Square photo of a bowl of lentil curry served with rice

Lentil Curry

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 4 1x
  • Main Dish
  • Indian
  • Vegan

Servings 4 1x

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Lentil curry, a super delicious and comforting vegan recipe. It’s so nutritious and it’s made with simple, natural, and inexpensive ingredients.


  • 2 cup dried lentils (400 g)
  • 2 tbsp oil of your choice, I used coconut oil
  • 4 cloves of garlic, chopped
  • 1/2 onion, chopped
  • 1-inch piece of ginger root (about 2.5 cm), peeled and chopped
  • 1/4 tsp cayenne flakes, optional
  • 2 15-ounce (425 g) can chopped tomatoes
  • 1 14-ounce (400 ml) can coconut milk
  • 34 tbsp sugar, I used brown sugar
  • 1 tbsp turmeric powder
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 12 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cup frozen peas (240 g), optional
  • Fresh cilantro (optional), chopped


  1. Cook the lentils according to package directions. I didn’t add any salt.
  2. Heat the oil in a skillet and cook the garlic, onion, and ginger with the cayenne flakes over medium-high heat until golden brown, stirring occasionally.
  3. Add the tomatoes, coconut milk, sugar, turmeric powder, curry powder, ground cumin, salt, and pepper, stir and cook over medium-high heat for about 5 minutes, stirring occasionally.
  4. Drain and rinse the lentils and add them to the skillet. Add also the frozen peas and cook for about 5 to 10 minutes.
  5. Serve immediately with some basmati or cauliflower rice and some chopped fresh cilantro on top (optional).
  6. Keep the leftovers in an airtight container in the fridge for up to 4-7 days or in the freezer for about 3 months.


  • Soak the lentils and the rice overnight so they are more nutritious, easy to digest, and so they cook faster.
  • Feel free to use canned lentils or any other kind of dry or canned legume.
  • I love coconut oil, but any other type of non-refined oil will work.
  • If you’re oil-free, use some water or vegetable stock instead.
  • You can use any other kind of unsweetened plant milk, such as soy milk, instead of coconut milk.
  • Feel free to customize this recipe with your favorite veggies.
  • Omit the cayenne flakes if you’re not into spicy food.
  • Feel free to use fresh tomatoes instead, but in that case, you may need to add a little bit of water.
  • If you don’t have some of the spices, just omit or replace them with any other spice.


  • Serving Size: 1/4 of the recipe
  • Calories: 550
  • Sugar: 11.7 g
  • Sodium: 645.1 mg
  • Fat: 16.6 g
  • Saturated Fat: 12.8 g
  • Carbohydrates: 85.3 g
  • Fiber: 11.3 g
  • Protein: 19.6 g