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This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you'll have a giant smile on your face at lunch the next day.

Complete the meal with some perfect basmati rice or cauliflower rice. And if you love vegetarian curry recipes, also try our coconut vegetarian korma!

It's July! It's summer! It's the season of BBQ and no cook recipes! And here I am, sharing a coconut lentil curry recipe with you. Say what!!

You guys, this is what badass curry dreams are made of. For reals. I'm talking one pot and less than an hour till you're in coconut lentil curry HEAVEN!

I don't care how hot it is outside, it's always a good time for a bowl of hot curry. I mean, it's stinkin' hot in India and peeps eat curry there all the time. They must be onto something.

When I was doing the whole right of passage, backpacking around Asia thing in my early 20s, locals would always tell me that eating hot food on a hot day would cool you down. Makes no sense to me at all, but if you put a bowl of hot curry in front of me and it's a bazillion degrees outside, I'll still eat it. I mean really, how could you not?

This coconut lentil curry recipe is ridiculously simple to make. Five bucks says you're going to look at the recipe and think, "No way THIS recipe could be one of the BEST curry recipes." But it is. For reals.
It's so simple to make that I made you a video so you can see just how easy it will be for you to sit down in front of a big bowl of curry.
Watch the Creamy Coconut Lentil Curry Video:
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The original recipe comes from a well dog-eared cookbook of mine called, Vij's at Home. I've made some changes to the original recipe so it suits my taste:

Coconut oil replaces the cooking oil (and I use MUCH less of it)

Coriander seeds replace ground coriander as I love the little pop of crunch they give.

Crushed tomatoes replace fresh tomatoes (so I can be lazy and not blend them)

Harder to find mung beans take a hike and are replaced with brown lentils

Cilantro gets piled on high.

Cherry tomatoes get thrown in during the last few minutes of cooking (because heck, why not?)

Since I originally posted this recipe, I've now made it around 324,000 times. That might be a little exaggeration, but I have made it many times. My daughter is a huge fan of this lentil curry, so I usually make a double batch and then freeze some in smaller portions so I have some quick and easy food for her on hand.

Making a big batch also means that we get lunches for days after. Curry is kind of like chili, it's even better the next day. Honestly, every time I make this I get a text from my handsome man the next day telling me how good his lunch is. Win!

Also, after getting several requests, I've now created a Crockpot Coconut Lentil Curry recipe for you! While the original version still wins (in my books) the crockpot version is delicious and so great to come home to after a long day at work. 🙂

Healthy Vegan Curry Recipes

Creamy Coconut Lentil Curry

If you love this recipe as much as we do, let us know with a 5-star rating!

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This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you'll have a giant smile on your face at lunch the next day.

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Hearty Northern Chinese style napa cabbage soup with tender meatballs and tofu, and it's loaded with winter vegetables.

Napa cabbage soup is a dish my mom would serve for dinner almost every day during the winter. It takes no effort to make and it tastes really hearty. It has healing powers that warm your body and heart after a long, cold day.

Napa cabbage is a very special thing for us northerners. In the 80s and early 90s, there wasn't much choice when it came to veggies available during the winter in Beijing. Most families would stock up on as much napa cabbage as they could, and serve it on a daily basis, no matter whether stir-fried, braised, or put into a soup. They also made tons of Chinese sauerkraut, and sometimes kimchi. They could then use the preserved cabbage to make dumplings and buns.

I still remember when I was a kid, my grandma would always get tons of napa cabbage from the market and store it in a cool part of the house, so we could have veggies on the table every day. These dishes were so simple and plain. But they were the most comforting dishes, and I still enjoy them every winter, even after moving to the US.

One of the most common ways to serve napa cabbage is in soup. We usually use pork stock as a base, with dried shrimp for extra flavor. In the soup, we simply add tofu and napa cabbage. I don't know why, but these two go wonderfully together. Sometimes we would also add meatballs, radishes, mushrooms, and mung bean noodles to make the soup even more satisfying.

Napa cabbage soup is a simple soup that you should be able to cook with your eyes closed. I shared this recipe more as a guide, so you can use whatever you have on hand to make your own version.

Two quick and rich broths

Like I mentioned above, the traditional way to make this soup is using pork stock. It's delicious. And it's very cheap to make.

I understand you probably don't want to spend tons of time making a stock just for this soup. Me neither! So I figured out a few ways to make a quick and easy soup base without compromising on flavor.

1. Quick pork and chicken broth

I just discovered this recently and I can't stop using it!

The secret to the stock is... Pancetta.

OK, it might sound strange to use an Italian ingredient in such a classic Chinese dish. But I found it very efficient and economical. We got a big block of Ventrèche French Pancetta from Thomas's parents during Christmas, and we have been cooking various dishes with it.

I discovered you can make a very rich broth with pancetta, that tastes just like homemade pork stock, in 1/20th the time and with very few ingredients.

If you've never heard of pancetta, it's like the Italian version of bacon, but it isn't smoked during the curing process. Basically, it's a very salty, rich, raw cured pork belly. I found that it functions pretty similarly to Chinese sausage and cured ham - a little goes a long way.

You only need 3 to 4 tablespoons of chopped pancetta and 10 minutes to make 2 cups of rich pork broth. Isn't it amazing? The process is really simple - you need to chop the pancetta into small pieces (so it will release flavor quickly); slowly cook the fatty parts to render the oil (same idea as bacon fat); brown the lean part; and add water to boil. This will result in a light brown broth that is just salty enough, and quite richly flavored.

In this recipe, I mixed in some chicken stock to make the soup even more flavorful. If you have dried shrimp, add some of them to the broth. It will make the broth irresistible (adding dried seafood into pork or chicken stock is the traditional way to make a soup base for Cantonese noodles and dumplings).

If you do not want to use chicken stock here, you can add water (1 more cup), with a bit of oyster sauce (or hoisin sauce) to add flavor.

See? You can have a rich and flavorful soup really easily!

2. Quick seafood broth

This is another trick my mom uses all the time. All you need are a few dried shrimp and dried scallops. Soak them ahead of time and cook them with water for 10 minutes. It produces a clear, mild soup that goes great with veggies.

This is the most economical and quick way, if you're serving soup for dinner on a daily basis. And the prep takes no effort once you've tried it. Sometimes when my mom wants to serve a quick soup for dinner, she simply uses this broth and throws in a few green leaves of napa cabbage, or some mustard greens. That's it!

Variations on the soup

Like I mentioned above, please feel free to tweak the soup ingredients according to your preferences.

I added meatballs into the soup because I was serving it as the main dish for dinner, with a few slices of toasted bread. It only takes another 10 minutes to make these super tender and moist turkey meatballs, which turn a soup into a main dish without adding too many calories.

Of course, you can skip the meatballs and add tons of veggies into the dish. You can also boil some wontons, dumplings, or noodles (wheat or rice), and add them into the soup at the end. The soup will be soothing and delicious no matter which way you go ♥

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Hearty Northern Chinese style napa cabbage soup with tender meatballs and tofu, and it's loaded with winter vegetables. Napa cabbage soup is a dish my mom would serve for dinner almost every day during the winter. It takes no effort to make and it tastes really hearty.

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These *NEW & IMPROVED (UPDATED RECIPE)* Cheesy High Iron Baby Meatballs are perfect BLW, Toddlers & Families as an easy way to sneak more iron in!
After a baby transitions off breastmilk or formula, I think one of parents biggest fears is that they're not getting enough iron. I created a comprehensive guide about iron before 1, and I heard a lot of feedback that there was NO WAY your kid was getting enough. If you haven't seen the guide, check it out here.

Here's the thing- these numbers are averages based on babies also getting iron from less well absorbed sources (like plant based foods), so if you're including animal protein in your baby's diet, there's a good chance they actually need significantly less than that magic 11 mg number. These Cheesy High Iron Baby Meatballs are one of my secret weapons for those days when I'm thinking our iron intake has been a little low. They're flavourful, packed with iron and tasty enough that the whole family will love them!

How to Make Cheesy High Iron Baby Meatballs

These baby meatballs are ideal for BLW and toddlers, because they're tender enough even for a new beginner eater to enjoy. I simply soak some iron fortified baby cereal with some breastmilk or milk of your choice, then mix it up with ground beef, mozzarella (a nice low sodium option that's super melty and delish), and egg and spices. I then bake them off until cooked through and they're ready to eat as is, or with some tomato sauce.

How are these Cheesy Baby Meatballs High in Iron?

There's lots of iron sources in these meatballs. We have the iron fortified cereal, the egg, and the ground beef (one of nature's best sources of iron!) You can easily swap in ground turkey or chicken if you prefer, but go for the dark meat which is higher in iron and good fats for baby's growing brain.

Can I Make these Cheesy High Iron Baby Meatballs for Adults?

Totally! If you want to put half aside and add salt to the adult portion before cooking, that is a great way to ensure you also can enjoy the same meal as baby without having to give the little ones too much salt.

Can I Freeze these Cheesy High Iron Baby Meatballs?

You bet! I make a big batch, letting them cool to room temperature on a cooling rack. Then I flash freeze the meatballs on a baking tray before I transfer to freezer bag for 3 months. They never last that long, but these meatballs are perfect for the nights when my hubby and I want to have something for dinner that's not so baby friendly (ie. spicy food!)

Are these Cheesy High Iron Baby Meatballs gluten free?

Yes! Assuming you use a gluten free grain, these are gluten free.

What allergens are in these Cheesy High Iron Baby Meatballs?

The main allergens in these are dairy, and egg, and possibly wheat depending on what kind of cereal you use. You can check out my amazing allergen introduction guide here!

So moms and dads, tell me- what are some of your favourite meals and snacks for sneaking iron into your baby and toddlers' diet?

Leave me a comment below with your thoughts!

If you liked this post, you may like:

Cheesy High Iron Baby Meatballs

These Cheesy High Iron Baby Meatballs are perfect BLW, Toddlers & Families as an easy way to sneak more iron in!

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These *NEW & IMPROVED (UPDATED RECIPE)* Cheesy High Iron Baby Meatballs are perfect BLW, Toddlers & Families as an easy way to sneak more iron in! After a baby transitions off breastmilk or formula, I think one of parents biggest fears is that they're not getting enough iron.

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These Baked Oatmeal Cups are a fantastic hand-held breakfast (or snack) for all ages. They are perfect for baby-led weaning and freeze well for a quick "on-the-go" breakfast option.
When my youngest was a baby/toddler he just wasn't interested in eating porridge/oatmeal. Instead, he used to use it as hair gel or catapult it across the kitchen! However, when I gave him oats in the form of porridge fingers or oatmeal cookies, he was more than happy.

This is a prime example of how texture and appearance can play a big part in a child's acceptance of food. He eagerly munched away on oats in finger food format but when I plated the exact same ingredients up in a bowl, he refused to eat them. This is when I first started making Baked Oatmeal Cups and they were an instant hit.

WHY I LOVE BAKED OATMEAL CUPS

Little Mess - No oatmeal to clean up from chairs, tables, floor etc!

Great for Busy Mornings - You can make a big batch and store in the freezer for a super quick breakfast option.

Hand Held - Fantastic for baby-led weaning

Great for lunchboxes - The perfect size for popping into lunchboxes or snack box.

Easy to Modify - The flavour combinations are endless

HOW TO MAKE BAKED OATMEAL CUPS

One of the best things about this recipe is how easy they are to make. This is a fantastic recipe for getting your kids involved in the kitchen (see my kids making them in the video below.)

1. Mash Banana

2. Mix in Rolled Oats

3. Add milk, egg and vanilla.

4. Stir in mixed berries

5. Fill a mini muffin tray with the mixture and bake

ALLERGY OPTIONS

Dairy Free -use plant-based milk, almond milk works well

Egg Free - Replace the egg with 1 tbsp of flaxseed. Mix with 3 tbsp of the milk and whisk until gelatinous.

OATMEAL CUPS - FLAVOUR OPTIONS

Although this is a mixed berry oatmeal cup recipe the recipe is easy to adapt and the flavour options are endless. Why not try -

Apple & Cinnamon - Replace mixed berries with finely chopped apple pieces, cinnamon and raisins (pre-soak raisins to stop burning).

Carrot Cake - Replace mixed berries with grated carrot, grated apple, cinnamon, ginger, raisins (pre-soak raisins to stop burning).

Coconut and Mango - Use coconut milk and replace the berries with chunks of mango

Bakewell Tart - Use almond milk, and replace mixed berries with cherries and almond flakes

These are just a few suggestions, the combinations are endless really. If you make your own version then I'd love to hear about it! Leave a comment below!

MINI OATMEAL CUPS VS REGULAR OATMEAL CUPS

I have always made these in mini muffin trays. The mini size is perfect for babies or for adding into the lunch box. This recipe fills a 24 mini muffin tray but if you do not own one you can just use a regular muffin tray. The cooking time is longer but they work just as well.

Store in a covered, air-tight, container and refrigerate for up to 4 days or freeze for up to 3 months. I personally store any that I will not use the next day in the freezer.

REHEATING INSTRUCTIONS

Oatmeal cups can be enjoyed both cold or hot. If you wish to reheat, the microwave is your fasted and quickest option.

Microwave until warm throughout, about 30-60 seconds (depending on microwave).

Thaw frozen cups by transferring them from the freezer to the fridge the night before. Alternatively, cook the oatmeal cups directly from frozen.

Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.

Hover over "serves" value to reveal recipe scaler
You may also like Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.

* Percent Daily Values are based on a 2000 calorie diet.

Keyword: Baked Oatmeal, Baked Oatmeal Cups, Fruity Baked Oatmeal Cups

Pre heat oven to 180c / 350F / Gas 4

In a large mixing bowl add the mashed bananas and oats, stir until combined

Add the milk, egg & vanilla and stir until fully combined.

Add the berries and stir until evenly distributed through the mixture. I like to break up some of the bigger berries through the mixture.

Grease muffin tray using the oil (or use a silicon tray) and divide the mixture between the 24 cup sections (mini tray)

Bake until cooked through (a cocktail stick should come out clean) approx. 18 mins if using a mini muffin tray or approx. 25 min if using a standard tray.

* Originally posted Feb 2016, updated June 2019 to include new photos and recipe information.

1. DAIRY FREE - This recipe works well with both dairy and plant-based milk.

2. EGG - You can replace the egg with a flax egg. Mix 1 tbsp of flaxseeds with 3 tbsp of the milk until it forms a gel.

3. FLAVOUR - Fed up with mixed berries? Replace them with other fruits or flavour options. See above post for suggestions.

4. Store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months

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These Baked Oatmeal Cups are a fantastic hand-held breakfast (or snack) for all ages. They are perfect for baby-led weaning and freeze well for a quick "on-the-go" breakfast option. When my youngest was a baby/toddler he just wasn't interested in eating porridge/oatmeal. Instead, he used to use it as hair gel or catapult it across the kitchen!

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Whoa baby - this Spicy Thai Chicken is seductive.

From the moment it first sets your mouth on fire, it's going to have you hooked with its flavor-loaded, saucy, sticky exterior and light-your-face-on-fire spice status.

*cue everyone leaving*

Guys it's not that spicy YOU'LL BE FIIINE.

There's a lot going on here besides spice that will draw you in, and besides, we can tone it down a little bit if need be, okay? You just cannot turn away from this kind of fiery, saucy, one in a million Spicy Thai Chicken love + affection.

Let's Talk About Chicken Here

We're using chicken thighs for this Spicy Thai Chicken. I said THIGHS.

Are you mad? Are you nervous?

You could totally make this with chicken breasts, too - it's just that, I don't know - are chicken breasts just a little sad to anyone else, too? I think it might be that I just literally don't know how to make them super well. Never mastered that trick. Hi, thanks for following this blog, I don't know how to make the most common type of chicken, you are now dismissed.

You know those times when people think you're good at something (cooking meatless recipes) but its more that you're just NOT good at something else (cooking with meat)? Now you're tracking with me.

EXCEPT! This is the exception. Spicy Thai Chicken that is equal parts hot and sweet and salty with quinoa and maybe a little cucumber / mint / lime salad on the side? = ROCKING GOOD CHICKEN.

You Guys, It's Just So Good

In addition to the featured usage of that sticky sauce that I let simmer into golden syrupy goodness while the chicken marinated in a little extra, it was the use of boneless skinless chicken thighs that really saved the day for me. Boneless skinless because I'm needy for things to be basic, and thighs because the meat is just more flavorful and juicy and it cooperated with me by getting those nice grill marks on the outside while staying tasty on the inside.

Like, I actually *wanted* to eat it.

Licked my fingers, nabbed bites in between photos, made it again for dinner two nights later. When it comes to chicken, consider me your picky toddler for chicken recipes: dear readers, this Spicy Thai Chicken has hereby received the Picky Toddler Slash Food Blogger stamp of approval.

It's just waiting for you. Cause ALL YOU DO IS WIN WIN WIN NO MATTA WHAT 🏆

Spicy Thai Chicken and Quinoa

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Spicy Thai Chicken and Quinoa - Pinch of Yum

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Whoa baby - this Spicy Thai Chicken is seductive. From the moment it first sets your mouth on fire, it's going to have you hooked with its flavor-loaded, saucy, sticky exterior and light-your-face-on-fire spice status. *cue everyone leaving* Guys it's not that spicy YOU'LL BE FIIINE.

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I posted the below photo Saturday on my Instagram and Facebook page asking you all if you wanted me to post the recipe on the blog, and tons of you responded with an overwhelming "YES!" Yay! So I listened to you all and jumped on getting this recipe out to you ASAP, so you can get to the store this week, grab the ingredients and make this up for breakfast!

This is basically a "grab-an-go" breakfast which is perfect for those busy mornings! It's ULTRA EASY to make, (takes just 5 minutes) and is ready to go in the morning! All you have to do in the morning is open your refrigerator, grab the jar of oats, twist off the lid, give the oats a stir and dig in! How easy is that?

I also just created a recipe for these oats with yogurt as well, so you're getting 2 recipes in one! Yippee! These oats also sustain you and keep you full longer, which is always a bonus right? They'll keep the mid-morning cravings to a minimum! The steel cut oats soften up overnight and have a nice chewy texture, which I happen to love. Did you know that chewing your food for 30 seconds is the first step in digestion, and it aids in digestion, as it helps break down your food, so not only do you feel fuller faster, but your body is better able to digest the food. Chewing also helps stimulate your lymph nodes. So chew your food peeps!

This is also a great "grab-and-go-travel" breakfast! I make a jar or two of these oats and take them with me to Tahoe. I always feel great starting out the day with a power fueled, energy packed breakfast for a day of skiing on the slopes!

These oats are perfect for taking with you on the airplane as well. I recently took these oats with me on a red-eye flight, so I didn't have to eat the airport food for breakfast! I packed the oats up in this cute little 1-cup glass storage container from Lifefactory, made it through security, and was one happy camper come breakfast time. I was eating Marin mama food and not airport food! 🙂 These refrigerator oats are chock-full of healthy ingredients, fats, protein and fiber. They're the perfect and easy way to start your day, and will help keep your blood sugar regulated!

These oats have good stuff going on;

Almond milk- Almond milk is chock-full of protein and healthy fats! You can really use any sort of milk, nut milk, cows milk, goat milk or coconut milk in this recipe.

Steel-cut oats- Steel cut oats restore and calm the nervous system, have beneficial effects on blood sugar, lower cholesterol and regulate weight.

Chia seeds - Chia seeds are full of Omega-3 fatty acids, fiber and protein.

Unsweetened coconut- Unsweetened coconut is is full of healthy fat.

Strawberries - Strawberries are chock full of antioxidants, vitamin C and are one of the best fruit sources of manganese.

Really, this recipe is a base. You can add in any type of milk, fruit or sweeter of choice! I love this particular combination of fresh strawberries, coconut and maple syrup, as it tastes to me a bit like strawberry shortcake! I also think ripe cherries would be amazing as well.

Ok, let's make us up some overnight refrigerator oats!

overnight refrigerator steel cut oats with chia and strawberries:

serves 1
almond milk version: yogurt version:

1/2 cup Noosa coconut yogurt - you can use any type of yogurt, but Noosa is amazingly creamy and rich! Also, feel free to use any of their flavors as well

1/4 cup regular or gluten-free steel cut oats, or rolled oats

1 tablespoon chia seed

1 tablespoon unsweetened shredded coconut

Optional - 1 tablespoon pure maple syrup

sliced fresh strawberries - I used about 4 medium-sized strawberries

Below are all the ingredients you will need for the almond milk version!

Get out a small glass jar with a lid, or glass container with a lid. I love these 1 2-ounce glass mason jars from Ball. I use them in our kitchen as drinking glasses, but I also use them to store just about anything from nuts to salad dressings, leftovers, you name it! They rock!

Pour in the almond milk, oats, chia seed, sea salt, coconut, maple syrup, and give the mixture a good stir.

Stir in the strawberries and give it another good stir. Put the lid on, and store it in the refrigerator till morning. Yep, that's all there is to it! Easy peasy!

Note: You don't have to make this up right before bed, you can make it up in the afternoon as well. I usually make it up while I'm prepping dinner. As you can see, the mixture will thicken up overnight, so if you want it thinner, add more milk.
Make sure to give the oatmeal a good stir before consuming!
You can also heat up the oats in the microwave using the same jar for 50 seconds. I always top my oats with a scoop of peanut butter before heating them up. Then give the oats a big stir. I have another combination that I'm working on that has almond milk and raw cacao nibs in it! Yummy! I'll post it soon!

Feel free to add in what you wish to these oats, because like I said, this is a base recipe. If you want them sweeter, by all means sweeten them up. I'm not a huge sweet tooth, so I tend to like things a bit more unsweetened than the majority!

If you make this up, please let me know what you think! Also let me know how you adapted the recipe!

Since strawberries are in season and we're using them in this recipe, here's my post on how to keep strawberries fresh! I do this all the time and I never find myself tossing strawberries! If you're looking for a hot overnight breakfast, then this is the blog for you, as I'm all about overnight oats and quinoa!

I love breakfast so I have a few different variations.

Try my easy overnight steel cut oats. This is the simple and classic way to enjoy steel cut oats. Hot quinoa and steel cut oats. It's a 3 ingredient blend of quinoa, oats and a touch of sea salt and can be made the night before in under 6 minutes! Simple and nutritious! Toasted overnight steel cut oats. Toasting the oats in butter or coconut oil adds a new depth of flavor and richness, as well as a chewier and nuttier taste and texture. Double YUM! Hot quinoa and oat cereal with goji berries. This is another overnight cereal that's packed with the heartiness of steel cut oats and the protein of quinoa.

5 minute hot quinoa cereal. Yes, this literally takes 5 minutes from start to finish! So easy and so tasty! If you're looking for a grain-free, gluten-free, vegan and paleo warm porridge then you have to try my grain-free, paleo, vegan breakfast porridge. It's loaded with healthy Omega 3 and Omega 6 fats, contains tons of fiber, antioxidants, magensisum, and minerals. It takes only 10 minutes to make from start to finish, and the best part is that it's low in carbs, and a warm, tasty and satisfying way to start the day. It will also give you the necessary fuel to get you through your morning.

if you liked this recipe...

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overnight refrigerator steel cut oats with chia and strawberries - Marin Mama Cooks

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I posted the below photo Saturday on my Instagram and Facebook page asking you all if you wanted me to post the recipe on the blog, and tons of you responded with an overwhelming "YES!" Yay!