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.
Nathalie says
Amazing recipe! I was looking for a vegan lentils and rice dish and found my way to your website, made the dish I didn't tweak anything and followed the ingredient and quantities and it turned out amazing, my neighbors were outside in our garden while I was cooking and the smell lured them in and they ended up joining us all for dinner?
Iosune says
Hi Nathalie! Thanks a lot 😀 I'm so glad you enjoyed it. Have a nice week!
Torrey says
I simplified it so much, and it was still delicious! Thank you.
Iosune says
Hi Torrey! I'm so glad you liked it 😀
Lisa says
This looks fantastic! What kind of lentil do you recommend using? Thanks!
Iosune says
Hi Lisa! Thanks a lot 😀 I use Spanish Pardina lentils, but any type will do. Have a nice day!
Rosie says
This is mouthwatering delicious! Once I had fried the onion and garlic I put them in a blender with the tomatoes and coconut milk then put back in the pan and added the lentils. It was so smooth and creamy.
Iosune says
Hi Rosie! Thanks a lot 😀 I'm so glad you liked it!
Michel says
Superb Recipe!!! Looks so good as its taste, you done a great job.
Thank you for sharing this easy & yummy recipe.
Iosune says
Hi Michel! Thanks a lot 😀 I'm so glad you liked it!
Eva says
Made it for dinner today, and it was fantastic! I made it completely oil-free subbing water for olive oil and using brown basmati rice instead of white. It's a great hearty and fulfilling dish! Thank you so much!
P.S. LOVE your blog!
Iosune says
Hi Eva! I'm so glad you enjoyed it 😀 Thanks a lot, you're so kind. Have a nice day!
Veronica del Rio says
Hi! I made this last night for my boyfriend and roommates and they loved it! I upped the spices however (just personal taste) and added a bit more coconut milk. It was very good and so easy. Thanks! Will try another one of you recipes soon!
Iosune says
Hi Veronica! I'm so glad you liked it 😀 Have a beautiful day!
Helen says
Which lentils did you use?
Iosune says
Hi Helen! I used Spanish Pardina lentils, but feel free to use any type of dried lentils you want 🙂
Sara says
Hi
I've just tried your recipe and is great! I didn't have tomato sauce so I used fresh tomatoes (around 900g).
thanks for sharing your recipe 🙂
Iosune says
Hi Sara! Thanks a lot, I'm so glad you liked it 😀 Have a nice day!
Michelle says
WOW! I just finished eating it and I'm in love with the recipe! I had to modify it since I didn't have garam masala, turmeric, or ginger. I added instead: cinnamon, nutmeg, black pepper, and paprika. I also didn't have coconut milk so I used a bit of almond milk with water. The result = amazing! Thanks for sharing the recipe 🙂
Iosune says
Hi Michelle! You're so welcome. I'm so glad you liked it 😀
Willow says
I love this recipe, thank you so much for posting it. It is such a hit around my house hat I have added it to our regular dinner menu. Isntead of rice I make it with Quinoa because my sister won't eat the Quinoa otherwise. Thank you!!
Iosune says
Hi Willow! Thanks a lot 😀 Quinoa is also a great choice. Have a nice day!
Jenn says
This was a great base! I didn't have tomatoes sauce so I used crushed tomatoes instead with no issues. I added a more of each spice to kick up the flavor but found it lacking in that spiciness I like with curry so I added between 1/2-1 teaspoon of red pepper flakes to up the heat. I also added half a small head of cauliflower and a can of chickpeas to the lentil mix to add protein and some variety in textures. I'll definitely be making this again!
Great job!
Iosune says
Hi Jenn! I'm so glad you liked it 🙂 Have a nice day!