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, easy lentil curry and vegan sloppy joes.
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Vegan Lentil Curry
Ingredients
- 1 cup uncooked lentils
- 1 cup uncooked basmati rice
- 1 tablespoon extra virgin olive oil
- 2 cloves of garlic
- ½ onion
- 16 ounces tomato sauce
- ⅔ cup full-fat coconut milk
- 2 teaspoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon 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.
Grainne Murtagh says
Ive just made tgis and it is yummy...i added red peppers and lomg beans as had dem in fridge and i used red split lentils..it is lovely and creamy and spice is mild which i like..will defi be making this once a week. Oh i used passata aswell...might try tinned tomoato next time. Thanks doe receipe..:))
Iosune says
Hi Grainne! I'm so glad you liked it! Have a nice day 😀
Sarah Penk says
I made this and it tasted wonderful! Great dish!
I did add/change a little from using my pantry (to use up, before expiring, add a little more love). And substituted rice with Bulghur (<-- cracked wheat). I added- raw banana peppers (clean & seeded of course) and peanuts (for extra crunch, and it's the cheapest "nut"), and lastly some anise seed, sumac, mustard powder, paprika and a tad-bit of cinnamon/coconut sugar to help with the mild spicy peppers (I'm addict to intense flavor). I didn't have ginger. Since I made a huge heaping worth of all this, I adjusted the measurings, "eye-balled it".
*Thank you for the recipe! Helped me start out. I made a bunch for my husband, and now he has food for the whole week. I froze some also to save for later. It does look like a fancy "dog food" haha, but tastes great!!
Iosune says
Thanks a lot Sarah! Thank you for the ideas, they sound awesome!!!
Kathleen Richardson says
I am thrilled to have found this recipe. Love the ease of putting it together, and finally, a way to use up some garam masala and curry. Worked for me just as you recommended with no changes or substitutions. Made a double batch and served it today at a dish-to-pass gathering for my 70th birthday. Got lots of praise!
Iosune says
Happy birthday Kathleen!!! Thanks a lot for your kind words 🙂
Cathryn Sheeran says
Just made this today....AND I am making it again tomorrow! We love it! thank you so much. This is definitely going in our book of regular weekly dinners. Easy and cheap and tasty. 🙂
Iosune says
Hi Cathryn! I'm so glad you enjoyed it! 🙂
Jeff says
This recipe has become one of my favorites. It is so easy to prepare and reheats well. I make this at least once a month.
Iosune says
Hi Jeff! I'm glad you like the recipe!!! 😀
Jen says
This was so good! And easy! Thanks!! Next time I'll probably add a little it more of the spices, just because we like a bit more, although lentil curry is usually pretty mild!!
Iosune says
Hi Jen! Thanks a lot for your kind words 😀
Dee says
Simply amazing recipe - thanks for sharing it. I skipped the oil to reduce the calories/fat & smthrew the onions into the coconut milk to cook. Yummy!!!!
Iosune says
Hi Dee! Thank you so much 🙂 Have a nice day!
Earl says
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Do you ver run into any web browser compatibility problems?
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Do you have any recommendations to help fix this issue?
Urbanrajah says
Here is lot of attractive food, I like to make it proper and wish to taste.
Iosune says
Thanks a lot!!! 😀
Becky says
This was wonderful! I made this recipe a couple of weeks ago and doubled the amounts so that my boyfriend and I could enjoy leftovers. I used light coconut milk and added a little salt (turns out, this was unnecessary) and some fresh minced ginger. Can't wait to make this again. Thank you for sharing the recipe!
Iosune says
Hi Becky! I'm so glad you liked it!!! Have a beautiful day 😀
Jason says
I tried a variation of this tonight and it came out pretty good for my first try. I removed some things, but it still tasted good, and there are even a couple of meals leftover.
Thanks for creating this recipe blog, with simple directions and great visuals, which push me to actually cook for a change 🙂
Iosune says
Hi Jason! Thanks a lot for your kind words. Have a great day!!!
Chris says
Just made this (with a few slight modifications to the amounts of coconut milk and tomato sauce to suit what I had on hand) and it was very good.
Iosune says
Hi Chris! Thanks a lot for making the recipe and leaving a comment 🙂