Vegan Lentil Curry Without Coconut Milk Recipe

I absolutely love this lentil curry recipe because it’s a flavorful and comforting plant-based dish that feels like a warm hug with every bite. Plus, it’s packed with spices that make me feel like I’m enjoying a culinary adventure, all while being super easy to whip up on a weeknight.

It brings me great pleasure to create nourishing, satisfying meals, and this Vegan Lentil Curry is one of my go-to recipes. It stars the protein-rich green lentils that you can find in so many parts of this world.

In this dish, you will also meet the vibrant spices that fill my kitchen with warm scents and delicious flavors. They are the sweet cumin, the earthy turmeric, and the aromatic garlic and ginger that I always have on hand.

Along with those ingredients, I’ve added fresh diced tomatoes and bell peppers that make my heart sing.

Ingredients

Lentils: Full of protein and fiber; they contribute a meaty mouthfeel.

Onion: Contributes profundity of flavor and whispers of sweetness.

Boosting flavor with aromatic pungency and health benefits is what garlic does best.

Zesty and spicy, ginger adds a warmth to the dish that makes it so much more than just a simple broth.

Cumin: An earthy spice that infuses robust, warm flavors.

Turmeric: Yields the golden hue and offers anti-inflammatory effects.

Umami and slight acidity are added by tomatoes.

Broth from vegetables: Intensifies flavor; serves as the savory foundation of the curry.

Sweet and colorful, the red bell pepper bursts with vitamins.

Lemon Juice: Tangy finish that brightens flavors.

Ingredient Quantities

• 1 cup dried green or brown lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, adjust for heat preference)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 large red bell pepper, diced
• 2 medium carrots, diced
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon lemon juice
• 1/4 cup fresh cilantro, chopped (for garnish, optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onions, chopped, and sauté until they are translucent, about 5 minutes.

2. Add the minced garlic and grated ginger, cooking for another 2 minutes until aromatic.

3. Toss in the ground cumin, coriander, turmeric, paprika, and cayenne pepper. Mix well to coat the onions and garlic in the spices.

4. Add the diced tomatoes and their juices, and continue to cook, melding the flavors for 3 more minutes.

5. The rinsed lentils go in the pot, combined with the tomato mixture.

6. Add the vegetable broth and bring the mixture to a boil.

7. When the water reaches a boil, lower the heat to maintain a gentle but steady simmer. Cover the pot and cook for 25 to 30 minutes, or until the lentils are tender and most of the water has been absorbed.

8. Combine the vegetables with the curry. Let the mixture simmer for another 10-15 minutes, until the diced red bell pepper and carrots are cooked through.

9. Salt and black pepper can be added to the curry as seasoning; they’re used to taste. They are often added at the end of cooking when the cook is sure of what the final product is tasting like. But lemon juice? That’s a whole ‘nother ballgame. When you put lemon or lime juice in a dish, you want it to be part of the finished dish, not something that you just stir in and serve.

10. Serve hot and garnish with freshly chopped cilantro, if you wish. Enjoy this plant-based lentil curry!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Grater or microplane
6. Measuring spoons
7. Can opener
8. Measuring cup
9. Ladle (for serving)

FAQ

• Can I use a different type of lentil?Certainly, it’s possible to use red or yellow lentils, but the cooking time might reduce, so modify it as needed.
• What can I use instead of olive oil?Cooking oil can be substituted for olive oil in any recipe that calls for it. Oils like canola, sunflower, avocado, or any other oil suitable for high-heat cooking can take the place of olive oil.
• Is there a substitute for fresh ginger?If 1 teaspoon of ground ginger is used, it indicates that fresh ginger isn’t available, and this is a suitable substitute for use in.
• How spicy is this curry?The heat level is set to medium; increase the cayenne pepper if you want it spicier or leave it out for a mild dish.
• Can I use fresh tomatoes instead of canned?
  Yes, use about 2 cups of chopped fresh tomatoes in place of the canned ones.
• How do I store leftovers?Keep in an airtight container in the fridge for as long as 4 days; or, if you’re not going to eat it within that timeframe, stash it in the freezer (still airtight) for up to 3 months.
• What can I serve with this curry?Accompany it with rice, quinoa, or warm flatbreads such as naan or roti.

Substitutions and Variations

For lentils: Substitute red lentils for either green or brown lentils in order to reduce cooking time and attain a creamier texture.
When using olive oil, you can replace it with avocado oil or sunflower oil for frying.
To use ground ginger instead of fresh ginger: If fresh ginger isn’t available, substitute with 1 teaspoon of ground ginger.
To replace canned diced tomatoes: Use fresh tomatoes, which should be chopped coarsely; about three medium-sized tomatoes should work well.
Red bell pepper: Use yellow or green bell pepper if red is not available.

Pro Tips

1. Toast the Spices Before adding the onions, consider briefly toasting the ground spices in the hot olive oil for 30-60 seconds. This can enhance the depth of flavor by releasing the essential oils in the spices.

2. Layered Aromatics To intensify the flavor profile, try adding half of the garlic and ginger at the beginning when sautéing the onions, and save the other half to add just before the tomatoes. This creates layers of aromatic flavors.

3. Use Homemade Broth If possible, use homemade vegetable broth instead of store-bought for a richer flavor. You can prepare it in advance using vegetable scraps.

4. Simmer with a Lid Ajar When simmering the lentils, keep the lid slightly ajar to allow steam to escape. This helps control the consistency, preventing it from becoming too watery or overly thick.

5. Flavor Balance Check Before serving, taste and adjust seasonings. If the curry tastes a bit flat, consider adding a touch more lemon juice or a pinch of sugar to balance the flavors, especially if the tomatoes are not very sweet.