Vegan Red Lentil Curry

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This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s creamy and indulgent but made with wholesome vegan ingredients!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins

When you hear lentils, you probably don’t think of decadence. You probably think of healthy, nourishing, and if we’re being honest, maybe even boring. But, I’m here to change your perception of lentils with this ultra creamy, ultra indulgent Vegan Red Lentil Curry that comes together in a snap.

This recipe has been a fan favorite for the last 2 years, so I figured it was time to update the blog post and give it a video too!

overhead shot of red lentil curry with naan and rice on the side

Here’s why you’ll love this Vegan Red Lentil Curry

Weeknight ready: It’s ready in 35-45 minutes so you can easily make it for a weeknight dinner.

Creamy and dreamy: This curry is extremely creamy and indulgent. You can thank the full-fat coconut milk and the creamy almond butter for that.

Flavorful beyond belief: It’s packed with flavor thanks to the fresh garlic, ginger, and chili peppers, along with a generous dose of Indian spices.

Nourishing: This red lentil curry might be dangerously delicious and indulgent, but it’s also quite nourishing. The garlic, ginger, and turmeric boast tons of antioxidant and anti-inflammatory properties, while the lentils make this a hearty, protein-packed meal. Plus, you’ll stay full for hours due to the high content of healthy fat from coconut milk and almond butter.

overhead shot of required ingredients for curry

Ingredient Rundown

Aromatics. This curry starts with fresh ginger, garlic, and green chili peppers to provide lots of those classic Indian flavors. My mom starts most Indian dishes with these ingredients (sometimes, onions too), so you can’t go wrong with this trio!

Turmeric. Most Indian lentil curry recipes contain turmeric. And why not? It’s a nutritional superstar with anti-inflammatory and anti-bacterial properties. The main active in turmeric—curcumin—not only blocks damage-causing free radicals in the body but also stimulates the body’s own antioxidant mechanisms.

I love using fresh turmeric in this recipe. It’s earthy and peppery, slightly bitter yet slightly sweet. It looks like ginger but its interior flesh is bright orange. You can find fresh turmeric at Indian and Asian grocery stores, health food stores, and the produce department of stores like Whole Foods and Sprouts.

That said, it’s totally fine to use ground turmeric in this recipe! I’ve made it both ways, and it’s always delicious.

Ground Indian Spices. While I love adding some whole spices to my Indian recipes, I wanted to keep this recipe weeknight friendly and very accessible. You’ll add the spices after sautéing the aromatics, and they need just 30 to 60 seconds to toast.

Red Lentils. The main ingredient in this recipe are red lentils, no surprise! You can use regular red lentils, or red split lentils. The split variety is more commonly available in South Asian grocery stores, and sold as masoor dal. The split lentils cook a bit quicker than the whole variety because their skins have been removed, but there isn’t a huge difference in cook time.

Crushed Tomatoes. I prefer to use crushed canned tomatoes (instead of diced tomatoes or fresh tomatoes) because I love their thick, saucy texture in a creamy curry.

Coconut Milk. I use full-fat canned coconut milk in this recipe, and I must say it’s an essential ingredient. The creaminess and high-fat content not only makes this curry extremely luxurious, but they are also necessary to balance the spice and tanginess in this curry.

If you taste the curry before adding the coconut milk, you’ll notice it is quite acidic (from the tomatoes) and very spicy, almost too spicy to eat. But after the coconut milk cooks down for a few minutes, it transforms into a totally different dish.

Almond Butter. This is my secret ingredient! Almond butter is definitely not traditional in Indian curries, but many North Indian curries do rely on blended cashews to bring creaminess…so it’s not that different, right? The almond butter brings another level of richness to this curry, in addition to a subtly sweet nuttiness that is just lovely.

Lemon Juice and Cilantro. My mom finishes many of her Indian dishes with these ingredients—the lemon juice adds a pop of freshness and livens the flavors, as well as helps balance the spices, while the cilantro adds flavor—so I usually finish my curries this way too.

red lentil curry with naan bread, cilantro, and rice on blue table

How to make this Vegan Red Lentil Curry

First, gather your ingredients.

flatlay of curry ingredients

Dice up your ginger, garlic, chili peppers, and turmeric (if using fresh).

diced garlic, ginger, peppers, and turmeric on a cutting board

Sauté the ginger, garlic, chili peppers, and turmeric (if using fresh) in hot oil for about 2 minutes, until fragrant.

ginger, garlic, turmeric and chili peppers being sauteed in paan

Then, add the ground spices and cook for 30-60 seconds, stirring frequently to prevent burning.

ground spices being sauteed in pan

Deglaze with the vegetable broth, then add in the red lentils and crushed tomatoes.

vegetable broth, red lentils, and crushed tomatoes being added to pan

Simmer, covered, for 20 to 25 minutes, or until the lentils are cooked through.

red lentil curry simmering in saute pan

Stir in the coconut milk and almond butter.

coconut milk and almond butter added to pan



















Continue cooking, uncovered, for 5 to 8 minutes, until the curry has thickened.

coconut milk and almond butter being added to red lentil curry

Finally, stir in the lemon juice and cilantro, and season to taste.

lemon juice and cilantro being added to red lentil curry

Tips for Making this Vegan Red Lentil Curry

Don’t skimp on the garlic and ginger and spices. This is what infuses the dish with tons of flavor!

If you can’t tolerate spicy food whatsoever, you can omit the chili peppers. If you can handle a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (keep the seeds; jalapeño peppers are less spicy than Serranos). If you can handle a moderate amount of heat, try one serrano pepper with the seeds intact. And if you really like things on the spicy side, use two Serrano peppers, with seeds intact. This is what I do :)

If you can’t find fresh turmeric, just substitute 1 teaspoon ground turmeric and add it with the other ground spices. The easiest way to mince fresh turmeric (and ginger) is by using a microplane or a small cheese grater.

If your can of coconut milk is not mixed well (i.e., the solid cream part is very distinct from the liquid part), you might want to first pour the milk into a large bowl and whisk to break up the clumps. That’ll make it easier to whisk the milk into the curry.

Make sure you use smooth almond butter, as it’ll be harder to incorporate crunchy almond butter into the curry and you might end up with chunks of almond butter.

The cook time will vary slightly depending on the type of pan you use and the variety of lentils. When I make this in a wide, shallow pan like this, the lentils get softened and cooked through more quickly (about 20-22 minutes) than when I use a soup pot or Dutch oven (closer to 30 minutes). Also, as mentioned earlier, red split lentils will cook a bit more quickly than standard red lentils.

hand dipping naan bread into red lentil curry

Vegan Red Lentil Curry Recipe Video

Frequently Asked Questions

Can I use another nut butter besides almond butter?

Cashew butter would be the next best option, as it’s equally creamy and neutral in taste. Peanut butter might overwhelm the other flavors in this dish, but if it’s the only option you have, I recommend starting off with a smaller amount (1 1/2 to 2 tablespoons, instead of 3) and taste as you go. That said, many users have made it with peanut butter and enjoyed it. And for a nut-free option, you can try tahini.

Can I freeze the leftovers?

I’ve probably only frozen this recipe once because it’s my partner’s favorite, so he usually eats it within a day or two. That said, it does freeze pretty well, and I’ve had many readers freeze it with good results.

Can I use water instead of vegetable broth?

Yes! Just add a tad more salt, as needed.

Can I add vegetables to this curry?

Many readers have added sweet potatoes when adding the lentils (I recommend grating them so they melt into the texture-it’s so good!), as well as mushrooms or greens like spinach when adding the coconut milk. You could add in quick-cooking vegetables when adding the coconut milk, or for extra protein, you can add in a can of chickpeas at this time.

Can I make Red Lentil Curry in the Instant Pot?

Yes! I have a recipe for how to make this recipe in the instant pot in my cookbook, The Vegan Instant Pot Cookbook. The cookbook has 90 more nutritious (and colorful!) recipes you can make easily with the magic of an instant pot pressure cooker. It’s currently rated at 4.7 stars with over 2000 reviews. Check it out!

close-up shot of red lentil curry with naan and rice in background

More Recipes You Might Like

In the mood for more curries? Check these out:

And if you’re looking for more lentil recipes, well, I have loads of those for you, too!

If you give this Vegan Red Lentil Curry recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

Vegan Red Lentil Curry

4.94 from 128 votes
This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s creamy and indulgent but made with wholesome vegan ingredients!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Course: Dinner
Cuisine: Indian
Keyword: curry, lentils, spicy
Serving size: 4


  • 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil
  • 4 cloves garlic, minced
  • 2 inch piece of fresh ginger, peeled and minced or grated
  • 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
  • 1-2 serrano peppers, diced (see recipe note below on spice level)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)
  • 2 teaspoons curry powder
  • 1 teaspoon garam masala
  • Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end)
  • Freshly cracked black pepper to taste
  • 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker)
  • 2 cups (480 mL) low-sodium vegetable broth
  • 1 14 ounce (400-425g) can crushed tomatoes
  • 1 13.5- ounce (400 mL) can full-fat coconut milk
  • 3 tablespoons unsweetened creamy almond butter
  • 1/2 a small lemon, juiced
  • 1/2 cup (~8g) fresh cilantro, roughly chopped
  • For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan


  • Rinse the lentils in cold water until the water runs clear.
  • Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
  • Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
  • Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
  • Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
  • Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
  • Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.


  • If you can't tolerate spicy food whatsoever, you can omit the chili peppers. If you can handle a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (with the seeds), and if you really like things on the spicy side, use two Serrano peppers (with seeds intact).

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257 comments on Vegan Red Lentil Curry

  1. This nourishing lentil dish looks so delicious! I just love lentils and curry flavors. I think I just found my new go-to recipe :)

    1. Nisha Vora

      Thank you for the lovely comment, Noelle! I think you’ll love it :) Enjoy your weekend!

      1. Ellis Hayes

        4 stars
        Very Flavorful and easy to prepare. I 💕 Love your style of cooking. This can’t be Vegan, it’s to GOOD.

        Note, when preparing a dish with several ingredients it would be help to advise which ingredients should be measured, combined and sat aside TOGETHER. It would make it a lot easier when you start preparing the dish.

    2. Ammi Russell

      5 stars
      I absolutely love this recipe!! I made it for the first time last night for my carnivorous family, and after complaining a bit about it not having meat, they all went back for seconds! I look forward to trying out variations with spinach and sweet potato in the future.

  2. Karen Coleman

    Yes, the recipe is here! So happy to see your email in my inbox this morning. I have red lentils and spices in the cabinet, now just need to get some coconut milk and see if I can find fresh turmeric. Thank you, Nisha!

    1. Nisha Vora

      Haha yay! Thanks Karen, so happy you are going to make this! Let me know how it goes!

  3. Victoria Previtt

    I’m so happy you put up the recipe. I have been drooling over it all week. Thanks for explaining how to make it less spicy, my kids prefer mild food so this is helpful.

    1. Nisha Vora

      Hey Victoria, so happy to hear you’ve been eyeing this recipe :) And as a former non-spicy-food-eating child, I totally get it!

      1. Ms Limbo

        5 stars
        Delicious! Made it tonight. I’m adding it to my meal rotation. Thank you, Nisha!

  4. Mara Sequera

    Can i make this with water instead of broth? I have all the other ingredients and want to make it soon!

    1. Nisha Vora

      Hey Mara! Yes, you can! Just make sure you taste for salt at the end :) Thanks!

  5. Lucy Staten

    I made this last night and it was out of this world! Dipped in flatbread was life changing. Thank you for this recipe!

  6. This curry looks so delicious 😋I love lentils and comfort meals!Would love to try it! 😊❤️

    1. Nisha Vora

      Thanks, Bianca! Yes, I know it – you are queen of comfort meals :)

  7. Anna

    I finally made this tonight and it was exceptional. Not quite as beautiful as your pictures, but I am sure every bit as delicious! A really quick and easy recipe with lots of flavor. I can’t wait to share with friends!

    1. Nisha Vora

      Hey Anna! So so happy you made this curry and even happier that you loved it! It is one of my favorite recipes, especially because it’s so easy!

  8. Roxanne

    I made this last night and it turned out amazing. Perfect blend of spices and flavor!

    1. Nisha Vora

      Oh hooray! Thank you for letting me know, Roxanne! This is one of my favorite recipes ever!

  9. Hi there!Can you make this recipe in an Instant Pot? It sounds delicious

    1. Nisha Vora

      Hi Navjit! Yes, you can definitely do this in the Instant Pot. I would cook it on the manual/pressure cook setting for 10 minutes and allow a natural pressure release. Hope that helps!

  10. Theresa

    Hi there! I am making this today and curious if the ginger needs to be minced as that is not specified. Thank you!

    1. Nisha Vora

      Hi Theresa, so sorry about that and that I couldn’t get to your question last night. Yes, minced is what I do with ginger. I’ve updated the recipe to reflect that, thanks for pointing that out.

  11. Andrea

    Hi guys,can i freeze the leftover? I want to double the amount and freeze some, thanks,Andrea

    1. Nisha Vora

      Hi Andrea! I have never tried freezing it, but generally curries freeze well and according to my research, you should be fine. If you freeze it, let me know how it goes!

    2. Nisha Vora

      Hi Andrea! I haven’t frozen this curry yet, but curries tend to freeze pretty well. If you try it out, let me know!

  12. Cherise

    Made this and it came out amazing! Thanks!

    1. Nisha Vora

      Hi Cherise,
      Thanks for the feedback! So happy it was amazing :)

  13. Elina

    This is going to be my go-to base curry recipe! Doubled the garlic, and added some powdered garlic as well, but otherwise kept all of the spices and ratios the same. To my soup, I also added a container of button mushrooms, spinach, sweet potato, and chickpeas, and it is HEAVENLY. So often, online recipes taste very bland and underseasoned. Not so for this bomb-tastic curry. You really created a keeper!!!

    1. Nisha Vora

      Hi Elina! Wow, thank you so much for the stellar feedback! I am so happy that you found it to be bomb-tastic haha. I love the addition of spinach and chickpeas, definitely trying that next time :) Thanks for leaving your feedback!

  14. Missy A

    I just made this, minus the Serrano peppers, I can’t do too much spice, its FANTASTIC!!! Thank you SOO much for the recipe!! I’ve tried so many online recipes and most times they suck or don’t turn out well at all. I’m SO happy that this is amazing!! It’ll likely become why go to curry …and SO EASY to make!! Thanks Nisha..xo

    1. Nisha Vora

      Hi there! What a wonderful comment! Thank you so much for the rave review :) This red lentil curry is a favorite on the blog and in my household, so it makes me happy to hear that it’s now a favorite for you too :) Even my boyfriend (who rarely cooks) will make this curry for himself because it’s so easy. Yay!

  15. Sherry Liptan

    Very good. My husband kept talking about how great it tasted, even brought a friend into the kitchen to look at it. I did leave out the chili’s and used powdered turmeric. I added a diced sweet potato while the lentils cooked and a couple handfuls of chopped spinach the last few minutes. Instead of the cilantro garnish, I made a cilantro chutney as a condiment, severed it with white basmati rice, along with a spoon of homemade fermented sauerkraut. This will become part of my regular meal rotation.Tonight I am going to make your pasta dish with cashew cream sauce.

    1. Nisha Vora

      Hi Sherry! Sorry for the late reply but YAY so happy to hear that both you and your husband enjoyed this curry. Love the addition of sweet potato – it reminds me of my Instant Pot Red Lentil Sweet Potato Soup (the sweetness of the sweet potatoes is perfect with the earthiness of the lentils). And that cilantro chutney sounds fabulous!

  16. Kassie Stephens

    I made this dish for a dinner party last night. I added peas, green beans and orange sweet potato. It came out perfectly and everyone asked for the recipe! Thank you for the fabulous recipe!

    1. Nisha Vora

      Hi Kassie, thanks for stopping by! So happy to hear that everyone enjoyed the recipe! Love that you added more veggies, I am going to try that myself next time :)

  17. Lil

    I was puzzled why you were putting in chilli powder and cayenne when they are essentially the same.A bit of research online explained that whereas chilli powder here in the UK is simply powdered chillis in the USA it has a mixture of spices. I never realised that before.

  18. Alcha

    Oh yes! This is what I needed. I love Indian food, but the real one, not westernized with weird stuff in it. I found your blog by accident and I am so glad I did! Love this recipe. :)

    1. Nisha Vora

      Yay, thank you for stopping by! I’m glad you love the recipe, Alcha!

  19. Cecilia

    Would it be okay to substitute the almond butter for peanut butter? Would it change the flavor?

    1. Nisha Vora

      Hi Cecilia, texture-wise, it would be the same! But peanut butter has a much stronger, more distinct taste, so it might taste a little peanutty. I would try using just 2 tablespoons of peanut butter instead of the 3 called for. Hope that helps!

  20. Sarah Hill

    This curry is amazing- I doubled it! I added sweet potatoes when I added the lentils, and mushrooms and a bag of spinach when I added the coconut milk (I did one can full fat and one lite)Used powdered turmeric and peanut butter because that’s what I had, left the seeds in the peppers, and forgot the cilantro. ITS THE BEST EVER!!! I’m glad to have found your blog, going to try some more recipes ! Thank you!

    1. Nisha Vora

      Hi Sarah! Oooh, sweet potatoes are such a brilliant addition! They must have added such a nice sweetness to go with the spiciness of the curry! And mushrooms/spinach too – love these veggie additions! I am so happy you enjoyed it and hope you’ll find something new to make soon!

  21. Russ

    Made this recipe tonight, so many levels of flavor, delicious! I added yellow onion and red bell pepper to the sauté and also added some kale and spinach at the end and the aromas in the house are amazing, thanks for sharing this recipe, I can’t wait to make it again!

    1. Nisha Vora

      Hey Russ, thank you for your comment! So happy you enjoyed this recipe. It’s a favorite in my house. Love the addition of some extra veggies! Will be adding some kale/spinach next time I make it :)

  22. PauliaDe

    Thank you so much for the recipe. It was simply delicious. I added onions, carrots and fresh curry.

    1. Nisha Vora

      Hi there! So happy to hear you loved the recipe! I love the use of fresh curry leaves – will have to try that myself next time :)

  23. Erik

    Delicious, but took twice as long for the lentils to soften. Not sure why.

  24. Tyler

    Freaking amazing. Just made it, great to get something this awesome with so little work! I added spinach and used 3 tablespoons of peanut butter as I was out of almond.

    Just delicious!

    1. Nisha Vora

      So happy to hear that, Tyler! Thank you for the excellent feedback :) Adding spinach is a fantastic idea – will do that next time myself!

  25. Shivani

    This recipe looks yummy, is it possible to make this would you have instapot modifications for this?

    1. Nisha Vora

      Hi Shivani! Yes, I do! I modified this recipe for the Instant Pot in my cookbook :) If you don’t have my cookbook, send me a DM on Instagram or an email!

  26. Jaw

    Wonderful recipe! This curry dish had great flavor and was absolutely delicious. I have made several curry dishes for my husband & I. He said this recipe tops any curry dishes I made in the past. Thank you!

    1. Nisha Vora

      Hi there! I am so happy to hear that. This is a favorite with my boyfriend as well :) Thank you for the lovely feedback, appreciate it so much!

  27. Liz

    This was really delicious. I added some vegetables because I thought it needed them (sauteed chopped onions, carrots, bell pepper and 2 large handfuls of fresh spinach added at the end), but it didn’t need them and next time I will make the recipe as is. The coconut milk smooths the spiciness so it is nice and warm, not flaming hot.

    1. Nisha Vora

      Thank you for the feedback, Liz! I made this recipe last week and added some spinach at the end (I quite liked it, so I think it’s a good addition, but my boyfriend prefers it just as the recipe is written). I’m happy you thought it was delicious, yay!

      1. Liz

        I’ve made it again Nisha, as written, and it was wonderful! My daughter’s boyfriend is a chef and he even asked me for the recipe so a big success. I’m now taking leftovers for lunch and it reheats beautifully. Mmm.

        1. Nisha Vora

          Oh wow, that’s such wonderful feedback! So flattered that a chef also loved it :) Thank you for letting me know, Liz!

  28. Hailey

    I can’t consume tomatoes, but I’m thinking I can get away with a can of chickpeas and a sweet potato. Curious if others have adapted the recipe to remove the tomato?

    1. Nisha Vora

      Hi Hailey,
      I think you will be just fine without adding the tomatoes. Adding sweet potatoes is a phenomenal and delicious idea (I would just be sure to chop them small enough so they cook down and get nice and soft).

  29. Madonna

    I LOVE this and have made it twice in the instant pot. Both times I have gotten a burn notice almost immediately so have transferred it to a pip to finish cooking. I have followed the directions to the letter…what am I doing wrong? I am wondering if I should leave the coconut milk to the end after releasing and just sauté a while to thicken it …any help? This is the best recipe ever! After trying it, I bought your cookbook!

    1. Nisha Vora

      Hi Madonna! I am so happy you love this recipe! I’m sorry you’ve been getting the burn notification! I would make it as instructed in the book (making sure to scrape up all the browned bits on the bottom of the pot during the deglaze step and before pressure cooking), but omit the almond butter. Then add the almond butter after pressure cooking, stir, and heat/Saute for a few minutes to incorporate. I think the almond butter quality/viscosity might be the issue, as there is a lot of different almond butter textures out there. And if you want to add a little extra water to thin out the coconut milk just to be safe, that would be fine since the curry is already quite thick.
      I hope that helps!

  30. Madonna

    Aha! Bet you used coconut milk in a carton…not the canned variety, which is what I did! Much thinner! I’ll try that next time…by the way, I wonder if you could use almond milk, which I make from scratch, instead. Ty!

  31. Elena

    I have made it now 4 times and I must say that if you use 4 big tomatoes and grate them instead of canned ones this recipe is AMAZING. Thank you so much i live it so much, it’s the best curry I have ever made.

    1. Nisha Vora

      Hi Elena, that’s so nice to hear! I am so grateful for your wonderful feedback and that you think it’s the best curry you’ve made! I love the sound of grating tomatoes – so unique. I’ll give it a try next time :)

  32. Steuer

    I made this from your InstaPot cookbook exactly by the recipe but had real problems with immediately getting a “burn” warning when it started cooking on “pressure cooking” setting. Had to stop cooking, vent the pot, stir to try and free up the stuck parts on the bottom, and restart. Eventually it cooked perfectly and was delicious, but there was a layer of burnt curry on the bottom. Any suggestions?

    1. Nisha Vora

      Hi Steuer,Sorry to hear you had the burn notification, I know that can be annoying!
      What I’m coming to learn is that there are some subtle yet significant differences in the thickness of certain ingredients, depending on the brand. I have plenty of people who’ve made this recipe without a hitch, and then a few who have trouble with it. For instance, some brands of almond butters or coconut milks might be more viscous/thick than others.
      Usually when this happens, I recommend adding the thick ingredients at the very end and let them rest on top of the other ingredients without stirring them in) works. That’s why you might notice in recipes that call for canned tomatoes where there isn’t a lot of liquid, I instruct the reader to add the tomatoes on top at the end and not stir in.
      For the red lentil curry specifically, I would make it as instructed (making sure to scrape up all the browned bits on the bottom of the pot during the deglaze step and before pressure cooking), but omit the almond butter. Then add the almond butter after pressure cooking, stir, and heat/Saute for a few minutes to incorporate. I think the almond butter quality/viscosity might be the issue. And if you want to add a little extra water just to be safe, that would be fine since the curry is already quite thick.
      Hope that helps!

  33. Clarissasol

    This was so delicious and worked out perfectly! I used 1/3 of a can of coconut milk to make it less creamy and then added some coconut yogurt on top to serve. So amazing!

    1. Nisha Vora

      Hi there! I am so happy you loved this curry. Great to know it worked with less coconut milk too. Plant yogurt is one of my favorite ways to serve curry!

  34. sherry

    We LOVE this red lentil curry! Yummy! Thank you mwah!

    1. Nisha Vora

      Hi Sherry, I am so happy you love this recipe. I also made it this weekend and it’s one of our regular favorites :)

  35. Ruthlilycat

    This is reaaaaallly delicious! I have Red Lentils & I’ve never found a great recipe for them. Though I’m not a vegan, I substituted & added Ghee for the oil and made it more veggie rather than vegan. I also put in whole milk rather than coconut milk.
    Even my husband LOVED it. The taste was so good, I stuffed myself because the taste was out of this world delicious, and again, first recipe I’ve ever LOVED for red lentils!!

  36. emily

    Seriously, my kids say, "Mom, can we have that curry for dinner?" It’s on regular rotation at our house.

    1. Haha. Nice. :)

      o relly?!?!?!?!!

  37. Sandy B

    I made this recipe today, it was delicious!

  38. Aaron White

    Made this tonight. Buying on a budget so there were variations made:Used 1 pickled jalapeno, seeds and all, in place of Serrano peppers.No almond butter, used 2 heaping tablespoons of peanut butter.Had the carton of coconut milk. Used 10 oz blended with peanut butter in the hopes of thickening up the coconut milk.Pureed half the lentil tomato mixture before adding coconut milk and peanut butter.Brought the heat up to medium high to thicken up.Came out great. Will make again.Thank you for the recipe.

    1. Nisha Vora

      Hi Aaron, thank you for sharing what you altered – super helpful for me and other readers :) Glad it worked out and on a budget too!

  39. Emma Alkema

    Made this for dinner last night and it was amazing! So creamy and full of flavor. Couldn’t stop eating from it haha. Thank you for sharing, will definitely make it more often!

  40. Katie

    Just made this in anticipation for dinner tonight and it’s so tempting to eating it all now for lunch 😂 It smells and tastes absolutely wonderful, and it was so quick and easy!! If you’re looking for a delicious and easy curry recipe, this is the one!! Thank you for the recipe – will definitely be making this again ❤️

    1. Nisha Vora

      Haha I know how you are feeling. We love this recipe and always want to eat it all of it in one sitting. Glad you found it to be easy and that it will be going into the regular rotation!

  41. Mallory

    I made this for lunch today and I should have made a double batch! It smells so good I was eagerly waiting for it to finish cooking. It’s so delicious that we are temprtto rat it all in one sitting and make more! It’s also quick and easy to make, plus I had everything already in my pantry. Definitely adding this to our meal rotation.

  42. Mallory

    I apologize for the typos, I shouldn’t try to type and talk to my son at the same time.

  43. Yinka

    Made this last night and it was delicious! Definitely a new favorite recipe to add to the rotation. Especially good on the naan bread, too.

  44. Christine

    Just made this and it is delicious!! I don’t think I can wait for dinner. Used diced tomatoes because it was all I had. The flavors are amazing in this dish. Definitely adding to the dinner rotation.

    1. Nisha Vora

      Haha aww I am happy you like it so much and it turned out great. And yay for adding it to the dinner rotation!

  45. Ivana

    This recipe is amazing.
    Super quick and simple.

    I didn’t have Serrano peppers and used jalapeño instead, and it was still incredible.

    I also would recommend squeezing some lime overtop when you serve it.

    It was fantastic.

  46. Guest

    I dont have garam masala. What can i use instead? Thank you for your wonderful recipes.

  47. Melissa

    I basically make this recipe every week. So simple and delicious! I usually use half the amount of coconut milk and find it’s still very creamy and coconut-y. Thank you!

  48. Josie

    I have made this recipe lots of times over the past year. It is always so so good! I don’t really change anything in the recipe except I sometimes don’t use the full amount of almond butter, it’s very creamy as is.

  49. This is one of the best lentil curries I’ve ever had. Like I see someone else did, I used half the amount of coconut milk and used Thai chilis in lieu of serranos. I also threw a bunch of overripe cherry tomatoes into my magic bullet and used that for the tomato component. Creamy, spicy and really hit the spot – the lemon and almond butter are such great additions to this dish. Will definitely be making this one again!

  50. Douglas Rollins

    Great Recipe !!!!!! Turned out to be one that I will use again. Thanks

  51. Anne Brobby

    This is the most flavorful lentil stew. It’s interesting that this recipe doesn’t use an onion. Lots of spices that have anti-inflammatory properties. Yeah! Thanks for creating this and sharing it.

  52. Tara

    Bro……. this is so delicious. I honestly couldn’t tell ya how such a simple recipe turns out so deliciously, but it’s great! Easy to make– not easy to mess up (usually I find a way, but not this time!). MMmm nutty and creamy and spicy and nutritious. yay lentil curry!

  53. Erin

    This was a hit with the whole family. Definitely going in the "keeper" file (along with the blackberry spelt galette)! Thanks.

  54. Chrissy Y.

    Great recipe, I added a bunch of veggies I had on hand (use ‘em or lose ‘em stage) and omitted the almond butter and it was delicious. Made great leftovers too!

  55. Amanda McCandlish

    Gorgeous curry! Simple to make too! Mine is quite watery…should I use less cocunut milk? Xx

  56. Steph

    I made this last night. Might I say, my home has never smelled more delightful. This recipe was wonderful, simple and I can’t wait to make it again. I made a few modifications:

    • Instead of serrano peppers, I used pickled jalapeños
    • Instead of almond butter, I used tahini
    • I added a few "use ’em or lose ’em" mini sweet peppers and sautéed them with Step 1
    • Like several comments, I only added half a can of coconut milk

    I put the curry over jasmine rice. Thank you for this recipe!

  57. Briana

    This is amazing! I can’t believe how yummy this is! I added 4 Serrano’s two with seeds two without. I also added onion and a couple diced potato’s . I used a half a can of lite coconut milk and it was perfect! Thanks so much

  58. Thandi

    Thank you for sharing this is soo amazing!! I used green lentils and half a can of coconut cream and it was just as delicious.

  59. h

    If I don’t have almond butter, would a different nut butter work instead?

  60. Vidya

    The only change i made is that i added half a habanero pepper to rack up the heat and to keep the orange/red theme going and it is AMAZING. i couldnt find unsweetend almond butter so i just went with what i found. this recipe is an actual gift from the gods no lies detected

  61. Julia Pace

    This looks absolutely marvelous. The only thing that would make it better would be if I could print the recipe. Am I just missing the print button? If so, please forgive. I wrote the whole thing down but I can’t write all the important notes. Please can you add a print option to your recipes?

    1. Caitlin


    2. Sue


  62. Eva

    This. Is. Amazing.
    Great recipe! Thank you for sharing it!

  63. Aliyah

    I made this last night and it was a winner! Hands down the best curry I’ve ever made! This will be a staple for me!

  64. Suzanne Bousquet

    Absolutely delicious! It reminds me of a dish I used to order at my favorite Indian restaurant, which sadly closed. Thank you! I will be cooking this often. I love your Instant Pot Cookbook too😊.

  65. Debra Ford

    I made this tonight and while it was very tasty, it was also runny and not thick at all. Not sure what happened. I reviewed al, the ingredients and they were correct.

  66. Kelly

    Thank you SO much for this recipe, I have never had any kind of curry before. It was absolutely delicious, even my picky eater asked for seconds!

  67. Zita

    This is such a hearty meal! The whole family enjoyed. My husband enjoys spicier foods so I added 2 serranos, it was perfect for him! It was a bit spicy for the kids so for their portions I added a few pinches of sugar. Saw this recipe on your IG feed. Thanks for truly making it into an easy weeknight meal!

  68. JP

    Absolutely great curry and will definitely make again. I just made cashew&coconut milk from scratch this morning, so I used the pulp instead of almond butter and it worked fine. I still had some leftover pulp, so I froze it for when I make this recipe next time.

  69. Nancy

    Unbelievably delicious! My husband and I loved this curry so much..easy and simple on hand ingredients!

  70. gff

    Looks nice, I’ll replace added oils and coconut milk (which I don’t like) with some plant based milk.

  71. Edie

    I have cooked for a living for a long time, and LOVE what you are doing! I prepared your red lentil curry last night, and it was perfectly lovely. I usually find myself doing major tweaks to most dishes I find online, but not this one! Simple, and a decadent delight!! Thanks for posting.

  72. Judy

    For the lady that wanted to print the recipe. Yes, it’s awesome if there is a "print" feature. If that is lacking, simply highlight the recipe, right click and you should see a "print" option

    1. Kay

      That’s so weird. I’m not seeing the print option, either.

  73. Kortneii

    Yum! Nisha this is a good one! Thanks, as usual for another tasty meal!

  74. Erin

    Great! A new family favorite!

  75. Really great recipe! I knew as soon as I read your recipe it would be delicious and it is! I am adding it to my favourites. Thanks!

  76. Alissa

    I made this for dinner tonight and its fantastic! I will definitely make it again 😄

  77. Sadiya

    I just made this as my meal prep for the week and it is yummy!! I pretty much stuck with the recipe as it is (fresh diced tomatoes instead of canned crushed tomatoes, water instead of broth). Based on the comments below, it seems there is a lot of room for flexibility and experimenting. Thank you for sharing! 😊

  78. Celeste

    I just put the leftovers away and I’m already thinking about when I’m going to make this again. Company bailed last minute so I get lunch for the week that looking forward to. But seriously, so good.

  79. Vanessa

    Made this for dinner tonight! I didn’t have any peppers on hand, so had to omit those. Also, added an onion to the garlic and ginger. It was delicious! Thanks so much for the recipe :)

  80. Gem

    This is yummy! I used peanut instead of almond butter. You couldn’t taste the peanut yet it added a lovely creaminess :)

  81. Coll

    Hi Nisha, thank you for anther delicious recipe. Please can you advise a method for cooking in the instant pot. Thx

  82. Katherine

    Sooooo good! Served it with curried rice. Even my meatatarian husband had multiple servings! As a vegan and cyclist, who’s always striving to find healthy & tasty meals, I really appreciate recipes like this – it’s so hard to please the non-vegans. This will be a staple in our house! Thank you so much!

  83. Ella Edwards

    I am dying to try this delish sounding recipe – and so many others I see here – …however, my son has to count carbs, sugars, etc., and I really can’t make any dishes without the nutrient list ;>(Would you possibly be able to provide these figures for your recipes? Please?Respectfully yours, a new fan.

    1. Brittany

      Hi Ella – I count nutrients as well, and when I made this last week, it made me 6 servings (about 2 cups each), which I calculated to be 378 calories, 39.4 carbs, 16.8 fat and 15g protein. This is based on the brands I used though, so your coconut milk, for example, might be different than mine. I use MyFitnessPal to calculate and scan all my ingredients. Hope this was helpful!

    2. Rose Turner

      Hi Ella! I also count all of my macros. I use this recipe calculator to calculate the macros of meals that I make. Simply copy and paste Nisha’s recipe into the calculator and it does all of the nutrition calculations for you! Hope this is helpful :)

  84. Jessica Sheridan

    I have never had a curry before, but wanted to give one a try. There were so many good reviews on this recipe, I decided to give it a try. And my on my! It was wonderful! My husband who eats curries all the time absolutely loved this dish! My original plan was to freeze some for later to so we would have quick last minute dinners on hand, but we ate all of it in two days!Nisha, my family loved this particular dish, what other curry recipes would you recommend? I am excited to try a few more curry recipes now!

  85. This looks so delicious!! Definitely incorporating this for my meal prep for this week.
    Can I omit the coconut milk when I make this lentil dish?

    1. kate

      I used whole milk, it was less thick but worked fine. It will be less creamy if you don’t add either though.

  86. caroll

    As soon as the garlic, ginger, turmeric and Serrano peppers hit the hot coconut oil, I knew I was in trouble. I didn’t make enough. Uh-oh. It was a hit and unfortunately, I was right as I always am (haha!) and did NOT make enough! The lemon at the end added the perfect acidity to the dish. I made it exactly as the recipe and this is definitely a keeper! However, I did serve it differently… on a bed of raw organic spinach (which wilted quite nicely), steamed brown rice, and more chopped cilantro. I am so happy to discover your youtube video and just subscribed. AND although quaternity is a word, I definitely like the sound of "holy quartet" better. Haha!

  87. Gillian

    This was so good! I made it for supper and then had leftovers for breakfast it was that good! Definitely will make this one again.

  88. Melissa

    Absolutely delicious. I am shocked! I have really been missing Indian food during the pandemic (I’m afraid to do takeout), but this was restaurant quality. I did everything according to the recipe except I used
    -1/2 t dry ginger instead of fresh (I’m sure it is way better with fresh, but I didn’t have any)
    -peanut butter in place of almond butter

    This is going in the rotation. Thank you so much!

  89. Ann

    I made this over the weekend. Best dish I’ve made for a long time. I have two questions: I am going to make it for friends – can I just double all the ingredients – it are there some ingredients you wouldn’t ‘double’? Secondly, one friend has a severe allergic reaction to nuts. Is it equally as nice without the almond butter? Does Tahini make it different?

    1. des

      I didn’t use almond butter – and instead used plant based butter and it was so tasty.

    2. kate

      I doubled it and it was not as thick as I’d hoped. I might add a little less veggie stock or coconut milk. But it still turned out great

  90. Despina

    This was so delicious. My partner who had a sook when I told him i’m going to start cooking more vegan meals for a variety of reasons LOVED it. the first vegan meal i cooked and he LOVED it and so did my parents and picky siblings. It was to tasty and full of flavour – thankyou and please keep providing us with more vegan meals.

  91. Paula

    My first Dahl’s a keeper

  92. Paula Sjostedt

    Wondering if it freezes well

  93. Matthew

    Hell’s yes!!! This dish is the bomb!! Spicy, deep, delicious!! And simple. Definitely going in the rotation.

  94. Callie V

    So delicious! My husband and I loved it. Want to try to make it Instapot friendly.

  95. Margaret

    Is it possible to use tomato paste instead of canned tomatoes?

    1. Claudia Diez

      I used two table spoons of tomato paste and just cut up half of a tomato into bite size chunks. It came out rlly good

  96. Indira

    This dish has such a depth of flavor, it tastes like it took all day to make, but it’s SO easy to make. I’ve never looked forward to leftovers this much!

  97. Janna

    Can’t wait to make this. Should I use the hot madras curry or red curry?

  98. Morgan Hale

    I have to give 5 stars to this recipe! My family LOVED it, including my parents who have never had curries outside of their favorite restaurants and my younger brother who is new to trying new, exciting foods. I have to admit I was skeptical about the almond butter because I don’t like its flavor in other applications, but it didn’t add an almond butter flavor, just creaminess, richness, and depth. I served this with homemade mango lassi and garlic butter naan! I will make this again 100%, maybe double it and freeze half. :)

  99. Karen

    Can I use peanut butter instead of almond butter?

    1. Liz

      I did, and it was tasty! ☺️

    2. Audrey Bristol-Evans

      I used one tablespoon peanut butter and two tablespoons tahini and it came out great! I think any nut butter or combo should work.

  100. Sandy

    I cannot figure out how to print your recipes, can you help here? Sounds delicious.

    1. Kate

      Try opening it on a computer(may work on mobile, not sure) and select Print(control+P). for me it was pages 12-15.

  101. AK

    Incredible flavor. My new favorite curry. Thanks!

  102. A

    Hi! I bought your cookbook for the instant pot and I totally love it! But when i tried this recipe as it is in the cookbook on my duo nova, I kept getting a burn notice despite following all the instructions. :( I don’t understand what to do

  103. Ellie

    I made this for dinner tonight and we all loved it! I somehow misplaced my garam masala, so I replaced it with half the amount of ras el hanout, which I felt was the closest thing I had in terms of flavor profile. I did add half of a white onion, but I kept everything else the same! Thanks for the recipe!

  104. Kate

    This was so so so good. I didn’t have enough coconut milk so i added half whole milk and worked fine. Only comment was it was not as thick as I’d hoped but it was still very delicious with rice. Even my dad who is weary of everything and very picky loved it. Everyone had 3 servings

  105. Maddie

    This is the best curry I have ever made at home. My husband said it tasted like we were eating out an Indian restaurant. I have recommended it to all my friends! Soooo creamy and rich. Couldn’t get enough.

    The secret really is the almond butter.

  106. Audrey Bristol-Evans

    This is so good!! Definitely putting this in rotation for the fall/winter at least once a week! I used 1 Tbs peanut butter and 2 Tbs tahini since I didn’t have almond butter, added a handful of chopped spinach straight into my individual portion to get some veggies in there, and garnished with plain Greek yogurt (I’m vegetarian), served over jasmine rice. I’m absolutely obsessed!

  107. Don Whiting

    I just made this curry. I didn’t have crushed tomatoes on hand, so I used diced, and then used an immersion blender at the end. Best curry ever! I’m so glad I discovered your blog and YouTube channel! Fantabulous food!! I’ve been a happy vegan for three years, I just wanted new uses for chickpeas and stumbled onto your buffalo chickpea quesadillas, another winner and top 5 contender! Thanks Nisha!

  108. Lydia

    This curry made me believe in love again. SO good.

    The almond butter is a miracle worker. I used one serrano pepper (with the seeds) and it was the perfect spice level for me.

    You know how you eat leftover brownie batter with a spoon? I did that with this curry.

  109. Verabella Aster

    Made this last night and we fell in love with the flavor! Mom loves it as do my meat eating family members. It’s a new dish we’re adding to our meal plan. Just bought your cookbook for more delicious recipes.Thank you for sharing your talent and delicious gifts.

  110. Maleesa Losnedahl

    This has become one of my favorite recipes– it is so delicious and my house smells heavenly when I prepare it. Definite must try!

  111. Linda

    Love this recipe. Made it not spicy. Used an sweet paprika instead of the peppers. Very tasty with the basmati rice and coriander.

  112. Erik

    I made this the other night and the family really liked it! I guess my wife and son both have a bit of "baby-mouth" – I only used 1 whole jalapeno , but it had a bit of kick!I’ll definitely be making it again!!

  113. Robin

    My husband was skeptical because he’s not fond of trying new things, but he liked it! And I loved it! As usual, your recipes are awesome! Packed with flavor!

  114. sam

    SCRUMPTIOUS!!!! Thanks for a new favorite recipe!!! :)

  115. We stumbled upon this recipe about a week ago and have already made it twice! It is so delicious and comforting. Thank you for such a wonderful recipe!!

  116. Rory

    I made this tonight, absolutely incredible! Vegan Sceptic converted me thinks!! Can’t wait to try more of these recipes

  117. Rosann

    My husband happened upon your YouTube video for this recipe and asked me to make it tonight. It’s delicious and a keeper to make again for sure. Definitely love the subtle nuttiness from the almond butter!

  118. Jasmine

    5 stars
    Absolutely delicious! My mother in law who isn’t vegan kept bringing up how much she loved this recipe and didn’t miss any meat. I’m making it on Christmas Eve!! I love it Nisha! Keep up the great work :))

  119. Rick

    5 stars
    Made this 2x so far. Pretty tasty & freezes well too! I’ve added mushrooms & baby spinach also.

  120. Anne Pearce

    5 stars
    Hi there – this really is an amazing recipe ! I’ve made it a number of times and it’s always turned out perfectly ! Only comment I would make is that I’m not sure the almond butter is 100 percent necessary – first time I made it I forgot to add it and it was still fab!

  121. Melissa

    5 stars
    A new family favorite!

  122. Megan Driscoll

    5 stars
    My carnivore father absolutely could not get enough of this dish! Who would have thought of nut butter in curry? This was definitely a keeper!

  123. Clara

    5 stars
    So yummy, amazingly creamy, and warming during the fall/winter season. I added spinach at the end to get more veggies in. I will be making this again!

  124. Marina Franchild

    I would appreciate it if you could provide nutritional information per serving.
    I need to know the fat, saturated fat, calories, carbs, fiber, and protein. Thank you so much. Marina

    1. Hi Marina, I explain in this post why I chose not to include the nutritional information in my recipes, as well as how to easily calculate it if you’d like to do so!

  125. Misssssy

    5 stars
    This is so good! I put all the spices in that I called for except I only had chili powder on hand. I tripled this recipe and it turned out fantastic! I did not have canned tomatoes but I had a big can of tomato paste in so I used that in a lesser quantity and it turned out fantastic! I also used what peppers I had on hand. I had a jalapeño and some red jalapeños and I use a lot more garlic as well. Thank you for sharing this incredible recipe! So far I have loved everything that I have made of yours. Especially your cauliflower squash cheese. So yummy.

  126. Patrick Daugharty

    5 stars
    My wife and I love this recipe. We amp up the spicing especially the chili’s, ginger, peppers and garlic. We add a bunch of spinach at the end. We make this 3 to 4 times a month and make extra for the fridge. Really quite good and mon vegan company worthy with homemade roti and rice. Two thumbs up!

  127. jackie

    5 stars
    loved this it is so creamy and the spices just right. Added chickpeas and spinach as suggested. This will be on rotation in my house. Have made many of your other recipes and have never been disappointed.

  128. Mrs K

    A recommendation for this recipe came up on YouTube last night & I made it tonight, it is amazing! Curries are dinners at restaurants for us because I have never been able to master it. Not now, this is tastier than the restaurants. Husband has requested it be added to the weekly rotation.
    Thank you for this recipe 🙂❤

  129. Mags

    5 stars
    Fabulous and I only Had pardina lentils ❤️

  130. Elizabeth

    5 stars
    This recipe is part of our regular rotation. Although it’s very robust and could be a standalone meal, I typically make it as a side dish. All 3 of my kids like it. Leftovers are better the next day.

  131. Poonam Patel

    5 stars
    Such a lovely and easy recipe! My husband made this for lunch without my help which tells you how easy it is! Thank you for sharing!

  132. Schuyler Schrickel

    5 stars
    As always with Nisha’s recipes, this one is absolutely scrumptious. The layers of flavors in this dish comes through in every bite. I used powdered tumeric as I didn’t have fresh tumeric on hand. I also added diced purple sweet potato when I out the lentils in to cook and I added a handful of spinach in at the end. I will absolutely be making this again. SO YUMMY and very nutritious. Best of both worlds!

  133. David

    5 stars
    I can’t remember how I came across this site for recipes. It might have been while looking for vegan recipes to coincide with a religious fast. Nonetheless, this recipe has become a favorite for me. While not continually vegan, this is an amazing way to get a plant-based boost in your life, and it rivals some of my favorite Indian joints. I was amazed at how this turned out. Usually, when I’ve made other Indian-style dishes, they seem to “lack” something; not this one. My hunch is the coconut oil, coconut milk, or the added flare of almond butter.

  134. Ellen

    5 stars
    This is our new favorite curry recipe!! The almond butter really adds a great creaminess. Only problem we had was the almond butter sticking to instant pot and causing a burn reading. But transferred to pot on stove and it turned out great! I think our almond butter was too hard.

  135. Callie Vail

    5 stars
    Great flavorful curry! Will definitely make this again.

  136. Puja

    5 stars
    Amazing recipe, love the flavors and everything about this!

  137. Veronica Manalansan

    5 stars
    My husband doesn’t like lentils but liked this recipe! Thank you Nisha!

  138. Kathy Snyder

    5 stars
    First time ever cooking with lentils, and the meal was absolutely delicious! This will definitely enter my regular dinner rotation!

  139. Nirali

    5 stars
    This is by far the best recipe I have ever tried from the internet. I have made this recipe at least 10 times in the past year! I’ve made it for friends and family, and it seems to be a hit among all age groups as well (even Indian uncles and aunts who won’t try new things!)

    It’s a simple recipe so it doesn’t take too long, and it tastes like you spent all day in the kitchen ;) It’s my go to!

  140. Sravya

    5 stars
    I love this recipe so much. It’s absolutely delicious and so easy to make! I love making it for meal prep for my work week.

  141. JC

    5 stars
    My new favorite curry… super delicious and easy, LOVED it!

  142. J.G.

    5 stars
    So, so yummy! The gravy and flavours are almost like a luxurious butter chicken gravy. Really enjoyed it. Thank you for the great recipe!

  143. Candace

    5 stars
    This is my favorite curry recipe I have ever made! The spices are spot on, and it is so warm and cozy.

  144. Mo

    5 stars
    I’m on my third day of eating this amazing curry. It is THE best I have ever had, thank you🤗

  145. Arya

    5 stars
    absolutely delicious !! i had originally made this from your cookbook and got the burn notice on the instant pot. But works perfectly on the stovetop!! THANK YOU!

  146. T

    5 stars
    So delicious and I love the spiciness. I used jalapeno instead bc that was what I had but so good. Gave the recipe to my mom and she made it for a family dinner and it was a hit! Just take out the jalapeno and chili powder for people who can’t handle spice. (she even did one batch and split it into two portions. One spicy and one not.)

  147. Vanessa

    5 stars
    I’ve enjoyed your YouTube channel for a while now, but has never tried any of your recipes. A few weeks ago I decided to try this recipe and absolutely Loved this recipe (even my kids loved it.)I’ve made it once a week since. I made cashew milk to use instead of coconut milk.

  148. Holley Bennett

    5 stars
    Very easy and super yummy, thank you!!!

  149. Anny

    5 stars
    Love love LOVE this recipe and all of what you do!
    Found you on youtube with this recipe actually trying to look for something vegan to cook.
    This recipe absolutely blew my mind. its sooo yummy!
    just saved loads of your other recipes as a “want to cook” for the following month.
    very excited!

    thanks for what you’re doing!
    best regards from Germany :)

  150. Jeroen Katgert

    Hey Nisha, Happy New Year!

    I find the cup measurements very confusing, since I have a lot of different sized cups.
    Is there a metric version of this recipe?

    1. Hi Jeroen, looks like the metric measurements got deleted when my blog was updated recently. I just added them back in.

      1. Jeroen Katgert

        5 stars
        That’s awesome!

        I made it one time before this and it felt easier to do back then.
        I guess the metric version was still up then!

        Thanks Nisha! I really enjoy this recipe!

  151. Lacey

    5 stars
    This dish, and in fact, all of the recipes here on this blog are fantastic. I’ve tried quite a few online vegan recipes, and they either, a) are bland and un-interesting, or b) don’t turn out like they are expected to. Nishas’ recipes are full-proof and 100% can count on them being deliciously balanced for flavour.

    This Lentil Curry OMG! I crave this dish all the time and have already made it twice this week. Yum.

    Thanks for the recipes :)

  152. Teresa

    5 stars
    Fabulous! Comfort food. Sooo good.

  153. Shane

    5 stars
    Absolutely delicious! We used one deseeded jalapeño and added 1/2 tsp of fenugreek and served over basmati w naan alongside. Perfection in taste and heat and wonderful for New Years Day! Thank you so very much!

  154. 5 stars
    Love this recipe and your book! My husband and I tried four recipes from what we had seen on YouTube before ordering the cookbook and have loved every one. Thank you!

  155. Erin Langmead

    5 stars
    I have made this recipe several times as it is now part of our family recipe list. It is so delicious. Thank you!!

  156. dune

    5 stars
    loved it. thank you!!

  157. Mia

    5 stars
    Love love love!! made it so many times already, thank you!

  158. Amber

    5 stars
    This was incredibly easy and delicious. Going into weekly rotation in our house during these cold winter months.

  159. June

    Just made this delicious curry. Used spinach instead of cilantro for my hubby… improvised with tortillas since we didn’t have naan. Thank you for the wonderful recipe!!

  160. Holly

    5 stars
    This recipe is a winner! So delicious and easy to make :)

  161. Alex

    I tried this recipe with my mom and we both have added it to our favorites. Everyone I’ve made it for loves it. It’s incredibly easy (almost always have the ingredients on hand) and so so good!

  162. Lucia

    5 stars
    So delicious! Absolutely a must have, especially in colder days!

  163. Gerry

    4 stars
    I’m a newcomer to your site and enjoyed cooking the curry but doubt if you would’ve recognised it! I live in UK and I’ve never even heard of Almond butter never mind use it. I’m overweight and I couldn’t really consider full coconut milk, cholesterol etc I look forward to your other recipes and hope to find one for veggie burger.

  164. Nadine

    5 stars
    This is a can’t-get-enough-of-it recipe, so delicious! It’s super satisfying and will surely be made more often. I think my lentils were a little old, it took them forever to get soft but the flavours are amazing 💓

  165. JuliC

    5 stars
    New favorite, this is AMAZING!

  166. Joy

    5 stars
    This vegan red lentil curry was amazing…. I live in Thailand where you can have your choice of curry dishes, but this recipe was the best curry I have ever eaten. You are right….it was so easy to make. I had the ingredients on hand, and made a few additions and served it over red rice. I just found you on YouTube today…. and started to follow you. I am working hard to eat WFPB and you recipes will motivate me to keep eating healthy. Thank you again for sharing this wonder recipe.

  167. eln

    I just found your website and YouTube videos and your recipes sound great BUT I can’t use them as we do not eat oil or salt. Could you please include how to make them oil free and very low salt?

  168. Aracely Saenz

    5 stars
    I made this recipe for my family and I, and we all enjoyed it!! Thank you so much for sharing this delicious recipe! I will be making this in the near future.

  169. Naomi

    5 stars
    Since discovering this recipe on your Instagram a few weeks ago, I’ve made it about 7 times! I love how simple yet flavorful it is. Sometimes I add some cauliflower to it and that tastes delish too.
    Thank you for posting it. I’ve also made a few other recipes from your page since I got more into cooking during these weird times and I loved every single one :)

  170. zoe

    5 stars
    this was so yummy and easy to make☺️

  171. […] my Red Lentil Almond Curry was my favorite curry of 2018, then this Thai Butternut Squash Chickpea Curry is my favorite curry […]

  172. Jared

    5 stars
    Easy to make and SO DELICIOUS!

  173. Ro


    Lifelong vegetarian recently turned vegan. Love your YouTube channel and blog. Any reason not to use fresh tomatoes in this recipe versus canned?

    1. Hi Ro, thank you! You can use fresh tomatoes, but it won’t have the exact same texture. I like crushed tomatoes because their thick, saucy texture contributes to the texture of the curry. If you want to use fresh tomatoes, I recommend pureeing them and draining excess water.

  174. Chris

    5 stars
    You did not oversell this recipe! The addition of almond butter and lemon takes it over the top. I feel like every curry I have made in the past has been a “one note’ experience and the flavor of this dish was amazing. Everyone loved it, even my kiddo that usually doesn’t like anything with coconut milk. Made a double batch and leftovers are even better!

  175. CL

    5 stars
    This is really outstanding!!! Served with white whole wheat homemade naan.

    Husband says it’s so good I could sell it, but I won’t. 😉

  176. Kelsey Meyer

    5 stars
    SO good! I just found RainbowPlantLife and am glad I did! I used 1 Serrano chile and removed half of the seeds. I also used fire roasted tomatoes with green chiles from Trader Joe’s (I blitzed them so they were smooth) since I didn’t have crushed tomatoes. My meat eating husband was a fan! I was too! Cannot recommend recipe enough! Tastes as good as our favorite Indian restaurant’s red curry! Thank you, Nisha!

  177. Marta

    5 stars
    Absolutely AMAZING recipe! The peanut butter touch was a cherry on the top! :) Thank you.

  178. Irene S. Denchi

    5 stars
    The red lentil curry was soooooo good!! It’s cold outside and it was just the perfect, feel-good meal. My mouth was very happy! I just happened to stumble upon your Youtube channel and that was the first recipe I came across. I’ll definitely be trying the others too. Thank you so much.

  179. Brenda

    5 stars
    I made this tonight for dinner, and it was so amazing! I can’t wait for your second cookbook to come out, Nisha! :)

  180. Sigrid

    5 stars
    Loved it! It tasted and smelled like we were in a true Indian restaurant – the only problem was yellow hands after handling the fresh turmeric :p

  181. Wendy Pedersen

    Can I use yellow lentils?

    1. Hi Wendy, are you referring to split yellow lentils? Yes, those work fine!

      1. Mom of Vegetarian

        You have to allow the yellow split lentils to cook longer, right?

  182. Ozden

    5 stars
    I love lentils and this was an amazingly tasty recipe! I shared some with my neighbor, we had a bowl each for dinner and then the leftovers were gone at lunch the next day! Gotta make more, I can see this becoming a staple in my house!
    This is the first recipe of yours that I tried. Your recipes are nicely detailed, I love the videos along with the detailed explanations and I think it’s pretty clever that the recipe follows after those.

  183. Suzanne Bousquet

    5 stars
    This is one of my favorite recipes! It is so incredibly delicious. Thank you:)

  184. Jess

    3 stars
    This recipe looks amazing and I plan to try it tonight!

    However, I think there’s something wrong with the WordPress plug-in you’re using for recipes (looks like WP Recipe Maker from the source code). I clicked the print button in the recipe block and just noticed that it printed everything on this page. It ended up being over 50 pages and it used up most of my color ink cartridge. :(

  185. Aidan

    5 stars
    Wow, you were really right about non-vegan people loving this recipe. Made this for meal prep and my whole family was curious about the delicious smell. Definitely going to remake this, so thank you for being so inspiring!

  186. Lisa E Griffin

    5 stars
    My, my, my! This is an AMAZING dish! The fact that it’s vegan and healthy is an added bonus!

  187. Anna

    5 stars
    This was fantastic! You did a great job getting the perfect balance of spices and flavors. I doubled the recipe (3 teenagers!), and since we aren’t vegan I used chicken stock and cream in place of the vegetable broth and coconut milk – because that’s what I had on hand. I try my hand at curries a lot, always looking for that “restaurant” flavor. This one was it!!! Served over Jasmine rice and every single kid asked for this to be added to our regular rotation. Thanks for an outstanding recipe!!!

  188. Kristina

    5 stars
    My picky son (who’s had Indian curry before and never cared for it), actually admitted it was pretty good (that means he LOVED it) and my meat loving husband said if I can make more dishes like this, he’ll go vegan. We all had seconds and now I wish I had doubled the recipe.. I’ll definitely add it to my rotation. This satisfies my craving for chicken tikka masala, a dish this vegan was sorely missing. Flavor rich, creamy and full of warming delicious!!

  189. Danielle

    5 stars
    I made this tonight and it was the best curry I have ever made ! I can’t wait to try more of your recipes.

  190. Caroline B

    5 stars
    Love the creamy texture and bold flavor and it’s easy to throw into one pot!

  191. Natalia

    5 stars
    This is one of the best things I’ve ever tried

  192. Shaden

    5 stars
    I am not vegan but I follow you on Youtube and really enjoy your videos ^^
    This recipe made me salivate and I thought I must try it.

    It didn’t disappoint! I am absolutely in love, what a warm and rich flavor bomb! very simple to make as well :) it tastes authentic, looks amazing, and takes minimal prepping time! served it with long grain rice, put a tablespoon of coconut oil in the rice cooking water to complement the dish flavors ;)
    100/100 would recommend.

  193. I just made this and it was fabulous! My husband and son are meat eaters and were unhappy I was making it. They were very doubtful they would like it. Interestingly, they both liked it. They added chopped up roasted chicken thighs and thought it was amazing! Both asked me to make it again!

  194. Heather

    5 stars
    This is such an amazing dish!!! We love it and plan to make it often!

  195. Virginie

    So flavourful and good! I’ve made many red lentil curries but this one has become my favourite :)

  196. Virginie

    5 stars
    Forgot to add a rating!

  197. Mom of Vegetarian

    5 stars
    This curry is the first curry I’ve ever made! My family loved it so much that they demand it at least once a week. I feed two teenagers, a meat and potato guy, and an octogenarian who raised me on delicious food. They all devour this dish! It’s a winner!

  198. 5 stars
    Amazing recipe! Thanks for sharing :)

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