Easy Vegan Lentil Curry Recipe

I’m excited to share my Vegan Lentil Curry, where fragrant Indian spices and creamy coconut milk meld with tender red lentils into an effortless one-pot meal paired with rice and naan.

I’ve been chasing a weeknight dinner that actually feels special without much fuss, and this Vegan Lentil Curry is it. The coconut milk turns the lentils silky, but theres a brightness that makes you want to taste it again.

It’s honest, a little messy, and hits things you didn’t expect, like a Creamy Coconut Red Lentil Curry that somehow feels brand new. I love that it’s plant based and unfussy, so friends bring their appetites and I bring a big pot.

Youll wonder how something so simple can be so comforting and bold at once.

Ingredients

• Lentils: Packed with protein and fiber, low in fat, keeps you full and stabilizes blood sugar.
• Coconut milk: It’s rich and creamy, adds healthy fats and sweetness, mellows spices.
• Diced tomatoes: Bright acidity, adds tomatoey tang and vitamin C, balances coconut richness.
• Curry powder: Blend of spices that gives warmth, complexity and savory depth, some heat.
• Onion: Sweet when cooked, builds the savory base, adds natural sugars and aroma.
• Garlic and ginger: Garlic gives punchy savor, ginger adds bright heat and fresh zing.
• Vegetable broth: Adds salty, savory background and stretches the dish, keeps it light.
• Lemon or lime juice: A little brightness at the end that lifts flavors and cuts richness.
• Cilantro garnish: Herbal freshness and bright color, adds contrast, optional if you dont like cilantro.

Ingredient Quantities

• 1 cup dried brown or green lentils, rinsed
• 1 tbsp vegetable oil or neutral oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated or finely chopped
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4–1/2 tsp chili powder or cayenne, optional for heat
• 1 can (14 oz) diced tomatoes, with juices
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth or water
• 1 tbsp tomato paste, optional for extra depth
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp garam masala, optional (stir in at the end)
• 1 tbsp lemon or lime juice, optional to brighten
• 1/4 cup chopped fresh cilantro (about a handful) for garnish
• Cooked basmati rice and/or naan to serve

How to Make this

1. Rinse 1 cup brown or green lentils and set aside, heat 1 tbsp vegetable oil in a large pot over medium heat.

2. Add 1 finely chopped yellow onion and cook until soft and starting to brown, about 6 to 8 minutes, stirring so it doesn’t stick.

3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cook 30 to 60 seconds until fragrant, don’t let it burn.

4. Add 1 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 to 1/2 tsp chili powder or cayenne if you want heat; toast the spices for about 30 seconds while stirring to wake up the flavor.

5. Pour in 1 can (14 oz) diced tomatoes with juices and add 1 tbsp tomato paste if using, stir and let bubble for a minute.

6. Add 1 can (14 oz) coconut milk and 3 cups vegetable broth or water, then stir in the rinsed lentils, 1 tsp salt and 1/2 tsp black pepper.

7. Bring to a gentle boil, lower heat to a simmer, cover partially and cook 20 to 25 minutes until lentils are tender, stir now and then; if it gets too thick add a splash more broth or water.

8. For a creamier texture mash a few spoonfuls of lentils against the side of the pot or pulse a few times with an immersion blender, then taste and adjust salt, pepper and heat.

9. Remove from heat, stir in 1 tsp garam masala if using and 1 tbsp lemon or lime juice to brighten, garnish with about 1/4 cup chopped cilantro and serve hot with basmati rice and/or naan.

Equipment Needed

1. Large heavy-bottomed pot with lid
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Fine-mesh sieve or small colander (for rinsing lentils)
7. Can opener
8. Immersion blender or potato masher (optional for creamier texture)

FAQ

Easy Vegan Lentil Curry Recipe Substitutions and Variations

• Lentils: swap 1 cup dried brown or green lentils for 1 cup red lentils; they cook in about 10 to 15 minutes and break down into a creamier curry. Or use two cans of cooked lentils (drained) for a fast shortcut, add them near the end and just warm through.
• Coconut milk: replace the can of coconut milk with 1 cup cashew cream for a rich non coconut option, or use 1 cup unsweetened almond or oat milk plus 2 tablespoons tahini to add creaminess; result will be a bit lighter.
• Curry powder: if you dont have curry powder mix 1 teaspoon ground cumin, 1 teaspoon ground coriander and 1/2 teaspoon turmeric plus a pinch of chili powder; this mimics the warm, earthy base flavors.
• Diced tomatoes: use 1 cup crushed tomatoes or 2 cups chopped fresh tomatoes simmered down, or stir in 2 tablespoons tomato paste with 1 cup water for a thicker, deeper tomato flavor.

Pro Tips

1) Don’t rush the onions. Cook them low and slow until they’re deep golden and you see some browned bits, that adds real depth. If they start sticking, add a tablespoon of water or a splash of the canned tomatoes and scrape up those fond bits.

2) Bloom your spices properly in the oil, don’t just stir and toss them in. Let them sizzle until fragrant and a little nutty, 30 to 60 seconds or a bit longer. If you want extra complexity toss in a teaspoon of cumin seeds or mustard seeds at the start and let them pop. Also fresh spices=better flavor, so smell them first.

3) Control the texture on purpose. For a really creamy finish mash a cup of the cooked lentils against the pot or pulse with an immersion blender, or stir in an extra splash of coconut milk or a spoon of yogurt at the end. If it gets too thin simmer uncovered a few minutes until it reduces.

4) Finish smart. Add the lemon or lime juice and a pinch of sugar at the end to brighten and balance acidity, and stir in garam masala only after you take it off the heat so the aroma stays. This actually tastes even better the next day so make ahead when you can.