I’m excited to share my Vegan Red Lentil Curry, a one pot blend of Indian spices and coconut milk with a little twist that makes it a go-to to serve with rice and naan.

Jump to Recipe

I love making this easy vegan lentil curry because it always surprises me. Red lentils give it a comforting body while a bit of coconut milk makes it silky without feeling heavy.

I wanted something that felt fresh but not fussy, so I kept the flavors bright and the texture forgiving. If you’re into Vegan Red Lentils Recipe ideas or searching for a Creamy Coconut Red Lentil Curry that actually comes together without drama, this is worth a try.

I mess things up sometimes, measurements go wild, and yet somehow the result still tastes like a winner, over and over.

Why I Like this Recipe

* I love how simple and fast it is, even on nights Im totally wiped it still feels like a real meal.
* The flavors are warm and bold, they make the whole place smell amazing and I always feel satisfied.
* It makes a ton so I get easy leftovers for work, which saves me time and money.
* It’s filling but not heavy, I dont feel sluggish afterwards and it keeps me full for hours.

Ingredients

Print Recipe (No Advertisments)

Red lentils: High in protein and fiber, cooks mushy to thicken curry, mild earthy taste.
Coconut milk: Adds creamy richness and healthy fats, makes curry smooth and slightly sweet.
Crushed tomatoes: Provides tangy acidity, vitamin C and umami, balances coconut sweetness.
Onion: Gives natural sweetness and depth when caramelized, it’s rich in fiber and antioxidants.
Garlic and ginger: Pungent aromatic duo, anti inflammatory perks, adds warmth and peppery bite.
Curry powder: Blend of spices for savory heat, boosts flavor without adding calories.
Lemon juice: Brightens the dish with citrus tang, cuts richness and lifts flavors.
Cilantro: Fresh herb finish, adds bright green flavor, small vitamin boost and fresh aroma.
Vegetable broth: Adds savory base and depth, low calorie liquid that enriches without overpowering.

Ingredient Quantities

1 cup red lentils (about 200 g)

2 tbsp vegetable oil or coconut oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger grated or 1 tsp ginger paste

1 can (14 oz / 400 g) crushed tomatoes

1 can (14 oz / 400 ml) light coconut milk optional for creaminess

3 cups vegetable broth or water

1 tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1/2 tsp chili powder or cayenne

1 tsp salt plus more to taste

1/2 tsp black pepper

1 tbsp lemon juice

1/4 cup fresh cilantro chopped optional

How to Make this

Print Recipe (No Advertisments)

1. Rinse 1 cup red lentils under cold water until the water runs clear then drain, set aside.

2. Heat 2 tbsp vegetable or coconut oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté until soft and a little golden, about 6 minutes, then add 3 minced garlic cloves and 1 tbsp grated fresh ginger (or 1 tsp ginger paste) and cook 30–60 seconds until fragrant.

3. Add 1 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric and 1/2 tsp chili powder (or cayenne). Stir constantly for about 30 seconds so the spices bloom but don’t burn.

4. Pour in 1 can (14 oz / 400 g) crushed tomatoes, scrape up any browned bits from the bottom, and let it simmer for 2–3 minutes to meld.

5. Add the drained lentils and 3 cups vegetable broth or water, bring to a boil, then lower heat to a gentle simmer. Partially cover and cook 15–20 minutes, stirring occasionally, until lentils are soft and starting to break down.

6. If you want it creamy add 1 can (14 oz / 400 ml) light coconut milk about 5 minutes before the end and stir to combine, or stir it in at the end for a fresher coconut flavor.

7. Season with 1 tsp salt (add more later if needed) and 1/2 tsp black pepper during the last few minutes of cooking. Taste and adjust seasoning or heat as desired.

8. Remove from heat, stir in 1 tbsp lemon juice to brighten the flavors, then let sit a minute to thicken slightly.

9. Serve hot over rice with naan, garnish with 1/4 cup chopped fresh cilantro if using. Tips: if too thick add a splash of water or broth, if too thin simmer uncovered to reduce, this keeps well in the fridge 3–4 days and freezes great so make extra.

Equipment Needed

1. Large heavy-bottomed pot (4–6 qt) for cooking the dal
2. Fine-mesh sieve or small colander to rinse and drain the lentils
3. Wooden spoon or heatproof spatula for stirring (spices can stick)
4. Chef’s knife and cutting board for onion, garlic and cilantro
5. Measuring cups and spoons for lentils, broth and spices
6. Can opener for the crushed tomatoes and coconut milk
7. Ladle or large serving spoon for plating over rice
8. Small bowl and spoon for mixing lemon juice and tasting

FAQ

Q: Can I use other types of lentils? A: Yes. Red lentils break down and make a creamy curry in about 15 to 20 minutes. Brown or green lentils hold their shape and take longer, usually 30 to 40 minutes and a bit more liquid. If you want texture use brown or green, if you want creamy stick with red.

Q: Do I need to rinse the lentils? A: Yes rinse them in a fine sieve under cold water and pick out any stones or debris. Rinsing removes dust and helps them cook more evenly.

Q: When should I add salt and coconut milk? A: Add most of the salt after the lentils are mostly soft because salt can slow their cooking. If using coconut milk add it near the end so it stays creamy and doesn't separate.

Q: My curry is too thin or too thick, how do I fix it? A: If it's too thin simmer uncovered until it reduces and thickens. If it's too thick stir in a little hot water or broth until you like the texture. You can also mash some of the lentils for instant creaminess.

Q: How long will leftovers keep and can I freeze it? A: Store in the fridge for 3 to 4 days in an airtight container. Freeze for up to 3 months. Reheat gently on the stove and add a splash of water or broth if it seems dry.

Q: How do I make it milder or more flavorful? A: For milder leave out or cut back the chili powder. For more flavor toast the curry powder and cumin briefly in hot oil before adding onions, or stir in a teaspoon of garam masala at the end. Finish with lemon juice and cilantro for brightness.

Easy Vegan Lentil Curry Recipe Substitutions and Variations

Red lentils (1 cup): swap with yellow split lentils or split mung beans 1:1; brown or green lentils can be used but add a bit more water and cook longer since they keep their shape.
Crushed tomatoes (1 can): use 1 1/2 cups diced tomatoes or 2 fresh tomatoes, peeled and chopped; or 2 tbsp tomato paste plus 1 cup water for a richer, thicker base.
Light coconut milk (optional): replace with full-fat coconut milk for creaminess, or use unsweetened almond or oat milk plus 1 tbsp blended cashews to thicken if you want less coconut flavor.
Vegetable broth (3 cups): water plus 1 tsp bouillon or a stock cube dissolved works fine; if you dont need it vegan use chicken broth for extra depth.

Pro Tips

– Bloom the spices in hot oil but watch them closely, 20 to 30 seconds is usually enough. If they burn it ruins the dish, so keep stirring and lower the heat if they start to smoke.

– For a creamier texture, scoop out about a cup of the cooked lentils and blend them, then stir back in. You get richness without adding too much coconut milk, and it helps thicken the stew naturally.

– Salt in stages. Add a little when the onions are cooking, taste near the end and then adjust. Coconut milk can mask saltiness so dont overdo it early.

– Cook gently and stir occasionally so lentils break down evenly and dont stick. If it gets too thick, add hot broth or water a little at a time, reheating is easier if you leave it slightly looser before storing.