This vegan lentil curry is absolutely amazing. It’s simple, exotic, spicy, tasty, creamy and has an intense coconut flavor. I like to serve it with rice.
I’m in love with this vegan lentil curry, it’s my favorite lentil recipe, I eat it almost every week. Besides, it’s a super easy and flavorful dish. If you love Indian cuisine as mush as I do, you need to try this awesome lentil curry.
I usually eat lentils with rice, it’s a satisfying and nutritious meal, and also a great combination, so delicious! This recipe is diet-friendly, especially if you don’t add any oil.
I love coconut milk, it has fat, but if you include it in moderation in a healthy, balanced diet, it’s not a problem and you can make it at home, it’s so easy, you only need water and coconut (fresh or shredded). Anyway, if you don’t like coconut milk or if you prefer a lighter version use water or any other plant milk. The rest of the ingredients are pretty light and nutritious. It’s a flavorful recipe because we added so many spices (feel free to add other spices or remove any).
Garam masala is a mixture of spices very popular in Indian cuisine. If you can’t find it, just make it at home or use the spices you have on hand. The composition of garam masala differs regionally. The components of the mix are toasted, then ground together. A typical Indian version of garam masala contains: turmeric, black pepper, cinnamon, cloves, cumin seeds and cardamom pods, but you can also add other spices such as garlic powder, ginger, sesame seeds, mustard seeds, coriander, nutmeg, fennel or cayenne powder.
I eat legumes at least 3 or 4 times a week and I’m always trying new legume recipes. This vegan lentil curry is a staple for me, it’s a pretty simple recipe, but it takes time, although it’s totally worth it. If you like curry, lentils and coconut, you need to try it.
If you like this vegan lentil curry, check out these lentil recipes: low-fat vegan Shepherd’s pie, lentil salad, fat-free Spanish lentil stew, easy lentil curry and vegan sloppy joes.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Lentil Curry
- Prep: 5 mins
- Cook: 55 mins
- Total: 1 hour
- 4 1x
- Main Dish
- Vegan, Indian
Servings 4 1x
This vegan lentil curry is absolutely amazing. It’s simple, exotic, spicy, tasty, creamy and has an intense coconut flavor. I like to serve it with rice.
Ingredients
- 1 cup uncooked lentils (220 g)
- 1 cup uncooked basmati rice (200 g)
- 1 tbsp extra virgin olive oil
- 2 cloves of garlic
- ½ onion
- 16 ounces tomato sauce (450 g)
- ⅔ cup full-fat coconut milk (150 g)
- 2 tsp curry powder
- 1 tsp garam masala
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp turmeric powder
Instructions
- Cook lentils according to package directions (we cooked them for 40 minutes over medium-high heat). Drain and set aside.
- Cook basmati rice according to package directions. We cooked them for 12 minutes over medium-high heat. Drain and set aside.
- Heat the olive oil in a frying pan, add the garlic and the onion (finely chopped) and cook them over medium-high heat until golden brown.
- Add the tomato sauce, coconut milk and spices and cook for about 5 minutes. Stir occasionally.
- Add cooked lentils, stir and cook for at least 15 or 20 minutes.
- Serve the lentils over the basmati rice. You can add some chopped cilantro on top.
- Store in a sealed container in the fridge for up to 5 days.
Notes
- I like brown lentils, but any type of lentils will do.
- Use your favorite type of rice or even other grains like quinoa or buckwheat.
- If you want to make this recipe oil-free, just sauté the veggies in some water or oil-free broth.
- Chopped tomatoes can be used instead of the tomato sauce.
- If you don’t like coconut, add water or any plant milk instead of the coconut milk.
- Use your favorite veggies and spices.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 485
- Sugar: 5.8 g
- Sodium: 549.8 mg
- Fat: 12.8 g
- Saturated Fat: 7.8 g
- Carbohydrates: 78 g
- Fiber: 8.5 g
- Protein: 17.8 g
Thanks for the post! My kid is vegetarian, my guy is low- (simple) carb and we eat little meat, so we are always looking for good bean/dahl/lentil recipies. We made a big pot of lentils in the instapot, then used a couple scoops of this, along with the diced tomatoes that another reviewer suggested, along with 1/2 tsp of salt. I also threw in half a bag of frozen spinach (was going to use amaranth from the garden, but it got too dark!). Nice texture, nice flavor. This looks like a great base for alot of dishes. 🙂
Hi Wendy! Yes, it is a great base for a lot of dishes 🙂 So glad you liked it!
Thank you so much for sharing this recipe, I had no idea how delicious it would be. Just finished eating it and there’s not much left to save. I used fresh ginger and turmeric and left out the garam masala (’cause I didn’t have any) but it was spectacular anyway! Trying to get off meat and was looking for healthy alternatives when I found you.
★★★★★
Hello Jean, thank you so much for your words 🙂 Hope you enjoy all our recipes!
Absolutely my favourite meal I triple the recipe when I make it and always have meals in the freezer.😋😋
Hi Jude! I’m so glad you liked it so much 🙂
This came out great!! I used canned diced tomatoes instead of the tomato sauce and Beluga black lentils. I served it over brown rice. I made my own garam masala using this recipe. https://www.allrecipes.com/recipe/142967/easy-garam-masala/ I am not much of a cook and this is the first curry I have ever made but it was super easy.
★★★★★
Hi Ana! So glad you enjoyed it 🙂
This recipe is so versatile. I added potatoes, broccoli, and cabbage, and a little tiny bit more coconut milk. It is amazing however you make it!
★★★★★
Hi Jack! Sounds so good 🙂 So glad you enjoyed it!
AMAZING!!!! i added mushroom and celery so good!!!
★★★★★
Hi Imogen! Sounds great 🙂
Delicious! Especially great with some tumeric seasoned rice, coriander and vegan sour cream!
★★★★★
Hi Deanna! Thanks a lot 🙂 Souns great!
I made this recipie for dinner tonight. It was super easy for me, being my first time making a lentil curry. Highly recommend this vegan lentil curry recipie. Very creamy, tasty & satisfying. My Husband really enjoyed it too. Thanks for sharing it Josune. I will definetly be taking a look at some of your other recipies. Thanks again ☺
★★★★★
Hi Julie! So glad you guys enjoyed it 🙂 Thank YOU for your comment!
I absolutely love this recipe! I’ve made it a few times now and it’s always awesome. So easy and soooo good!
★★★★★
Hi Charlie! So glad you like it 🙂
Loved this receipe! It was simple to put together, delicious and heard no complaints from my daughter (who can be quite picky)
★★★★★
Hi Reid! Thanks a lot 🙂 SO glad you guys liked it!
Thank you for this delicious recipe, me, my children 1+3 and partner love it! Peace and love from the highlands of Scotland
★★★★★
Hi Court! Thank YOU for your comment 🙂 I love the highlands, it’s such a beautiful place to live!
Yum yum yum! One of the best recipes ever! Thank you!
★★★★★
Hi Jackie! You’re so welcome 🙂 So glad you liked it!
Yum. I added a pinch of chilli flakes, and cumin seeds – totally delish!
★★★★★
Hi Hayley! Sounds great 🙂
I’ve used this recipe for two events at work – a retirement party, (about 100 people) and a special graduation award party (about 80 people) – and it was a hit! Everyone loved it. I like it just the way it is. People have asked me for the recipe both occasions. One friend asked for the recipe and later said that it has become a family recipe. She made one modification – added some salt. Can’t say enough about how wonderful this recipe is. It’s definitely a keeper! Where can I find more? Thanks! Ada
Hi Ada! I’m so glad to hear that 🙂 Thanks a lot for you comment. Have a nice day!
My all time favourite recipe. I add fresh ginger as well. serve it over cauliflower. Delicious!!!! Thanks for sharing recipe.
Hi Janet! I’m so happy to hear that 🙂 You’re so welcome!
Why do you cook the lentils 40 mins over the instructed time. Is it for a smoother texture?
Hi Sanqual! We cooked the lentils just 40 minutes from scratch 🙂