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Vegan Red Lentil Curry

A nutrient-dense, flavorful dish made with red lentils, creamy coconut milk, and aromatic spices, perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Cooking Base
  • 2 tablespoons coconut oil for a creamy texture and rich flavor.
  • 1 large red onion (diced, or yellow onion) adds sweetness and depth.
  • 3 cloves garlic (minced) brings aromatic qualities.
  • 1/2 tablespoon minced ginger enhances flavor profile and aids digestion.
Spices
  • 1 teaspoon sea salt to enhance all flavors.
  • 1/4 teaspoon ground black pepper adds subtle heat.
  • 1/4 teaspoon cumin earthy flavor that complements the spices.
  • 1 teaspoon curry powder foundational seasoning for traditional taste.
  • 2 tablespoons garam masala aromatic mix adds complexity.
  • 1 tablespoon red curry paste for an additional flavor punch.
Main Ingredients
  • 1 cup dry red lentils (rinsed) the main protein source, budget-friendly.
  • 2 cups filtered water to cook lentils perfectly.
  • 14 ounces fresh tomatoes (diced) for natural sweetness and texture (if using canned, do not drain).
  • 13.5 ounces coconut milk adds creaminess and richness.
  • 1 small lime brightens the flavors.
  • Garnish with red pepper flakes & chopped parsley adds a pop of flavor and color.

Method
 

Preparation
  1. In a deep pot over medium-high heat, add the coconut oil. Once the oil is heated, it will start to shimmer.
  2. Add the diced onion, minced garlic, and ginger. Reduce heat to medium and sauté until the onion is translucent and the garlic and ginger are fragrant, about 6 minutes.
  3. Reduce heat to medium. Add in sea salt, ground black pepper, cumin, curry powder, and garam masala. Stir into the onion mix to combine. Add red curry paste, sauté for 3-4 minutes to allow the spices to bloom. A splash of water can help keep it moving.
  4. Add the rinsed red lentils and stir. Season with a little more salt and pepper, then add blended tomatoes, water, and coconut milk, stirring to combine thoroughly.
  5. Bring the curry to a boil, then reduce to medium-low, letting it simmer covered slightly for about 35 minutes. Stir occasionally to prevent sticking. Check around the 20-minute mark for doneness.
  6. Taste the curry and adjust the seasoning as needed. Remove from heat, squeeze a lime over the top, and stir gently to combine.
  7. Allow to cool slightly before serving. Enjoy with rice or naan for a complete meal.

Notes

Common mistakes to avoid: Not rinsing lentils, overcooking spices, and skipping final seasoning. Pro Tips: Batch cooking, customize heat, and garnish optimally.