I made a Vegan Lentil Curry that’s creamy, spiced, and feeds a crowd with zero drama.

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I’m obsessed with this Vegan Lentil Curry because it hits every craving without drama. I love the way red lentils melt into a thick saucy bowl and how coconut milk makes it sing.

I love how smoky and slightly spicy it is, honest food that fills me up. I make it when life is messy and I need something reliable.

But I don’t find it boring, with proper spices and real texture, leftovers that taste better. I tell people this Vegan Lentil Curry and Coconut Red Lentil Curry are for everyone, not just vegans.

I eat it with greedy hands.

Ingredients

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Vegetable or coconut oil, gives a silky cooking base and a hint of richness.
Yellow onion, adds sweet, soft depth as it cooks down.
Garlic, gives that warm, savory punch you’ll crave.
Fresh ginger, adds zippy brightness and a little kick.
Red lentils, basically the protein and creaminess that fills you up.
Diced tomatoes, bring acidity and a chunky, juicy counterpoint.
Vegetable broth, keeps it cozy and makes the curry saucy.
Light coconut milk, adds cream without being too heavy.
Curry powder, gives that classic curry warmth and color.
Garam masala, a warm finish that smells amazing.
Ground cumin, earthy, slightly smoky backbone.
Ground coriander, bright and citrusy undertones.
Turmeric, sunny color and subtle, warm flavor.
Chili powder or cayenne, brings the heat you control.
Kosher salt, pulls the whole dish together, don’t skip it.
Freshly ground black pepper, quick bite and depth.
Lemon juice, adds fresh tang to balance creaminess.
Fresh cilantro, chopped, gives herby brightness and a fresh finish.

Ingredient Quantities

1 tbsp vegetable oil or coconut oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated (about 1 inch piece)

1 cup red lentils, rinsed

1 can (14 oz) diced tomatoes

3 cups vegetable broth

1 can (14 oz) light coconut milk

1 tbsp curry powder

1 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1/2 tsp chili powder or cayenne, adjust to taste

1 to 1 1/2 tsp kosher salt, to taste

1/4 tsp freshly ground black pepper

1 tbsp lemon juice

1/4 cup fresh cilantro, chopped, plus more for garnish

How to Make this

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1. Heat 1 tbsp oil in a large pot over medium heat until shimmering, then add the finely chopped onion and a pinch of salt; cook, stirring, until soft and slightly browned, about 6 to 8 minutes.

2. Add the minced garlic and grated ginger and cook 1 minute more until fragrant, stirring so they don’t burn.

3. Stir in 1 tbsp curry powder, 1 tsp garam masala, 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric and 1/2 tsp chili powder; toast the spices with the onion mixture for 30 to 45 seconds to wake up the flavors.

4. Add the rinsed 1 cup red lentils and the can of diced tomatoes (with juices); stir to coat the lentils in the spiced onion mix.

5. Pour in 3 cups vegetable broth, bring to a simmer, then reduce heat to low, cover and cook gently for 15 to 20 minutes until lentils are tender and mostly broken down. Stir every few minutes so nothing sticks.

6. Once lentils are soft, stir in 1 can light coconut milk, 1 to 1 1/2 tsp kosher salt (taste and adjust), 1/4 tsp black pepper, then simmer uncovered 5 to 7 minutes to thicken slightly and meld flavors.

7. Finish with 1 tbsp lemon juice and 1/4 cup chopped fresh cilantro; taste and adjust seasoning if needed, more salt or a squeeze more lemon brightens it up.

8. Serve hot over rice with naan, garnish with extra cilantro and a drizzle of coconut milk or a squeeze of lemon if you like. Leftovers thicken in the fridge, just add a splash of broth when reheating.

Equipment Needed

1. Large heavy pot with lid (for sautéing onions and simmering the lentils)
2. Wooden spoon or heatproof spatula (to stir so nothing sticks)
3. Chef’s knife (for chopping onion and cilantro)
4. Cutting board
5. Fine mesh sieve or small colander (to rinse the red lentils)
6. Measuring cups and measuring spoons
7. Can opener (for tomatoes and coconut milk)
8. Ladle or large serving spoon (for plating over rice and serving)

FAQ

Q: Can I substitute green or brown lentils for the red lentils?

A: You can, but they take longer to cook and stay firmer. Use about 25 to 30 minutes simmer time and more broth if it looks dry. Red lentils break down and make a creamier curry, so they are easiest.

Q: Is the curry freezer friendly?

A: Yes. Cool completely, portion into airtight containers, and freeze up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. Coconut milk can separate a bit when frozen, just stir it back together while warming.

Q: How do I make it spicier or milder?

A: For more heat add extra chili powder or cayenne a little at a time, or stir in diced green chiles. To tone it down, use less chili and add a splash more coconut milk or a teaspoon of sugar to balance heat.

Q: Can I make this in a slow cooker or instant pot?

A: Yes. For a slow cooker, sauté the aromatics first, then add everything and cook on low 4 to 6 hours. For an Instant Pot, sauté on Sauté mode, then pressure cook on High for 8 minutes and quick release. Add coconut milk after cooking to avoid curdling.

Q: What should I serve it with?

A: It's great over rice, quinoa, or with warm naan or roti. A side of roasted veggies or a simple cucumber salad adds nice contrast.

Q: Can I make this oil free or lower fat?

A: Yes. Skip the oil and dry sauté the onion with a splash of water, or use vegetable broth. Use light coconut milk like the recipe calls for, or replace some coconut milk with extra broth for a thinner, lower fat curry.

Easy Vegan Lentil Curry Recipe Substitutions and Variations

Vegetable oil or coconut oil: use canola, sunflower, or avocado oil for neutral flavor; or use ghee if not strict vegan, it’ll add richness but it’s not vegan.
Red lentils: try brown or green lentils for a firmer texture (they take longer to cook), or split yellow peas for similar creaminess.
Light coconut milk: swap with full-fat coconut milk for a richer curry, or use unsweetened soy or oat milk thinned with 2 tbsp coconut cream if you want less coconut flavor.
Fresh cilantro: replace with fresh parsley or chopped mint for brightness, or use a small handful of fresh basil if you prefer a sweeter herb note.

Pro Tips

– Bloom the spices in oil first and don’t rush it. Let them sizzle 30 to 45 seconds until they smell toasty. If the pan looks dry add a teaspoon more oil so the spices don’t burn and turn bitter.

– For creamier texture, mash part of the lentils with the back of a spoon or blitz 1 cup with an immersion blender before adding the coconut milk. You’ll get a luscious body without extra fat. If you like it chunkier just skip the mashing.

– Add salt gradually and taste near the end. Lentils and tomatoes concentrate as they cook so it’s easy to over-salt early. A squeeze of lemon right before serving brightens everything, so hold off until the finish to get the best balance.

– If leftovers get too thick, reheat gently with a splash of broth or water, not more coconut milk or it’ll taste flat. To freeze, cool fully, portion into shallow containers and label with the date; thaw in the fridge overnight and stir well before warming.

Easy Vegan Lentil Curry Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made a Vegan Lentil Curry that’s creamy, spiced, and feeds a crowd with zero drama.

Servings

servings

Calories

280

kcal

Equipment: 1. Large heavy pot with lid (for sautéing onions and simmering the lentils)
2. Wooden spoon or heatproof spatula (to stir so nothing sticks)
3. Chef’s knife (for chopping onion and cilantro)
4. Cutting board
5. Fine mesh sieve or small colander (to rinse the red lentils)
6. Measuring cups and measuring spoons
7. Can opener (for tomatoes and coconut milk)
8. Ladle or large serving spoon (for plating over rice and serving)

Ingredients

1 tbsp vegetable oil or coconut oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated (about 1 inch piece)
1 cup red lentils, rinsed
1 can (14 oz) diced tomatoes
3 cups vegetable broth
1 can (14 oz) light coconut milk
1 tbsp curry powder
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp chili powder or cayenne, adjust to taste
1 to 1 1/2 tsp kosher salt, to taste
1/4 tsp freshly ground black pepper
1 tbsp lemon juice
1/4 cup fresh cilantro, chopped, plus more for garnish

Directions

Heat 1 tbsp oil in a large pot over medium heat until shimmering, then add the finely chopped onion and a pinch of salt; cook, stirring, until soft and slightly browned, about 6 to 8 minutes.
Add the minced garlic and grated ginger and cook 1 minute more until fragrant, stirring so they don't burn.
Stir in 1 tbsp curry powder, 1 tsp garam masala, 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric and 1/2 tsp chili powder; toast the spices with the onion mixture for 30 to 45 seconds to wake up the flavors.
Add the rinsed 1 cup red lentils and the can of diced tomatoes (with juices); stir to coat the lentils in the spiced onion mix.
Pour in 3 cups vegetable broth, bring to a simmer, then reduce heat to low, cover and cook gently for 15 to 20 minutes until lentils are tender and mostly broken down. Stir every few minutes so nothing sticks.
Once lentils are soft, stir in 1 can light coconut milk, 1 to 1 1/2 tsp kosher salt (taste and adjust), 1/4 tsp black pepper, then simmer uncovered 5 to 7 minutes to thicken slightly and meld flavors.
Finish with 1 tbsp lemon juice and 1/4 cup chopped fresh cilantro; taste and adjust seasoning if needed, more salt or a squeeze more lemon brightens it up.
Serve hot over rice with naan, garnish with extra cilantro and a drizzle of coconut milk or a squeeze of lemon if you like. Leftovers thicken in the fridge, just add a splash of broth when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.