What I Eat in a Day – Easy Vegan Edition

🌱What I Eat in a Day – Easy Vegan Edition

Okay, real talk — some days, I just want food that’s warm, cozy, and doesn’t take forever to make. You too? Cool, you're in the right place.

The other day, I was curled up on the couch, rain tapping on the window, spooning into a bowl of red lentil curry, and I thought: “Yep, this is peak comfort.” It’s one of those dishes that just gets you — tasty, filling, healthy, and ridiculously easy to throw together. Whether you’re a full-time vegan or just dipping your toes into plant-based living, this one’s a winner.

So, today I’m giving you a peek into what I eat in a day (vegan style) — with a spotlight on my all-time favorite: red lentil curry. It’s flavorful, packed with nutrients, beginner-proof, and honestly? It might just become your new weekly go-to. I’ll walk you through the whole thing — ingredients, easy steps, little tricks to level it up, and how to store leftovers (because yes, it makes amazing leftovers 👏).

Let’s get into it.

Why You’ll Love This Red Lentil Curry 🌶️🥥

Ever searched for “easy vegan meals” or “what do vegans even eat in a day”? Yep, same. We all want that perfect balance — healthy, quick, and something you actually want to eat. This curry is exactly that.

Here’s why it rocks:

✅ Super beginner-friendly – No fancy tools, no weird ingredients. If you can stir, you can make this.

⏱️ Quick – Like, 30 minutes from chopping to eating.

💚 Actually healthy – You’re getting plant protein, fiber, and all that good stuff.

🍲 Naturally gluten-free – Plus, you can swap stuff in and out depending on your vibe.

🧘‍♀️ Straight-up comfort food – Like a cozy sweater in a bowl.

Whether you’re cooking for one or meal-prepping for the week, this curry is 100% what I eat in a day vegan edition. Easy, hearty, and satisfying. Let’s break it down

Here’s what you’ll need — nothing too wild, promise. Everything’s vegan and easy to find, and I’ll drop a few fun swaps too in case you’re working with what’s already in your kitchen.

The Good Stuff:

• 1 cup (200g) red lentils – give 'em a rinse

• 1 tbsp olive oil (or coconut oil if you’re feeling tropical)

• 1 onion – chopped fine

• 2 garlic cloves – minced (go big or go home)

• 1 tbsp fresh ginger (or 1 tsp ground if you’re short on time)

• 1 big carrot – diced

• 1 zucchini – chopped (totally optional, swap for sweet potato if you’re cozying it up)

• 2 tsp curry powder

• ½ tsp turmeric

• ½ tsp cumin

• 1 can (400ml) coconut milk – full-fat = creamy dreams, light = still good

• 2 cups (500ml) veggie broth

• Salt and pepper – go with your gut

• Juice of ½ lemon – brightens it all up

• Fresh cilantro – optional but highly recommended if you're a fan

Ingredients 🧄🥕🍋

Easy Swaps:

• Zucchini out? Use spinach or kale.

• No coconut milk? Oat cream works great.

• Lazy day? Use canned lentils (just shorten the cook time).

Tools You’ll Need 🍳

Nothing fancy! Just your everyday kitchen stuff:

• Big pot or Dutch oven

• Sharp knife

• Cutting board

• Wooden spoon

• Measuring cup

• (Optional) Hand blender if you like it smooth and creamy

How to Make Red Lentil Curry (Step-by-Step) 👩‍🍳

Quick version: Sauté the aromatics, toss in the veggies and spices, add your lentils, coconut milk, and broth, simmer till creamy, and boom — done!

Step-by-step:

1. Heat up a big pot with your oil of choice over medium heat.

2. Add the chopped onion and cook for 3–4 minutes till it softens and starts smelling awesome.

3. Toss in the garlic, ginger, carrots, and zucchini. Cook for another 5-ish minutes.

4. Add the spices (curry, turmeric, cumin). Stir it around for a minute to wake them up.

5. Pour in your lentils, coconut milk, and veggie broth. Give everything a good stir.

6. Bring it to a boil, then turn the heat down and let it simmer, covered, for about 20–25 minutes. Stir now and then so nothing sticks.

7. Taste test! Add salt, pepper, and a splash of lemon juice to brighten things up.

8. Optional: Use a stick blender to blend part of the curry for extra creaminess.

9. Serve hot with rice, naan, or whatever makes you happy. Sprinkle some cilantro on top if you're feeling fancy.

   🕒 Total time: About 30 minutes
   🍽️ Serves: 4 big bowls (and maybe lunch tomorrow too!)

Tips for the Best Curry Ever 🥄

• Don’t overcook the lentils — they cook pretty fast! Check at the 20-minute mark.

• Too soupy? Let it simmer a bit longer.

• Too thick? Just splash in a bit of water.

• Want more flavor? A squeeze of lemon or a splash of apple cider vinegar works wonders.

• Make it your own – Add chickpeas, roasted cauliflower, or greens at the end for more texture and flavor.

Serving + Leftovers 🍚❄️

What to serve it with:

• Steamed rice (basmati is chef’s kiss)

• Quinoa or millet if you’re feeling extra wholesome

• Vegan naan or flatbread for scooping — trust me on this

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Storage tips:

• Fridge: Keeps for up to 4 days in an airtight container.

• Freezer: Yup! Freeze for up to 3 months. Just let it cool first.

• Reheat: Warm it up on the stove with a splash of water or plant milk. Easy peasy.

Nutrition Breakdown 🥦

Here’s what you’re getting in one cozy bowl:

Nutrient Amount (approx.)

Calories ~320 kcal

Protein ~16g

Fiber ~12g

Iron ~5mg (28% daily value)

Fat ~10g (mostly healthy fats)

Red lentils are little protein powerhouses, coconut milk brings the creamy comfort, and the spices? Well, they’re not just tasty — they’ve got anti-inflammatory benefits too. Win-win.

Final Thoughts: This Curry = Ultimate “What I Eat in a Day Vegan” Vibe 🌿

This red lentil curry is the definition of what I eat in a day as a vegan. It’s quick, cozy, nutritious, and super forgiving. It also saves your butt when you forgot to plan dinner but still want to eat like an absolute plant-based boss.

If you’re new to the vegan world or just want more easy vegan recipes that you’ll actually be excited to eat, this one’s got your back. Give it a try, tweak it to your taste, and most importantly — enjoy every single bite.

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