Why You’ll Love This Recipe

Vegan Red Lentil Curry is a hearty, protein-packed dish that’s rich in flavor and easy to make. With warm spices, creamy coconut milk, and tender red lentils, this curry offers a comforting meal that’s both nourishing and satisfying. It’s perfect for weeknight dinners, meal prep, or anyone looking for a healthy, plant-based option.

ingredients

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

red lentilscoconut milconiongarlicgingercrushed tomatoesvegetable brothcurry powderturmericground cuminpaprikacayenne peppersaltblack pepperolive oilfresh cilantro (for garnish)lime wedges (for serving)

directions

Heat olive oil in a large pot over medium heat.

Add diced onion and sauté until soft and translucent.

Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Add curry powder, turmeric, cumin, paprika, cayenne, salt, and black pepper. Stir to coat the onions in the spices.

Pour in crushed tomatoes and cook for 2-3 minutes, allowing the flavors to meld.

Add red lentils and vegetable broth, bring to a boil, then reduce heat to a simmer.

Cover and cook for 15-20 minutes, or until lentils are soft and cooked through, stirring occasionally.

Stir in coconut milk and simmer for an additional 5 minutes to thicken.

Taste and adjust seasoning if needed.

Serve hot, garnished with fresh cilantro and lime wedges. Pair with rice or naan if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Add chopped spinach or kale in the final minutes for extra greens.

Use sweet potatoes or carrots for added texture and sweetness.

Spice it up by increasing the cayenne or adding fresh chili.

Substitute coconut milk with cashew cream for a different richness.

Use green lentils or brown lentils, adjusting cooking time accordingly.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Freeze in single portions for up to 2 months.Reheat on the stovetop or in the microwave until heated through, adding a splash of water or broth if needed.

FAQs

Can I use canned lentils?

Red lentils cook quickly, so canned ones aren’t necessary and may turn mushy.

Is this curry spicy?

It has a mild heat; adjust the cayenne to your spice preference.

Can I make it oil-free?

Yes, sauté the onions and spices in a bit of water or broth instead of oil.

Is it gluten-free?

Yes, this curry is naturally gluten-free.

What can I serve with red lentil curry?

It pairs well with basmati rice, quinoa, or naan.

Can I add protein?

It’s already protein-rich, but you can add tofu or chickpeas for extra.

Why are my lentils still firm?

Make sure to simmer long enough; red lentils typically cook in 15-20 minutes.

Can I make it in an Instant Pot?

Yes, pressure cook for about 8 minutes, then quick release and stir in the coconut milk.

Do I need to soak the lentils?

No soaking is needed for red lentils.

Can I use other types of lentils?

Yes, but adjust cooking time and note that texture will differ.

Conclusion

Vegan Red Lentil Curry is a flavorful, wholesome dish that’s simple to prepare and satisfying to eat. Whether you’re vegan or just looking to add more plant-based meals to your diet, this curry delivers bold taste and comfort in every bite. It’s a dependable favorite that’s easy to customize and perfect for any night of the week.