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Vegan Lentil Curry

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A warm, comforting Vegan Lentil Curry made with pantry staples like lentils, tomatoes, and warming spices, perfect for busy weeknights.

Ingredients

Scale
  • 1 cup red lentils (rinsed) or a mix of red and brown lentils
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons curry powder or a mix of ground cumin + coriander + turmeric
  • 1 teaspoon garam masala (optional for finish)
  • 1 can (14 oz) crushed or diced tomatoes
  • 3 cups vegetable broth or water
  • 1 can (14 oz) coconut milk or 1/2 cup coconut cream for richer texture
  • 1 tablespoon tomato paste (optional for depth)
  • 2 tablespoons neutral oil (coconut, sunflower, or olive)
  • Salt and black pepper to taste
  • Fresh cilantro, lemon or lime wedges to serve

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and a pinch of salt; sauté until translucent (5–7 minutes).
  2. Add garlic and ginger; cook 1 minute until fragrant.
  3. Stir in curry powder (or spice mix) and tomato paste; toast 30 seconds to bloom the flavors.
  4. Add rinsed lentils, canned tomatoes, and broth. Bring to a simmer.
  5. Cook uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and the curry thickens. Add more liquid if needed.
  6. Stir in coconut milk and heat through. Adjust salt and pepper. Finish with a squeeze of lemon and chopped cilantro.

Notes

Keep the curry in the fridge for 4–5 days or freeze in portions for up to 3 months. Reheat gently, adding a splash of water or broth if needed.

Nutrition

Find it online: https://recipesunfolded.com/vegan-lentil-curry/

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