Creamy Red Lentil Curry Recipe (Easy One-Pot Vegan Dinner)

Looking for a comforting dinner that’s full of flavor, easy to prepare, and made with wholesome ingredients? This creamy red lentil curry is a delicious addition to your weeknight meal rotation. Made with tender red lentils, rich coconut milk, crushed tomatoes, fresh ginger, garlic, and warming spices, it delivers a satisfying blend of creaminess, gentle heat, and aromatic flavor in every spoonful.

This Indian-inspired vegan lentil curry comes together in one pot in about 45 minutes, making it a practical option for busy evenings and meal prep. Almond butter adds extra richness, while a squeeze of fresh lemon juice and chopped cilantro brighten the finished dish.

Serve it over fluffy basmati rice or alongside warm naan for a hearty plant-based dinner the whole family can enjoy.

Why You’ll Love This Red Lentil Curry

Creamy and comforting: Coconut milk and almond butter create a velvety sauce that coats the lentils beautifully without needing dairy cream.

Packed with flavor: Garlic, ginger, turmeric, cumin, coriander, garam masala, and chili create layers of warmth and aroma.

Simple one-pot cooking: The lentils simmer directly in the tomato and vegetable broth mixture, keeping preparation straightforward and cleanup easy.

Plant-based and satisfying: Red lentils provide plant protein and fiber, making this curry a filling meat-free meal.

Great for meal prep: The flavors continue to develop as the curry rests, and leftovers can be refrigerated or frozen for another meal.

Lentil Curry Recipe

Guiseppe

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Calories

420

Cuisine

Indian

Category

Main Dish, Vegan Dinner

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!

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

Directions

1. In a large skillet or pot, heat coconut oil over medium heat. Add garlic, ginger, turmeric, and pepper. Sauté until fragrant, about 2 minutes.
2. Stir in cumin, coriander, garam masala, curry powder, and chili powder. Toast for 1 minute to release their aroma.
3. 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.
4. Stir in coconut milk, almond butter, salt, and pepper. Simmer uncovered for 5–10 minutes until thick and creamy.
5. Turn off the heat and add lemon juice and cilantro. Serve warm with steamed rice or naan bread.