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coconut lentil curry creamy lentil curry dal-inspired curry easy vegan dinner healthy Indian curry Indian lentil recipe one-pot vegan curry plant-based curry red lentil curry red lentil recipes vegan lentil curry

Creamy One-Pot Red Lentil Curry (Vegan, Indian-Inspired)

Name: Lentil Curry Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup red lentils (rinsed and picked over); 1 tablespoon coconut oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 small Serrano or jalapeño pepper, minced (adjust to spice preference); 1 teaspoon fresh turmeric, grated (or 1 tsp ground turmeric); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garam masala; ½ teaspoon chili powder (or Indian red chili powder); ½ teaspoon curry powder; Salt and black pepper to taste; 2 cups vegetable broth; 1 can (14 oz) crushed tomatoes; 1 can (14 oz) full-fat coconut milk; 3 tablespoons almond butter (or cashew butter); Juice of ½ lemon; ¼ cup fresh cilantro, chopped

Looking for a healthy yet indulgent vegan curry that’s simple enough for weeknights but tastes like a restaurant dish? This Red Lentil Curry is the answer! Made with red lentils, coconut milk, fresh aromatics, and bold Indian spices, it’s creamy, comforting, and loaded with plant-based protein.

Whether you’re a seasoned cook or a curry beginner, this easy one-pot lentil curry will quickly become a family favorite. It’s gluten-free, dairy-free, and packed with flavor — perfect for cozy dinners or meal prep lunches throughout the week.

Why You’ll Love This Recipe

One-Pot Wonder: Less cleanup, more flavor!
Rich and Creamy: Coconut milk and almond butter create a velvety sauce.
Protein-Packed: Red lentils make it hearty and satisfying.
Wholesome Comfort Food: Indulgent taste with nourishing ingredients.
Ready in 45 Minutes: Ideal for busy weeknights!

Lentil Curry Recipe

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

Prep Time

10 minutes

Cook Time

35 minutes

Calories

420

This creamy one-pot Red Lentil Curry is a hearty, vegan-friendly Indian-inspired meal bursting with rich coconut milk, warm spices, and nourishing lentils. Ready in just 45 minutes for an easy, flavorful weeknight dinner!

Author:

Guiseppe

Ingredients

1 cup red lentils (rinsed and picked over)
1 tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small Serrano or jalapeño pepper, minced (adjust to spice preference)
1 teaspoon fresh turmeric, grated (or 1 tsp ground turmeric)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon chili powder (or Indian red chili powder)
½ teaspoon curry powder
Salt and black pepper to taste
2 cups vegetable broth
1 can (14 oz) crushed tomatoes
1 can (14 oz) full-fat coconut milk
3 tablespoons almond butter (or cashew butter)
Juice of ½ lemon
¼ cup fresh cilantro, chopped

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Directions

In a large skillet or pot, heat coconut oil over medium heat. Add garlic, ginger, turmeric, and pepper. Sauté until fragrant, about 2 minutes.
Stir in cumin, coriander, garam masala, curry powder, and chili powder. Toast for 1 minute to release their aroma.
Pour in vegetable broth and crushed tomatoes. Add rinsed lentils and stir well. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are soft.
Stir in coconut milk, almond butter, salt, and pepper. Simmer uncovered for 5–10 minutes until thick and creamy.
Turn off the heat and add lemon juice and cilantro. Serve warm with steamed rice or naan bread.

Recipe Note

Serving Suggestions

Serve with basmati or jasmine rice for a complete meal.
Pair with warm naan or roti for dipping.
Add a dollop of vegan yogurt or a sprinkle of toasted cashews on top for extra texture.

Chef Tips

For extra creaminess: Blend half of the curry using an immersion blender before serving.
To reduce spice: Remove the seeds from the chili or use only half.
Nut-free version: Swap almond butter for tahini or sunflower seed butter.
Batch cooking: This curry freezes beautifully for up to 3 months.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 5 days.
Freeze: Portion into freezer-safe containers and freeze for up to 3 months.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or water if needed.

Nutrition

Serving Size: 1 serving
per serving: Calories; 420

Amount/Serving % Daily Value

Carbs: 46 grams; 17%
Fat: 18 grams; 23%
Protein: 16 grams; 32%

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Creamy One-Pot Red Lentil Curry (Vegan, Indian-Inspired)

Why You’ll Love This Recipe

Lentil Curry Recipe

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