Easy 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.

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! ❤️

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.

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.

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.

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.

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.

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
• Curry tofu scramble
• Butter bean curry

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!

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