Hearty & Healthy: The Ultimate Vegan Red Lentil Curry Recipe
Discover the delightful world of vegan comfort food with this incredibly flavorful Red Lentil Curry. This vibrant dish masterfully blends the earthy goodness of red lentils with aromatic garlic, sweet onion, rich tomato sauce, and a symphony of warm, exotic spices. Finished with a luscious swirl of coconut cream and a garnish of fresh parsley, it’s a meal that promises both health and pure satisfaction. Perfect for a cozy weeknight dinner or a nourishing meal prep option, this curry gets even better as leftovers, allowing the flavors to deepen overnight.
For those of you who adore hearty, flavorful lentil dishes, this Red Lentil Curry is about to become your new favorite. Many of you have enjoyed my highly-rated Moroccan Carrot Red Lentil Soup and my classic Moroccan Red Lentil Soup. Those recipes consistently receive rave reviews for their incredible depth of flavor and warming qualities, and for good reason!
Building on that love for lentils, this vegan red lentil curry offers a similar comforting and filling experience, but with a unique, rich spice profile that sets it apart. It’s an ideal choice for anyone seeking a wholesome, plant-based meal that doesn’t compromise on taste. I often find myself rotating through my favorite lentil recipes, including Moroccan Red Lentil Soup, Lebanese Lentil Soup, Mediterranean Lentil Salad, Slow Cooker Lentil Soup, and now, this sensational Red Lentil Curry. Each offers a distinct culinary journey, and this curry is truly a flavor explosion you won’t want to miss.
Why You’ll Love This Red Lentil Curry
There’s so much to love about this recipe beyond its incredible taste. Here are just a few reasons why this red lentil curry will become a staple in your kitchen:
- Rich & Aromatic Flavors: A carefully selected blend of curry powder, garam masala, and a touch of cayenne creates a complex, warming, and slightly spicy flavor profile that tantalizes the taste buds.
- Wholesome & Nutrient-Packed: Red lentils are a fantastic source of plant-based protein, fiber, and essential minerals. Combined with fresh vegetables and healthful spices, this curry is a nutritional powerhouse.
- Naturally Vegan & Gluten-Free: This recipe is entirely plant-based, making it suitable for vegan diets, and naturally gluten-free (just ensure your broth is GF-certified).
- Creamy & Satisfying Texture: The red lentils break down beautifully during cooking, creating a wonderfully thick and creamy base, enhanced by the luxurious coconut cream.
- Easy to Make: With straightforward steps and readily available ingredients, this curry comes together in under an hour, making it perfect for busy weeknights.
- Budget-Friendly: Lentils are an economical ingredient, making this a healthy and delicious meal that won’t break the bank.
- Excellent for Meal Prep: Like many lentil dishes, this curry tastes even better the next day, making it an ideal candidate for meal prepping.
The Magic of Red Lentils
Red lentils are a superstar ingredient in the world of plant-based cooking. Unlike their green or brown counterparts, red lentils cook relatively quickly and tend to break down, creating a naturally creamy and thick texture that is perfect for soups, stews, and, of course, curries. They don’t require pre-soaking, which significantly cuts down on prep time. Beyond their culinary convenience, red lentils are nutritional powerhouses. They are packed with protein, making them an excellent meat alternative, and are incredibly rich in dietary fiber, which aids digestion and promotes satiety. They also provide essential minerals like iron and folate, contributing to overall health and well-being. Their mild, slightly sweet flavor makes them a versatile base that readily absorbs the bold spices of this curry, ensuring every spoonful is bursting with taste.
Essential Recipe Ingredients & Substitutions
This vegan red lentil curry relies on a few simple yet powerful ingredients to deliver its exceptional flavor. Here’s a closer look at what you’ll need and some tips for variations. For precise measurements, please refer to the detailed recipe card below.
- Red Lentils: The star of our show! It’s crucial to pick over your red lentils to remove any small stones or debris and then rinse them thoroughly under cold water until the water runs clear. This step helps to remove excess starch and ensures a cleaner flavor. Red lentils are specifically chosen for this recipe because they cook quickly and break down into a creamy consistency, which is ideal for a rich curry. While other lentil types can be used, their cooking times and final texture will vary significantly.
- Aromatics (Garlic, Onion, Ginger): These three ingredients form the foundational flavor base of almost any good curry. Freshly minced garlic and ginger are highly recommended for their vibrant, pungent notes. If fresh ginger isn’t available, you can substitute with a smaller amount of ground ginger (start with 1/2 teaspoon and adjust to taste). The sweet onion, sautéed until slightly caramelized, adds a depth of sweetness and umami that enhances the overall flavor.
- Tomatoes: We use tomato sauce or crushed tomatoes to provide a tangy, robust base for the curry. These options blend seamlessly into the sauce, creating a smooth texture. If you only have diced tomatoes on hand, they can also work; just be aware that the final texture might be slightly chunkier. Feel free to lightly mash some of the diced tomatoes as the curry simmers if you prefer a smoother finish.
- Spices: The heart of this curry’s incredible flavor lies in its spice blend.
- Curry Powder: This is a blend of many spices and provides a warm, earthy, and slightly pungent flavor that is quintessential to curry dishes.
- Garam Masala: An aromatic Indian spice blend, garam masala adds a wonderfully fragrant and complex warmth, often with hints of cinnamon, cardamom, and cloves. It elevates the curry’s overall aroma and depth.
- Cayenne Pepper: For a gentle kick of heat. You can adjust the amount of cayenne pepper to suit your personal spice preference – add more for a fiery curry, or omit it entirely for a milder version.
- Optional: For even more depth, consider adding a pinch of turmeric for color and a touch of cumin for earthiness.
- Broth: Vegetable broth is used as the liquid base for cooking the lentils and creating the sauce. Using vegetable broth adds another layer of flavor compared to plain water, making the curry more savory and rich. If you don’t have vegetable broth, chicken broth can be used for a non-vegan version, or water with a good quality bouillon cube.
- Coconut Cream: This is what gives our curry its luxurious, silky texture and creamy mouthfeel, while also keeping the dish completely vegan. Coconut cream is thicker and richer than regular coconut milk, found in the same aisle, typically in a can. If you can’t find coconut cream, you can use the thick cream from the top of a can of full-fat coconut milk (refrigerate the can overnight to help it separate). For a non-vegan alternative, heavy cream or a dairy-free creamer could be used, but the coconut flavor beautifully complements the spices.
- Garnish (Fresh Parsley): A sprinkle of fresh chopped parsley at the end adds a bright, fresh contrast to the rich flavors of the curry and enhances its visual appeal. Fresh cilantro is also an excellent alternative or addition.
Simple Steps to Your Perfect Red Lentil Curry
Making this flavorful red lentil curry is surprisingly simple and requires minimal effort. Follow these easy steps to create a hearty and comforting meal:
Step 1: Sauté Your Aromatics: Begin by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the diced onion and sauté gently for about 7 minutes, or until the onion softens and becomes beautifully translucent and slightly caramelized. This caramelization adds a crucial layer of sweetness and depth to the curry. Next, stir in the minced garlic and fresh ginger, cooking for just 30 seconds until they become wonderfully fragrant. Be careful not to burn the garlic.
Step 2: Build the Flavor Base: Add the tomato sauce (or crushed tomatoes), brown sugar, curry powder, garam masala, and cayenne pepper to the pot. Stir everything together thoroughly, allowing the spices to toast lightly in the hot pan with the tomatoes for about a minute. This step is essential for blooming the spices, which intensifies their flavor and aroma.
Step 3: Add Lentils & Broth: Introduce the rinsed red lentils and the vegetable broth to the pot. Give it a good stir to ensure all ingredients are well combined and the lentils are submerged in the liquid.
Step 4: Simmer to Perfection: Cover the pot with a lid and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and let it cook for approximately 20 minutes. Be sure to stir the curry at the 10-minute mark to prevent the lentils from sticking to the bottom of the pot and ensure even cooking. The lentils should become tender and start to break down, thickening the curry.
Step 5: Finish & Serve: Remove the pot from the heat. Stir in the rich coconut cream until it is fully incorporated, making the curry even creamier and more luxurious. Taste and season with salt and pepper as needed. Ladle the warm red lentil curry into bowls, garnish generously with fresh chopped parsley (or cilantro), and serve immediately. Enjoy this healthy, comforting, and deeply satisfying vegan meal!
Customization & Serving Suggestions
This Red Lentil Curry is incredibly versatile and can be customized to your liking. Feel free to:
- Add More Vegetables: Stir in a handful of fresh spinach or kale during the last 5 minutes of simmering for extra greens. Diced bell peppers, carrots, or sweet potatoes can also be added along with the onions for more bulk and nutrients.
- Boost Protein: While lentils are protein-rich, you can add cooked chickpeas or cubes of firm tofu (pressed and pan-fried) for an even heartier meal. For non-vegan options, cooked chicken or shrimp would also be delicious.
- Adjust Spice Level: If you love heat, increase the cayenne pepper or add a fresh chopped green chili along with the garlic and ginger. For a milder curry, reduce or omit the cayenne.
- Vary the Herbs: Fresh cilantro is a wonderful alternative or addition to parsley for garnishing, offering a slightly different aromatic profile.
This Red Lentil Curry is a complete meal on its own, but it truly shines when served with complementary sides:
- Basmati Rice or Brown Rice: The classic pairing, perfect for soaking up all that delicious sauce.
- Quinoa: A protein-packed alternative to rice for an even more nutritious meal.
- Naan Bread or Roti: For scooping up the curry – absolutely essential for many!
- Crusty Bread: A simple yet satisfying option.
- Fresh Lime Wedges: A squeeze of fresh lime juice just before serving brightens all the flavors.
- Yogurt or Raita: A dollop of plain vegan yogurt (or dairy yogurt for non-vegans) or a cooling cucumber raita can provide a lovely contrast to the warm spices.
Storage & Meal Prep Tips
One of the best things about this Red Lentil Curry is how well it stores, making it an excellent choice for meal prepping throughout the week.
- Refrigeration: This curry can be stored in an airtight container in the refrigerator for up to 5-7 days. The flavors often deepen and meld beautifully overnight, making leftovers particularly delicious. When reheating, you might find the curry has thickened quite a bit. Simply add a splash more vegetable broth or coconut milk to achieve your desired consistency.
- Freezing: Cooked lentils generally freeze very well for up to 6 months. However, the coconut cream in this recipe can sometimes alter its texture after freezing and thawing, potentially becoming a bit grainy. To avoid this, if you plan to freeze a portion of the curry, I highly recommend making a larger batch and only stirring the coconut cream into the portion you plan to eat fresh or refrigerate for immediate consumption. For the portion you intend to freeze, omit the coconut cream. When you’re ready to eat the frozen curry, thaw it, reheat it, and then stir in fresh coconut cream before serving. This ensures the best possible creamy texture.
Red Lentil Curry: Your Questions Answered
Red lentils are known for cooking quickly, typically within 15-20 minutes, and naturally break down to create a creamy texture. To prevent them from becoming overly mushy if you prefer a bit more bite, pay close attention to the cooking time and adjust heat as needed. It’s also a good idea to thoroughly rinse the lentils before cooking to remove excess starch and any debris. This also helps prevent them from becoming too gluey.
There are several ways to adjust the consistency of your curry. To make it thicker, you can simmer it uncovered for a bit longer, allowing more liquid to evaporate. Another trick is to mash some of the cooked lentils directly in the pot with the back of a spoon or a potato masher, which releases more starch. Adding extra coconut cream or a slurry of cornstarch and water (mixed before adding) can also thicken it. For a thinner curry, simply stir in more vegetable broth or water until it reaches your desired consistency.
While you can substitute other lentil varieties, be aware that the texture and cooking time will differ. Green or brown lentils, for example, take longer to cook (typically 30-40 minutes) and tend to hold their shape better, resulting in a less creamy curry. Black lentils (Beluga lentils) also hold their shape well. For the signature creamy texture of this particular curry, I highly recommend sticking with red lentils.
To increase the heat, simply add more cayenne pepper or a finely chopped fresh green chili (like a serrano or jalapeño) when you sauté the garlic and ginger. You could also add a pinch of red pepper flakes during the simmering process. For a milder curry, reduce the amount of cayenne pepper or omit it entirely. You can also add a spoonful of vegan yogurt or coconut milk at the end to temper the heat.
This Red Lentil Curry is more than just a recipe; it’s an invitation to explore the delicious and healthful possibilities of plant-based cooking. Its warming spices and creamy texture make it a truly comforting dish, while its nutritional profile ensures you’re fueling your body with goodness. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this curry is sure to become a cherished addition to your recipe collection. Don’t forget to share your creations with us!
More Delicious Curry Recipes to Explore
If you’ve fallen in love with the vibrant flavors of this red lentil curry, you’re in for a treat! The world of curry is vast and wonderfully diverse, offering a range of tastes and textures to explore. From comforting chicken dishes to quick and easy seafood options, and even more plant-based delights, there’s a curry for every palate and occasion. Expand your culinary horizons with these other fantastic curry recipes:
Chicken
Slow Cooker Chicken Curry
Seafood
Easy Shrimp Curry
Vegetarian
Sweet Potato Lentil Curry
Seafood
Coconut Fish Curry
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on
Facebook,
Instagram, or
Pinterest for the latest.
Red Lentil Curry
Saved
Pin
Ingredients
- 2 tablespoons olive oil
- 1/2 of a sweet onion, diced
- 3 garlic cloves, minced
- 1/2 Inch ginger knob, peeled and minced
- 1 1/4 cup tomato sauce or crushed tomatoes
- 2 tablespoons brown sugar
- 1 tablespoons curry powder
- 1 1/2 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1 cup red lentils, rinsed and picked through
- 32 ounces vegetable broth
- 1/2 cup coconut cream
- Salt and pepper to taste
- Chopped parsley, for garnish
Instructions
-
Heat the oil in a large pan over medium heat.
-
Add the onion and saute until soft and slightly caramelized, round 7 minutes.
-
Add the garlic clove and ginger and saute for 30 seconds or until fragrant.
-
Add the tomato, brown sugar, curry powder, garam masala and cayenne pepper and stir to incorporate.
-
Add the lentils and the vegetable broth and stir.
-
Cover with a lid and bring to a gentle simmer. Reduce the heat down to low and cook for 20 minutes stirring at the 10 minute mark.
-
Remove from heat and stir in the coconut cream. Season with salt and pepper. Garnish with fresh parsley and serve.
Notes
- You can store these in the fridge for up to 5 days. When you want to reheat them you might need to add more broth or coconut milk to thin it out a bit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.