Alright, let me tell you—this vegan lentil curry is an absolute game-changer in my weeknight dinners. I’m talking about vibrant golden hues, the smell of warm spices filling the kitchen, and that gorgeous, rich texture that just hugs your taste buds. Plus, it’s ridiculously simple to make, which is a huge win when you want something hearty but don’t want to fuss for hours. If you’ve ever thought lentils are boring, this recipe will change your mind—I promise! And hey, if you’re new to curry or vegan cooking, I’ve got your back with some easy tips along the way.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
For the Main Dish:
1 cup red lentils, rinsed and drained
1 tbsp coconut oil or olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric powder
1/2 tsp chili powder (optional, for heat)
1 14-ounce can diced tomatoes (with juices)
3 cups vegetable broth or water
1 can (14 oz) coconut milk
Salt to taste
Fresh cilantro, chopped (for garnish)
How I Make It
Step 1:
Heat the coconut oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until translucent and lightly golden. This step builds the base flavor, so don’t rush it!
Step 2:
Stir in the garlic and ginger and cook for another minute until fragrant. Then add all your spices—curry powder, cumin, turmeric, and chili powder. Toast them gently to release their aroma, about 1 minute, stirring constantly so they don’t burn.
Step 3:
Pour in the diced tomatoes with their juice, scraping up any bits stuck to the pot. This gives a lovely tang and depth.
Step 4:
Add the rinsed red lentils and vegetable broth. Bring everything to a boil, then reduce to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally to prevent sticking.
Step 5:
Once the lentils are tender and starting to break down, stir in the coconut milk. Simmer uncovered for another 5-7 minutes until the curry thickens slightly. Season with salt to taste. The creamy coconut milk mellows the spices and makes it luxuriously smooth.
Step 6:
Serve your curry hot, sprinkled with fresh cilantro. I love pairing it with steamed basmati rice or warm naan bread to soak up every bit of that fragrant sauce.
Variations & Tips
Swap red lentils for green or brown lentils—just increase cooking time by about 10 minutes.
Want extra veggies? Toss in diced carrots, spinach, or peas at step 4 for added texture and nutrition.
If you like it spicier, add a chopped fresh chili or a pinch of cayenne.
Out of coconut milk? Use cashew cream or even plain unsweetened almond milk for a lighter option.
Don’t have curry powder? Mix ground coriander, turmeric, cumin, and a pinch of cinnamon as a DIY blend.
How I Like to Serve It
This vegan lentil curry is perfect for cozy weeknight dinners, especially served with fragrant basmati rice and a side of cooling cucumber raita (vegan if you like!). It also makes a fantastic meal prep option that tastes even better the next day. During colder months, I add extra crushed red pepper flakes to turn up the heat and warmth.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove or in the microwave with a splash of water to loosen it up.
This curry freezes beautifully—just thaw overnight in the fridge before reheating.
Closing: I keep coming back to this recipe because it’s consistently delicious, comforting, and so simple to throw together after a busy day.
