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    Home » Sides, Soups and Stews » Easy Vegan Lentil Curry

    Easy Vegan Lentil Curry

    Published: Feb 10, 2023 by Jessica

    JUMP TO RECIPE PIN SHARE

    This easy vegan lentil curry is so fragrant and delicious, plus is made with tons of healthy plant-based ingredients such as spices, lentils, garlic and coconut milk. Quick to prepare, makes for an amazing vegan weeknight dinner recipe and great for meal-prep.

    Overhead view on a vegan lentil curry with a side of lemon and pita bread.

    There is so much goodness in this super simple vegan coconut lentil curry recipe! It is hard to grasp with a picture how delicious and wonderful this curry recipe is, but you have got to trust me, it is so flavorful you won't be able to stop eating it. There are a tons of flavors combined (spices + lemon juice + cilantro + creamy coconut) plus, the crumbly yet saucy texture is SO amazing.

    We more often enjoy curries over brown rice, but this time we served it with a side of bread to dig in the vegan curry stew and wow, it was comfort food at its best!

    I actually was counting on some leftovers for lunches the next day, but nope, all gone, we devoured it all in one seating. Just to keep in mind if you have a hungry crew to feed, might be worth doubling it ✌️.

    I make lentil curry regularly, but normally I'll use red/orange lentils to make a dish called "Indian dhal" (I made this dhal recipe from "Trois Fois Par Jour" endless times). But this time, I made this vegan lentil curry using brown lentils to change up the texture a bit, which worked out so well. Although still super creamy and saucy, using brown or green lentils gives you more layers of texture compared to a dhal, with the lentils staying whole and intact.

    To flavor this curry, a few ground spices are combined to really make this recipe super complex in taste. It is actually quite mild, our kids enjoyed it, so I think it is a great recipe if you are new to Indian style cooking.

    I hope you like it! ❤️

    There is a hand taking a piece of bread to dip in a vegan lentil curry.

    What's to love about this recipe

    • Easy recipe that's also quick to prepare. Makes for a perfect weeknight dinner, lentils cook so quickly! Done in under 40 minutes, with more than half the time that's just hands-off simmering.
    • One-pot meal: the lentils are cooked within the creamy broth until tender.
    • Healthy and nourishing: aside from the antioxidant-rich spices, this recipe is made using a bunch of wholesome ingredients that are packed with fiber and also contain a fair amount of plant-based protein.
    • Unbelievable texture: so creamy and dreamy, including coconut milk in this recipe brings this dish to a whole next level!
    • Filling and satisfying: lentils are so hearty, they will make you feel full for a while! The rich-in-fat coconut milk and generous amount of flavorful spices also help make this dish super satisfying.

    Ingredient list

    • Aromatics: onion + garlic. Used as a base to flavor the curry stew. I used a lot of garlic: it is so good for you, but also will boost the flavor of the spices.
    • Brown lentils: I really enjoy brown lentils for this recipe since they cook fast, but they also keep just the right amount of their shape that works so great here. BUT, really, most kind of lentils would work, such as green, French Du Puy or even black lentils (beluga). I would avoid orange or red lentils as they lose most of their shape when cooking (especially the split ones) and might require a different amount of liquid to create the same consistency.
    • Spices: I used yellow curry, cumin powder, turmeric powder, ground coriander and garam masala. If you don't have one of those spices, it's fine, there is some room to swap them around depending on what you have (although do not omit the yellow curry!).
    • Tomatoes: I have made curries using canned diced tomatoes many times, but the more I make curries, the more I prefer using fresh tomatoes (even when they are out of season) for a more authentic flavor that does not take over the rest. BUT, feel free to swap for canned tomatoes (check out this vegan jackfruit curry) or use cherry tomatoes.
    • Coconut milk: I used a unsweetened full-fat canned coconut milk. I think low-fat would work too, although probably will give you a curry a little less rich. This curry flavor and texture is incredible and I think this has to do with the full fat coconut milk, so try to use this.
    • Vegetable broth: you can also use water if you don't have any. I simply used the concentrated vegetable broth for the brand Better than Bouillon, which helps add great flavor to the stew.
    • Lemon juice: so amazing to brighten up the spices. You can also use lime juice. I'll usually add the juice of half a lemon and then serve with more lemon wedges, I love mine extra lemony.
    • Cilantro: optional, would pair well with fresh basil as well.
    Showing are the ingredients needed to make this recipe.

    How to make vegan lentil curry

    Cook the aromatics

    Start by warming up a large pan with a little oil (or water for an oil-free recipe). Then, add the onion and cook for 5 minutes until softer. Then, add the garlic and all the spices. Stir well to cover the onions and cook for about one more minute.

    Simmer

    Then, add the tomatoes, lentils and vegetable broth. Stir well and cover. Bring to a simmer and then turn down the heat to medium. Let it simmer for about 20 minutes checking once in a while that the stew does not stick to the bottom.

    Finish up and serve

    Once the lentils are tender but still firm, add the coconut milk, cilantro and lemon juice. Stir well and keep uncovered at this point. Let it simmer for 5-10 more minutes stirring often. The curry is ready when it reaches desired consistency: it should still be saucy, but thicker.

    • In process picture: there are onion cooking with spices.
    • In process picture: some veggie broth are pouring in a pan with lentils and vegetables.
    • In process picture: showing a thick lentil stew.
    • In process picture: there is some coconut milk over a lentil stew.

    Watch how to make it

    Helpful tips

    • I love to first combine the spices in a small bowl before getting started. It makes the cooking process much smoother and it is less risky to overcook or burn the onions or garlic in the pan while waiting for me to measure and add each spices one-by-one.
    • Don't skip on toasting the spices for 30-60 seconds in the pan before adding the vegetable broth: it really helps enhance their flavor!
    • If you find your curry too spicy, then add a touch of sweetener, such as coconut sugar or maple syrup, to balance out the flavor and turn down the heat a bit. I'll do that sometimes for my kids if I go a little heavy on the curry powder.
    Close up on a vegan brown lentil curry garnished with cilantro and served with a side of pita bread and lemon slices.

    Serving suggestion

    We often serve curries over whole grains such as brown rice, quinoa, barley or farro. The saucy consistency of the curry would also make it a great lentil sauce to top cooked pasta, such as macaroni or penne.

    This time, as seen in the pictures, I served this curry stew with whole wheat pita bread, which was amazing. We had so much fun using the bread as a spoon to grab on the delicious sauce. It would also be perfect with naan bread, if you can find any that's vegan. I have made homemade vegan naan from Nora Cooks and they are so good and easy!

    To add more vegetables to your meal, pair with steamed green beans, broccoli, cauliflower, leafy green (kale or spinach) or even roasted potatoes.

    Top the curry stew with more fresh cilantro and lemon wedges to add more tanginess. I find lemon juice amazing to brighten up this earthy meal!

    As a side note, I like to keep a tiny bit (about 2 tablespoons or so) of the coconut milk for later. You can then add some back over the curry when serving and swirl it around for a beautiful presentation. Or, top with some vegan plain yogurt.

    Variations

    This recipe is actually quite forgiving and you can swap and/or adjust the spices to your liking.

    I also find this curry recipe pretty mild, but if you are new to making curries, then you could start with less spices and add more later to adjust the flavor.

    For a spicier meal, you can also add a dash of cayenne pepper.

    You can also include some finely chopped or grated fresh ginger or turmeric (add with the garlic) and feel free to include some more vegetables such as green peas, carrots, sweet potatoes or spinach within the curry sauce.

    View on a bowl of vegan lentil curry stew with a side of lemon and pita bread.

    Storage tips

    This vegan curry stores very well, which makes it a GREAT recipe to meal-prep ahead. The flavor actually gets even better as it develops and infuses the stew while resting in the fridge.

    Once the curry is done, let it cool down slightly at room temperature and then, transfer to an air-tight and hop into the fridge for up to 4 days. You can even make individual containers with some rice to have a few lunches to bring to work during a busy week.

    To reheat, I simply use the microwave, but you can also reheat on the stove. In that case, you might need to add extra moisture.

    I haven't tried freezing this recipe, but I think it should work well. Freeze for up to 3 months and thaw in the fridge overnight before reheating.

    Close up on a spoon taking a portion of a vegan lentil curry from a bowl showing the texture.

    More curry recipes you might like

    • Curried carrot ginger soup
    • Eggplant cauliflower curry
    • Jackfruit and snap pea curry
    • Black bean curry
    • One-pot broccoli red curry ramen
    • Chickpea and spinach curry
    • Vegan tofu tikka masala

    Looking for more vegan lentil recipes?

    • Vegan lentil bechamel lasagna
    • Red lentil pasta salad
    • Red lentil tortillas
    • Loaded vegan nachos
    • Lentil walnut tacos
    • Curried red lentil soup
    • Lentil mushroom meatloaf
    • Vegan American goulash
    • Vegan shepherd's pie
    • Vegan baked ziti

    I hope you like this vegan lentil curry recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    Close up on a vegan brown lentil curry garnished with cilantro and served with a side of pita bread and lemon slices.

    Vegan Lentil Curry

    This easy vegan lentil curry is so fragrant and delicious, plus is made with tons of healthy plant-based ingredients such as spices, lentils, garlic and coconut milk. Quick to prepare, makes for an amazing vegan weeknight dinner recipe and great for meal-prep.
    PRINT RECIPE PIN RECIPE
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Servings 4
    Author Jessica Laroche

    Ingredients
      

    • 1 yellow onion - diced
    • 3 cloves of garlic - crushed
    • 1½ cup fresh tomatoes (about one large) - diced (or 15 oz canned diced tomatoes)
    • 1 cup dry lentils - brown or green
    • 3 cups vegetable broth or water
    • 13.5 oz canned coconut milk - unsweetened
    • 1 handful fresh cilantro
    • ½ lemon (or lime) - juiced, plus more to serve
    • salt and ground black pepper - to taste

    Spices mix

    • 1½ tbsp yellow curry powder
    • ½ tsp ground coriander
    • ½ tsp turmeric powder
    • ½ tsp cumin powder
    • ½ tsp garam masala - optional

    Instructions
     

    • I like to start by combining the spices in a little bowl so it's easier to add them all at once in the pan later, but this is optional.
    • Warm up a little oil in a large pan on medium-high heat and add the onion. Cook for about 5-7 minutes stirring often.
    • Add the garlic and spices with some salt and ground black pepper. Stir well to cover the onion and cook for about 1-2 minutes. Then, add the chopped (or canned) tomatoes, dry lentils and vegetable broth (or water). Cover, bring to a simmer and let it cook for 20 minutes or until the lentils are tender but still firm.
    • Then, uncover and add the coconut milk, lemon juice and cilantro. Keep simmering uncovered for about 5-10 minutes or until desired consistency (it will thicken during that time).
    • Serve over rice or with a side of bread topped with more cilantro.

    Video

    Notes

    • Keep leftovers in an air-tight container in the fridge for up to 4-5 days. Can also be frozen.
    • I used full-fat coconut milk: it gives a super rich and creamy consistency that's amazing. Low-fat coconut milk should work too, although you might end up with a thinner stew.
    • For more vegetables, serve with broccoli, cauliflower, carrots or leafy greens (kale or spinach). You can also add some more vegetable to the curry stew.
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    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

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