Easy Vegan Lentil Curry Recipe

I just made a Vegan Red Lentil Curry that’s so creamy and punchy it makes every other weeknight meal feel like an apology.

I’m obsessed with this Vegan Lentil Curry because it hits that bowl-sized craving without being fussy. I love how simple stuff turns into something wildly satisfying.

Creamy Coconut Red Lentil Curry is exactly what it sounds like: rich, saucy, and totally addictive. But it keeps it real, not fancy.

I crave the thick texture of red lentils and the silky finish of light coconut milk. Serve with rice and naan and I’m happy to demolish a whole pot.

Messy spoon, fragrant steam, stained shirt. Real food you actually want to eat.

No pretension, just pure crave every single dang time.

Ingredients

• Warmth and subtle richness.
• Sweet base, makes it cozy.
• Punchy aroma, savory depth.
• Bright zip, wakes the curry.
• Tiny bites, little sweetness.
• Umami boost, thickens the sauce.
• Tangy body and juiciness.
• Protein and creamy texture.
• Comforting liquid, layers flavor.
• Basically, makes it silky, mellow.
• Warm spices, curry vibes.
• Earthy warmth, subtle nuttiness.
• Citrusy, floral undertone.
• Colorful and gentle earthiness.
• Adds heat if you want.
• Background herb, quiet aroma.
• It’s what ties it together.
• Little bite, more depth.
• Sweetens and tames acidity.
• Brightens, cuts through richness.
• Fresh color and greens boost.
• Herbal finish, fresh pop.

Ingredient Quantities

• 1 tbsp vegetable oil (or coconut oil)
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium carrots, diced
• 1 tbsp tomato paste
• 1 can (14 oz) diced tomatoes
• 1 cup red lentils, rinsed
• 3 cups vegetable broth
• 1/2 cup light coconut milk (optional but makes it creamy)
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne or chili powder (optional, to taste)
• 1 bay leaf
• 1 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tsp maple syrup or sugar (balances the tomatoes)
• 1 tbsp lemon juice or lime juice
• 2 cups fresh spinach or chopped kale (optional)
• Handful fresh cilantro, chopped for garnish

How to Make this

1. Heat 1 tbsp vegetable or coconut oil in a large pot over medium heat until shimmering, then add the finely chopped onion and a pinch of salt; cook, stirring often, until soft and starting to brown, about 6 to 8 minutes.

2. Add the minced garlic and grated ginger, stir for 30 seconds until fragrant, then add the diced carrots and cook another 3 minutes so they start to soften.

3. Stir in 1 tbsp tomato paste and all the spices: 2 tbsp curry powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne or chili powder if you want heat; let the spices toast for about 1 minute to bring out the flavor but don’t let them burn.

4. Pour in the can of diced tomatoes (with juices) and the rinsed 1 cup red lentils; mix well so the lentils and tomato paste are evenly coated with spices.

5. Add 3 cups vegetable broth and 1 bay leaf, bring to a boil, then reduce heat to a gentle simmer; partially cover and cook for 18 to 22 minutes, stirring occasionally so lentils don’t stick, until lentils and carrots are tender.

6. Once the lentils are soft, stir in 1/2 cup light coconut milk if using, 1 tsp maple syrup or sugar, 1 tsp salt (adjust later), 1/4 tsp black pepper, and 1 tbsp lemon or lime juice; simmer 2 to 3 more minutes so flavors marry.

7. If you want it creamier, mash a few spoonfuls of the curry against the pot with the back of a spoon and stir back in, or use an immersion blender for a few pulses; don’t overblend, leave some texture.

8. Fold in 2 cups fresh spinach or chopped kale until wilted, taste and adjust seasoning with more salt, lemon juice, or cayenne if needed.

9. Remove and discard the bay leaf, turn off heat and let rest 5 minutes so it thickens slightly; the curry will thicken as it cools so keep that in mind.

10. Serve hot over rice with naan, garnish with a handful of chopped cilantro; leftovers keep well in the fridge for 4 days and the flavors actually improve next day, reheat gently adding a splash of broth if too thick.

Equipment Needed

1. Large heavy-bottomed pot with lid (for sautéing and simmering)
2. Chef’s knife and cutting board (for onions, carrots, ginger, garlic)
3. Measuring cups and measuring spoons (for lentils, broth, spices, coconut milk)
4. Wooden spoon or heatproof spatula (for stirring so nothing sticks)
5. Can opener (for the diced tomatoes)
6. Fine-mesh sieve or small colander (to rinse the red lentils)
7. Immersion blender or potato masher (optional, for a creamier texture)
8. Ladle and bowls for serving, plus a small bowl and spoon for tasting and adjusting seasoning

FAQ

Easy Vegan Lentil Curry Recipe Substitutions and Variations

• 1 tbsp vegetable oil: swap with olive oil, avocado oil, or melted ghee for richer flavor. If you want a coconut note use coconut oil, but watch the heat it smokes sooner.
• 1 cup red lentils: you can use brown or green lentils instead, but they take longer to soften so simmer 10 to 15 minutes more and maybe add a splash more broth.
• 1/2 cup light coconut milk: substitute with regular coconut milk for extra creaminess, or use canned silken tofu blended with a little water for a dairy free creamy option.
• 2 cups fresh spinach or kale: swap spinach with frozen spinach (thaw and squeeze out excess water) or chopped collard greens; if using kale or collards, cook a bit longer so they get tender.

Pro Tips

1) Bloom the spices in oil until fragrant before adding tomatoes. It only takes 30–60 seconds but it wakes up the curry and makes it deeper. Don’t let them burn though, stir constantly.

2) Rinse lentils well and check for any stones, then keep an eye on liquid levels during simmering. Red lentils absorb fast so add extra broth or water in small splashes if it gets too tight.

3) For a creamier mouthfeel, mash a portion of the cooked lentils against the pot or pulse briefly with an immersion blender. If you overblend it’ll turn gluey, so stop while there’s still texture.

4) Brighten at the end with the lemon or lime and a little maple syrup. Acid and a hint of sweetness balance the tomato and spice better than more salt. Add acid last, taste, then adjust salt.

5) If using spinach or kale, stir it in off heat or at the very end so it just wilts. Overcooking greens makes them limp and dulls the color. Also leftovers get better after a day, so don’t be afraid to make extra.