This homemade lentil curry is incredibly hearty, savory, and creamy! This Indian inspired dish is bursting with bold flavors. The lentils and veggies become soft and tender. Great for a vegan family dinner, holidays, leftovers, and meal prep!
Why You'll Love This Recipe
- This vegan lentil curry is a delicious and flavorful dish that is perfect for a cold winter day.
- Enjoy all year long!
- This recipe is made with simple ingredients that you probably have on hand.
- This homemade curry is easy to make. Only one pan needed.
- It is versatile and can be customized to your liking. Feel free to make it as spicy or mild as you prefer.
- This is a great way to add more veggies to your diet.
- This plant-based curry can be made ahead of time and reheated easily.
- Just as tasty as takeout, but easy to make at home.
- It is a healthy dish high in protein and fiber.
- This recipe is naturally gluten-free, dairy-free, vegan, and added sugar-free.
- Check out this Chickpea Potato Curry for another family favorite recipe!
What is Lentil Curry?
Lentil curry is a dish made with lentils, spices, and sometimes vegetables. It is cooked in a flavorful sauce. This is a popular dish in many cuisines around the world, but is especially common in Indian cuisine.
The type of lentils used in lentil curry can vary, but red lentils are a popular choice because they cook quickly and have a mild flavor.
Other types of lentils that can be used include brown lentils, green lentils, and black lentils.
Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card at the post's bottom.
Use dry lentils. Green and brown both work well. Rinse before making this recipe.
Vegetable oil helps tenderize the chopped onions. Use olive oil or avocado oil if desired.
Both garlic and ginger add a ton of flavor. Use fresh if possible. Otherwise, use garlic powder and ground ginger.
The blend of spices adds a delicious Indian flavor! Feel free to adjust the amounts of the curry powder, cumin, turmeric, coriander, paprika, and cayenne if needed.
Canned diced tomatoes add moisture and flavor. Be sure to include the juices from the can.
Canned coconut milk adds so much creaminess! Other vegan milks can be used, but canned coconut milk is best.
Vegetable broth adds a hearty flavor.
Use any chopped vegetables. I always use carrots, bell peppers, and spinach. Feel free to use up any leftover veggies in your fridge.
Add in salt and pepper to taste. Taste and adjust as you cook.
Garnish with fresh cilantro and Naan bread if desired.
Taste & Texture
Lentil curry has a hearty and flavorful taste with a soft and creamy texture from the lentils.
The curry broth is thick, creamy, and hearty.
The lentils add a touch of sweetness and creaminess to the curry.
Overall, this curry is thick, creamy, and savory!
How to Make
First, in a large pot, heat the oil over medium heat. Add in the chopped onion. Cook until it becomes translucent, about 5 minutes.
Add in the minced garlic and grated ginger to the pot. Cook for 1 to 2 minutes, stirring frequently.
Stir in the curry powder, cumin, turmeric, coriander, paprika, and cayenne powder. Cook the spices for 1 minute, until fragrant.
Next, add in the rinsed lentils, diced tomatoes with their juice, coconut milk, and broth. Stir to combine.
Bring the mixture to a boil. Then, reduce the heat to low. Cover the pot. Simmer for 20 to 25 minutes, until the lentils are tender and cooked through.
Stir in the chopped vegetables and season with salt and pepper to taste. Cook for an additional 5 to 10 minutes, until the veggies are tender.
Finally, remove the lentil curry pot from the heat!
Here are a few expert tips and tricks for making the best lentil curry.
Use a good quality lentil. Green and brown lentils are a good choice because they cook quickly and easily.
Continue cooking until the veggies and lentils are soft, but not mushy.
Do not overcook the lentils.
Garnish the curry with chopped cilantro or Naan bread for an extra touch of flavor.
Flavor Variations & Add-Ins
Lentil curry can be customized to your liking. Here are a few ideas for flavor variations.
- Add different amounts of the spices to the curry, such as more ginger, garlic, or turmeric.
- Use different types of lentils, such as red lentils.
- Add other vegetables to the curry, such as potatoes, cauliflower, or peas.
- Serve the curry with your favorite rice!
Frequently Asked Questions
Yes, curry can be made without meat. This lentil curry is vegan.
Yes, you can make this curry ahead of time. Simply cook the curry and then let it cool completely. Store the curry in the refrigerator for up to 3 days or frozen for up to 2 months.
Lentil curry is a complete meal, but you can serve it with a variety of sides, such as rice, naan, or salad.
Lentil curry is best served hot and fresh. Serve with freshly chopped cilantro and Naan bread.
This lentil curry is a complete meal. No need to make any side dishes!
Store any leftovers in the refrigerator for up to 3 days. Or, freeze for up to 2 months.
To reheat, simply thaw the curry overnight in the refrigerator. Then, reheat it in a saucepan over medium heat until warmed through.
Nonstick Skillet: This large nonstick skillet is easy to use and great for making curry.
You Will Also Love
- How to Cook Red Lentils
- Vegan Lentil Lasagna
- Vegan Bolognese
- Red Lentil Pasta
- Southwest Lentil Pasta Salad
- 1 cup rinsed dry lentils (green or brown)
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon paprika
- ¼ teaspoon cayenne powder
- 14 ounces canned diced tomatoes
- 14 ounces canned coconut milk
- 1 cup vegetable broth
- 1 cup chopped vegetables (carrots, bell peppers, and spinach)
- salt to taste
- black pepper to taste
- fresh cilantro for garnish
- Naan bread optional
- First, in a large pot, heat the oil over medium heat. Add in the chopped onion. Cook until it becomes translucent, about 5 minutes.
- Add in the minced garlic and grated ginger to the pot. Cook for 1 to 2 minutes, stirring frequently.
- Stir in the curry powder, cumin, turmeric, coriander, paprika, and cayenne powder. Cook the spices for 1 minute, until fragrant.
- Next, add in the rinsed lentils, diced tomatoes with their juice, coconut milk, and broth. Stir to combine.
- Bring the mixture to a boil. Then, reduce the heat to low. Cover the pot. Simmer for 20 to 25 minutes, until the lentils are tender and cooked through.
- Stir in the chopped vegetables and season with salt and pepper to taste. Cook for an additional 5 to 10 minutes, until the veggies are cooked through.
- Finally, remove the pot from the heat. Serve over rice or with Naan bread. Garnish with cilantro.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
- Rinse the lentils before making this recipe.
- Feel free to adjust the spices to suit your taste.
- Continue cooking this curry until the lentils and veggies are cooked through.
- Store leftovers in the fridge for up to 4 days.
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