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Vegan Red Lentil Curry

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This Vegan Red Lentil Curry is a hearty, one-pot meal packed with flavor and comfort. Infused with warming spices, creamy coconut milk, and brightened with lime, it’s perfect for weeknight dinners or meal prep. Naturally gluten-free, dairy-free, and protein-rich.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

  • 2 tablespoons coconut oil
  • 1 red onion (or yellow), diced
  • 3 garlic cloves, minced
  • 1/2 tablespoon minced ginger
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cumin
  • 1 teaspoon curry powder
  • 2 tablespoons garam masala
  • 1 tablespoon red curry paste
  • 1 cup dry red lentils, rinsed
  • 2 cups filtered water
  • 14 ounces (400g) fresh diced tomatoes, blended for smoothness (or canned, undrained)
  • 13.5 ounces (383g) canned coconut milk
  • 1 small lime, juiced
  • Optional garnishes: red pepper flakes, chopped parsley

Instructions

  1. Heat coconut oil in a deep pot over medium-high heat. Add diced onion, garlic, and ginger. Reduce heat to medium and sauté for about 6 minutes, until onions are translucent and aromatic.
  2. Add sea salt, black pepper, cumin, curry powder, and garam masala. Stir to combine.
  3. Add red curry paste and cook for 3–4 minutes to bring out the flavor of the spices. Add a splash of water if needed to prevent sticking.
  4. Stir in red lentils. Season again lightly with salt and pepper.
  5. Add blended tomatoes, filtered water, and coconut milk. Stir thoroughly to combine.
  6. Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered (or partially covered) for 35 minutes, stirring occasionally to prevent sticking. Check lentils for doneness around the 20-minute mark.
  7. Once lentils are tender and the curry is thickened, remove from heat and squeeze in the juice of 1 small lime. Stir to combine.
  8. Garnish with red pepper flakes and chopped parsley if desired. Serve warm.

Notes

  • Storage: Store in an airtight container in the fridge for up to 1 week. Reheat on the stovetop or in the microwave.
  • Freezing: Freeze for up to 1 month in an airtight container. Thaw overnight in the fridge before reheating.
  • To add heat: Add ¼ tsp crushed red pepper flakes, a dash of harissa or chili paste, or a few drops of scotch bonnet pepper sauce before simmering.
  • For smoother texture, blend tomatoes before adding.
  • Author: AVA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 316
  • Sugar: 4g
  • Sodium: 407mg
  • Fat: 19g
  • Saturated Fat: 16g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 12g
  • Protein: 11g
  • Cholesterol: 0mg

Find it online: https://avascooking.com/vegan-red-lentil-curry/