Vegan Red Lentil Curry

Vegan Red Lentil Curry is a hearty, comforting, and nutrient-packed dish made with pantry staples and bold spices. Rich in flavor and naturally creamy without any dairy, this one-pot wonder is perfect for a satisfying dinner or make-ahead meal that gets even better the next day.

Why You’ll Love This Recipe

This curry is quick, easy, and deeply flavorful. Red lentils cook fast, break down into a luscious texture, and absorb spices beautifully. It’s an ideal weeknight meal that’s filling, healthy, and budget-friendly. Plus, it’s gluten-free, high in protein, and easily customizable to whatever you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red lentils
• Onion
• Garlic
• Fresh ginger
• Canned diced tomatoes
• Coconut milk
• Vegetable broth or water
• Curry powder
• Ground cumin
• Ground turmeric
• Salt and pepper
• Fresh cilantro or lime juice (optional for garnish)
• Oil for sautéing (like coconut or olive oil)

Directions

this recipe

1. Sauté aromatics: Heat oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and grated ginger; cook for another minute.
2. Add spices: Stir in curry powder, cumin, and turmeric. Cook for 1–2 minutes until fragrant.
3. Combine main ingredients: Add rinsed red lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the curry is thickened.
5. Adjust seasoning: Add salt and pepper to taste. If too thick, add more broth or water to reach desired consistency.
6. Serve: Garnish with fresh cilantro or a squeeze of lime if desired. Serve hot with rice, naan, or over roasted vegetables.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Spicy version: Add cayenne pepper or chopped chili for heat.
• Greens boost: Stir in spinach or kale during the last 5 minutes of cooking.
• Lemon twist: Use lemon juice instead of lime for a different citrus note.
• Protein-packed: Add chickpeas or tofu for extra protein.
• Creamier texture: Use full-fat coconut milk or blend part of the curry.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
To reheat, warm on the stove over medium heat or microwave individual portions until hot. Add a splash of water or broth if it thickens too much.
This curry freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat as needed.

FAQs

What kind of lentils should I use?

Red lentils are best because they cook quickly and become creamy, perfect for curry.

Do I need to soak the lentils?

No soaking needed—just rinse them well before cooking.

Can I use green or brown lentils instead?

You can, but they take longer to cook and won’t have the same smooth texture.

Is this curry spicy?

It’s mildly spiced. You can increase heat by adding chili flakes or fresh chili.

Can I use light coconut milk?

Yes, but the curry will be slightly less creamy.

What can I use instead of coconut milk?

Try unsweetened almond milk or a cashew cream for a creamy texture without coconut.

Can I make this in an Instant Pot?

Yes. Sauté aromatics on sauté mode, add remaining ingredients, and cook on high pressure for 10 minutes.

How do I make it oil-free?

Sauté onions and spices in a splash of vegetable broth or water instead of oil.

What should I serve with it?

Serve with basmati rice, quinoa, naan, or steamed vegetables.

Can I batch cook this?

Absolutely! Double the ingredients and use a large pot—it’s great for meal prep and freezing.

Conclusion

Vegan Red Lentil Curry is a nourishing, flavorful, and easy meal that’s ready in under 40 minutes. Perfect for meal prep or last-minute dinners, it’s a versatile recipe that you’ll keep coming back to. With its warm spices, creamy texture, and satisfying bite, it’s a staple in any plant-based kitchen.

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