If you love lentils as much as I do, make sure to try my Lentil Salad, The Best Lentil Soup, Lentil Bolognese or Lentil Chili.
Easy lentil curry with coconut milk
Healthy comfort food doesn’t get much easier than this Lentil Curry recipe. It’s easy to make with a handful of inexpensive ingredients, warm spices, and, of course, lentils. Just one bowl will fill you up for hours while the coconut milk finish is completely creamy and dreamy! Vegan curry recipes are one of my many go-to comfort foods because they’re:
Loaded with flavor.Made with healthy ingredients.Easy to make in one pot.
They only get better when you add a big scoop of basmati rice and homemade vegan naan. Yum! This vegan lentil curry in particular comes together in less than one hour in just one pot. It’s simple, flexible, and foolproof, just like my 20-Minute Chickpea Curry. Enjoy it with plenty of cilantro on top for weeknight dinners and cozy nights at home.
Ingredients needed (with substitutions)
Olive oil – Or use vegetable broth if you want to saute the ginger and garlic without oil.Garlic and ginger – Freshly grated ginger and pressed garlic will always taste best. For a quick and easy alternative, use jarred chopped garlic and a tube of ginger.TurmericCuminCorianderCayenne pepper – Just a pinch for a little heat.SaltWaterDried lentils – I used brown lentils but black, green, or red lentils will all work. Red lentils cook the fastest while brown, black, and green take slightly longer.Crushed tomatoes – The subtle sweetness and acidity in canned tomatoes help balance the other layers of flavors.Coconut milk – A whole can of coconut milk mellows out the strong flavors and spice. Plus, the finishing creamy texture is divine.Lemon juice – Squeeze the lemons yourself for the brightest flavor.Cilantro
How to make lentil curry
Find the complete recipe with measurements in the recipe card below. Saute the garlic and ginger in a large pot with oil over medium heat. Cook until fragrant. Next, stir in all of the spices and keep them moving to prevent them from burning. Now you can add the water to the pot, scraping any stuck brown bits on the bottom. Stir in the lentils and crushed tomatoes. Bring the mixture up to a boil, then lower the heat to a simmer. Leave the curry to simmer until the lentils are cooked through. To finish, stir in the coconut milk and lemon juice. Add salt to taste, then stir in the cilantro. Serve with rice and naan and enjoy!
Instant Pot instructions
Turn on Saute mode on the Instant Pot. Saute the garlic and ginger in the oiled pot, then stir in the spices. Pour the water, lentils, crushed tomatoes, and coconut milk into the pot. Give everything a good stir and scrape up any brown bits stuck on the bottom. Secure the lid and cook on High Pressure for 15 minutes. Let the pressure come down for 10 minutes, then release and stir in the lemon juice. Season with more salt and cilantro if needed.
Tips and variations
To make this recipe as easy as possible – Use pre-diced garlic, a tube of ginger, ground spices, and substitute the brown lentils for red lentils.Lentil cooking times – Dried red lentils will take between 25 to 30 minutes to cook. Brown, green, and black lentils will take 30 to 40 minutes.For a smoother texture – Quickly puree the curry with an immersion blender while it’s still in the pot.Serving suggestions – Serve the curry in bowls with basmati rice, brown rice, coconut rice, cauliflower rice, or quinoa. Scooping it up with pieces of vegan naan bread really takes it up a notch!
Frequently asked questions
Want more vegan curry recipes?
Thai Red CurryRoasted Eggplant Curry with ChickpeasButternut Squash CurryVegan Thai Green Curry
