Name: Creamy Vegan Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-Inspired
Ingredients: 1 cup dried lentils (green, brown, or red), rinsed; 1 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tbsp grated fresh ginger; 2 tbsp curry paste (red or green); 1 can (14 oz) full-fat coconut milk; 1 can (14 oz) diced tomatoes; 1 cup vegetable broth; 2 cups chopped vegetables (carrots, bell peppers, zucchini, etc.); 1 tsp ground turmeric; 1 tsp ground cumin; ½ tsp ground coriander; Salt and pepper to taste; Cooked rice or quinoa for serving; Fresh cilantro for garnish

There’s something undeniably cozy about a warm, hearty bowl of lentil curry. The way the rich, spiced coconut sauce clings to tender lentils and veggies? Absolutely dreamy. This Vegan Lentil Curry is a dish that’s as nourishing as it is delicious—packed with plant-based protein, fiber, and bold flavors that will have you going back for seconds (or thirds!).

I’ve made countless variations of this dish over the years, tweaking the spice levels, swapping veggies based on what I have in the fridge, and experimenting with different lentil types. But this version? This is the one that hits all the right notes. It’s creamy, comforting, deeply spiced, and, best of all, incredibly easy to make. Whether you’re meal-prepping for the week, feeding a crowd, or just looking for a quick and satisfying dinner, this recipe has you covered.

Why You’ll Love This Vegan Lentil Curry

Incredibly Creamy and Flavorful – The combination of coconut milk and aromatic spices creates a luxurious, restaurant-quality sauce.
Hearty and Nutritious – Lentils are an excellent source of plant-based protein and fiber, making this a well-balanced, filling meal.
Easily Customizable – You can adjust the spice level, swap out veggies, or even try different types of lentils to suit your preferences.
Perfect for Meal Prep – This curry stores beautifully, meaning you’ll have a delicious meal ready to go whenever hunger strikes.
One-Pot Simplicity – Minimal dishes, easy cleanup, and straightforward steps—ideal for busy weeknights.

Prep and Cooking Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6

Ingredients You’ll Need

For the Curry:

1 cup dried lentils (green, brown, or red), rinsed and drained
1 tablespoon olive oil (or coconut/avocado/vegetable oil)
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry paste (red or green, depending on your spice preference)
1 can (14 oz) full-fat coconut milk (for that ultra-creamy texture)
1 can (14 oz) diced tomatoes (or 2 cups fresh chopped tomatoes)
1 cup vegetable broth (use low-sodium for better control over seasoning)
2 cups mixed vegetables (carrots, bell peppers, zucchini, cauliflower—whatever you love!)
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
Salt and black pepper, to taste

For Serving:

Cooked rice or quinoa
Fresh cilantro for garnish
Lime wedges for a burst of freshness

Step-by-Step Instructions

Sauté the Aromatics

Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. This step builds the base flavor, so take your time.

Next, stir in the minced garlic and grated ginger. Sauté for another minute, letting the aromas bloom. Your kitchen should be smelling amazing right about now!

Build the Flavor Base

Add the curry paste and cook for 1-2 minutes, stirring constantly. This helps intensify the flavors and ensures the spices are well distributed in the dish. If you like extra heat, you can add a pinch of red pepper flakes here.

Simmer Everything Together

Now, add the lentils, coconut milk, diced tomatoes, vegetable broth, and all your chopped veggies. Sprinkle in the turmeric, cumin, coriander, salt, and pepper. Give everything a good stir, ensuring the lentils are fully submerged in the liquid.

Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, stirring occasionally. The lentils should be soft, and the sauce should be thick and creamy. If the curry gets too thick, simply add a splash of water or more vegetable broth.

Taste and Adjust

Before serving, give the curry a taste. Need more salt? A little more spice? Maybe a squeeze of lime juice for brightness? Adjust the seasoning to your liking.

Serve and Enjoy

Ladle the warm, fragrant curry over a bed of fluffy rice or quinoa. Garnish with fresh cilantro and serve with lime wedges for a pop of citrusy goodness.

Ingredient Tips and Substitutions

Lentils: Green and brown lentils hold their shape well, while red lentils break down and create a creamier texture. Choose based on your preference!
Coconut Milk: Full-fat coconut milk gives a richer taste, but if you prefer a lighter version, go for reduced-fat coconut milk.
Vegetables: This curry is perfect for using up whatever veggies you have in the fridge. Bell peppers, zucchini, carrots, potatoes, spinach—everything works!
Curry Paste: Red curry paste brings more heat, while green curry paste is milder and more herby. You can also use curry powder if that’s what you have on hand.

Variations to Try

Spicy Kick: Add a finely chopped chili or a pinch of cayenne pepper for extra heat.
Protein Boost: Stir in cooked chickpeas or tofu for additional plant-based protein.
Nutty Twist: Sprinkle roasted cashews or almonds on top for added crunch and richness.
Extra Greens: Toss in a handful of spinach or kale in the last few minutes of cooking for an extra nutrient boost.

How to Store and Reheat

Storing Leftovers:

This curry keeps beautifully in the fridge for up to 4 days. Store it in an airtight container, and the flavors will actually deepen over time, making it even more delicious!

Freezing Instructions:

If you want to freeze it, let the curry cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Tips:

To reheat, simply warm it in a pot over medium heat, adding a splash of water or vegetable broth if it has thickened too much. You can also microwave it in short bursts, stirring in between.

What to Serve with Vegan Lentil Curry

Fluffy Basmati or Jasmine Rice – The perfect base to soak up all that delicious curry sauce.
Quinoa or Brown Rice – A great alternative for a protein-packed, fiber-rich meal.
Warm Flatbread or Roti – Ideal for scooping up every last bit of curry.
Crisp Cucumber Salad – A fresh, cooling contrast to the warm, spiced curry.

Frequently Asked Questions

Can I make this curry in a slow cooker?

Yes! Simply add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The flavors will meld beautifully!

What if I don’t have curry paste?

You can substitute with 2 teaspoons curry powder mixed with a bit of tomato paste for a similar depth of flavor.

Can I use canned lentils instead of dried?

Absolutely! If using canned lentils, drain and rinse them well, then reduce the cooking time to 15 minutes since they’re already cooked.

Is this dish kid-friendly?

Yes! If serving to kids, you might want to reduce the spice level by using mild curry paste and omitting red pepper flakes.

How can I make it lower in fat?

Use light coconut milk or swap half of the coconut milk with additional vegetable broth.

Final Thoughts

This Vegan Lentil Curry is a game-changer when it comes to easy, satisfying, and nutritious meals. It’s packed with warm, comforting flavors, comes together in one pot, and is endlessly adaptable to your taste. Whether you’re a long-time curry lover or trying it for the first time, this dish will quickly become a staple in your kitchen.

If you give it a try, let me know how it turns out! Tag me on social media or drop a comment—I’d love to hear how you enjoyed it. Happy cooking!