I make an Easy Vegan Curry in 30 minutes that combines colorful vegetables, hearty lentils, and coconut milk in a single pot with simple pantry spices.

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I wasn’t planning on writing a whole thing about a one pot dinner, but this 30 minute Easy Vegan Curry keeps pulling me back. I throw a chopped yellow onion in first to build a sweet backbone, and coconut milk turns the sauce silky and a little dangerous, in the best way.

It looks fancier than it is, like someone spent hours cooking, but it’s actually lazy and very forgiving. I mess around with it every time and it never betrays me, which is kinda wild.

If you wanna impress yourself without sweating, this is the kind of dish I make.

Ingredients

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Red lentils add protein and fiber, they thicken curry and give a gentle nutty taste.
Creamy coconut milk brings richness and subtle sweetness, balancing spices without dairy.
Curry powder is a spice mix, it gives warm earthy flavor, color and aromatics.
Diced tomatoes provide bright acidity, a little sweetness, and a tomatoey base.
Fresh ginger adds sharp, zesty heat, cuts richness, and lifts overall flavor.
Cauliflower soaks up sauce, adds fiber and a mild vegetable bite that satisfies.
Cilantro finishes the curry with a fresh herby punch, brightens each spoonful.

Ingredient Quantities

2 tbsp neutral oil (vegetable or canola)

1 medium yellow onion, chopped

3 garlic cloves, minced

1 tbsp grated fresh ginger

2 tbsp curry powder

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp cayenne pepper or red pepper flakes, adjust to taste

1 tbsp tomato paste

1 can diced tomatoes, 14 oz

1 can full fat coconut milk, 14 oz

1 cup red lentils, rinsed

2 cups vegetable broth

2 medium carrots, sliced

1 red bell pepper, chopped

3 cups cauliflower florets

salt to taste, about 1 to 1 1/2 tsp

1/2 tsp black pepper

1 tbsp lime juice or juice of 1 lime

small bunch fresh cilantro, chopped

cooked rice or naan to serve, optonal

How to Make this

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1. Heat 2 tbsp neutral oil in a large pot over medium heat, add the chopped onion and cook until soft and slightly golden, about 5 minutes, then stir in the minced garlic and grated ginger and cook 30–60 seconds until fragrant.

2. Add 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp turmeric and 1/2 tsp cayenne (or red pepper flakes), stir and toast the spices for 30–45 seconds so they bloom, then mix in 1 tbsp tomato paste and cook another minute to deepen the flavor.

3. Pour in 1 can diced tomatoes (14 oz), 1 can full fat coconut milk (14 oz), 1 cup rinsed red lentils and 2 cups vegetable broth, stir well to combine and scrape any browned bits off the bottom of the pot.

4. Add the sliced carrots, chopped red bell pepper and 3 cups cauliflower florets, bring to a gentle boil, then reduce heat to a simmer.

5. Simmer uncovered for 15–20 minutes, stirring occasionally, until the lentils are tender and the vegetables are cooked through; if it gets too thick, add a splash more broth or water.

6. Taste and season with about 1 to 1 1/2 tsp salt and 1/2 tsp black pepper, adjusting to your preference; if you want it creamier, mash a cup of the lentils against the side of the pot or briefly puree part of the curry with an immersion blender.

7. Stir in 1 tbsp lime juice (or juice of 1 lime) right at the end to brighten everything up, and check final seasoning, add more cayenne if you want more heat.

8. Remove from heat, sprinkle with chopped cilantro, and serve hot over cooked rice or with naan on the side, simple and cozy, ready in about 30 minutes.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (about 6 qt)

2. Wooden spoon or heatproof spatula for stirring

3. Chefs knife for chopping

4. Cutting board

5. Measuring cups and measuring spoons

6. Can opener

7. Fine-mesh sieve or colander for rinsing lentils, dont skip this

8. Ladle for serving

9. Immersion blender or potato masher (optional, if you want it creamier)

FAQ

Is this curry really vegan? Yes it's fully plant based using coconut milk and veg broth, so it's vegan. Just double check any store bought naan cause some contain milk or eggs.

How spicy is it and how do I change the heat? This recipe is mildly spicy with 1/2 teaspoon of cayenne, but you can skip it for mild, or add up to 1 teaspoon for more kick. Also try red pepper flakes or a pinch of chili powder, add gradually and taste as you go.

Can I swap the red lentils for other lentils or beans? You can but note red lentils break down fast and thicken the sauce, while green or brown lentils need longer cooking and hold their shape. If using canned beans, add them near the end just to heat through.

My curry is too thin or too thick what do I do? For thinner, add a splash of veg broth or water and stir. For thicker, simmer uncovered until reduced, mash some lentils against the pot, or stir in a tablespoon of coconut cream or a small cornstarch slurry mixed with cold water.

Can I use frozen or roasted veggies instead of fresh? Yes frozen cauliflower or bell pepper works fine, just add a bit earlier so they reach tenderness. Roasting cauliflower or carrots first gives better texture and caramelized flavor if you want a less soft curry.

How do I store and reheat leftovers? Keep in an airtight container in the fridge for about four to five days, or freeze for up to two months. Reheat gently on the stove with a splash of water or broth, or microwave until hot, then finish with fresh lime juice and cilantro for brightness.

Easy Vegan Curry Recipe Substitutions and Variations

canned coconut milk: dont have full fat coconut milk? use 1 cup unsweetened soy or oat milk plus 2 tbsp cashew butter or blended cashews for creaminess, simmer a bit longer to thicken.
red lentils: swap with 3/4 cup split yellow lentils for almost the same texture, or 1 cup brown/green lentils if you dont mind a firmer bite; if using brown/green add about 10 to 15 minutes cooking and 1/2 cup extra broth.
cauliflower: use broccoli florets for a similar crunch, or 1 medium sweet potato diced for a sweeter, heartier curry but cook until tender since sweet potato takes longer.
curry powder: no curry powder? mix 1 tbsp garam masala plus 1 tsp ground cumin and 1/2 tsp turmeric, or stir in 1 to 2 tbsp store bought curry paste and cut the broth a little so it stays saucy.

Pro Tips

1. Toast the spices in hot oil until you can really smell them, about 30 to 45 seconds, and watch them the whole time because once they burn the sauce gets bitter. If that happens dont try to salvage it, start over with fresh spices.

2. Red lentils break down fast, so if you want more bite hold back a quarter cup and stir it in near the end, or mash a cup of cooked lentils to thicken instead of adding cream. Rinse the lentils well first to cut down on foaming.

3. For deeper, nuttier veg flavor roast the cauliflower and carrots on a sheet pan while you cook the base, then stir them in at the end so they stay firmer and get some char. If you prefer softer veg add them earlier but keep an eye so they dont turn to mush.

4. Always finish with acid and final salt adjustments, not earlier. A squeeze of lime at the end and a final taste for salt will make the curry pop. Add cilantro, toasted coconut or chopped peanuts for contrast in texture.