Does indulgence come to mind when you think of lentils? Probably not. But that will all change after your first bite of this vegan Red Lentil Curry!
It’s a gourmet-tasting yet weeknight-friendly meal that packs rich and decadent flavors into a simple one-pot recipe. Using pantry staples, like red lentils, coconut milk, aromatics, ground Indian spices, and almond butter, this hearty lentil curry comes together in a snap. One spoonful and you’ll understand why it has over 1,800 5-star ratings!
Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Variations
6. Frequently Asked Questions
7. Recipe card with notes
Why this recipe works
Creamy, dreamy, and flavorful
Red lentils are pros at softening and practically melting into curries, stews, gravies, and soups, and are often used in traditional Indian dals (which this recipe is a loose adaptation of).
This makes them the perfect match for this lentil curry. Unlike green or brown lentils, they take on a heavenly melt-in-your-mouth texture and give the dish its signature smooth texture.
The curry is given a boost of indulgence when full-fat coconut milk and creamy almond butter are added. These two rich ingredients change the dish for the better, transforming it from thin and spicy to a well-balanced, ultra-creamy, and family-friendly meal.
And with a handful of aromatics and a generous dose of ground Indian spices, this lentil curry takes on the classic (and addictive) Indian flavors you know and love.
Deeply nourishing
You may think of this red lentil curry as comfort food because of its ultra-rich and indulgent flavors. However, it’s made with wholesome ingredients (which you can find at most grocery stores!).
Red lentils make this a hearty, protein-packed meal. You’ll also stay full for hours from the fat in the coconut milk and almond butter. As a bonus, the aromatic trio of garlic, ginger, and turmeric infuses it with antioxidant and anti-inflammatory properties.
So while it may not taste healthy, you can feel good about getting a hefty dose of plant-based protein, vitamins, minerals, and antioxidants in every bite. Head to the FAQ section to learn more about the benefits of this rich and hearty dish.
1,800+ 5-star reviews!
This recipe has been a fan favorite for years, gathering over 1,800 5-star ratings! This is what readers are saying about it:
Dianne says, “This was the most incredible recipe! I absolutely loved it and it came out magnificently!”
Abhik says, “So easy to make and delicious! It’s the first curry I’ve been able to make and definitely going to be one that I make again and again!”
Emily says, “I just made this dish for my family for dinner & it was amazing! Everyone thought it was delicious. It was so quick and easy to make which is super helpful. Also very filling and satisfying. This is definitely going to be a go-to dish for me now!”
Ingredient notes
Red lentils
No surprise here – red lentils are the star ingredient! When simmered in a creamy curry, vegan bolognese sauce, or hearty soup, red lentils break down and become super soft. This results in melt-in-your-mouth bites you just couldn’t achieve with any other type of lentil.
You can use either regular red lentils or split red lentils to make this recipe. Split lentils are more commonly available in South Asian grocery stores, often labeled as masoor dal. They also tend to cook a bit quicker than whole lentils because their skins have already been removed.
Substitute: Use yellow split lentils (moong dal in Indian grocery stores) instead of red lentils. I wouldn’t recommend green or brown lentils, as they don’t break down in the same way, so the texture will be different.
Aromatics
The lentils may be the star of the show here but they (and the rest of the curry) would not be anywhere near as flavorful without the Holy Trinity of aromatics: garlic, fresh ginger, and green chiles (serrano or jalapeño peppers). They form the base of endless Indian dishes and curries, including my Chickpea Curry and Vegan Curry with Tofu recipes.
Fresh turmeric
Turmeric is a staple in Indian curries. Compared to dried turmeric, fresh turmeric is 10 times as flavorful and offers an abundance of earthy, peppery, and slightly bitter notes.
Where to buy: You can find fresh turmeric at Indian and South Asian grocery stores, health food stores, and well-stocked grocery stores, like Whole Foods and Sprouts. It looks just like ginger but has bright orange flesh.
Substitute: It’s totally fine to use 1 teaspoon of ground turmeric if you can’t find it fresh. The curry will still be delicious!
Ground Indian spices
This is a weeknight-friendly lentil curry, which is why we’re using ground spices instead of whole. You need a simple blend of cumin, coriander, Indian red chili powder, curry powder, garam masala, salt, and pepper.
The spices are toasted/bloomed in the oiled skillet after sautéing the aromatics, which brings out their hidden flavors and, ultimately, makes your curry much more layered and flavorful.
Substitute: If you can’t find Indian red chili powder (lal mirch), you can use 1 teaspoon of regular chili powder instead.
Coconut milk
A can of full-fat coconut milk is stirred in at the end, giving the curry an essential luxurious component. Its creaminess and high-fat content help balance the entire meal and temper the strong spicy, acidic, and tangy flavors. The curry wouldn’t be as family-friendly without it.
Substitute: If you are looking for a lighter meal, you can use light-coconut milk, but the curry won’t be as creamy. Also, it may be too spicy, so go easy on the green chile peppers.
Almond butter
It may not be a traditional ingredient in Indian curries or dals, but almond butter brings another level of richness to this curry, along with the coconut milk. Plus, its subtle sweet nutty flavor is just lovely and adds that special something. North Indian curries sometimes rely on blended cashews to bring creaminess… so it’s not that different, right?
Make sure you use natural smooth almond butter in this recipe. Crunchy almond butter is harder to incorporate and might leave chunks of almond butter behind. Also, avoid flavored almond butter because it has additives, like sugar, oil, salt, and emulsifiers, that will affect the flavors in the curry.
Substitute: 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 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.
Nut allergy? Use tahini instead of almond butter.
Cilantro and lemon juice
Two finishing ingredients that enliven every bite and add a pop of freshness to the curry.
Step-by-step instructions
Sauté the aromatics. Melt the coconut oil in a large, deep skillet over medium-high heat. Once it’s hot and shimmering, add the garlic, ginger, fresh turmeric, and Serrano pepper. Sauté until they’re soft and fragrant.
Add the spices and let them toast for up to 1 minute to bring out their hidden flavors.
Deglaze the skillet with the vegetable broth, scraping up any browned bits stuck to the bottom. Pour in the lentils and crushed tomatoes next. Stir to combine.
Turn down the heat and cover the pan with a lid. Let the curry simmer until the lentils are mostly softened.
Stir in the coconut milk, almond butter, salt, and pepper. Taste and adjust the seasonings to your liking.
Continue cooking until the curry is thick and creamy.
To finish, stir in the lemon juice and cilantro, then turn off the heat. Serve the curry with rice and Indian flatbread, and enjoy!
Tips for making this recipe
Rinse and pick through the lentils
There may be small pebbles and specks of dirt in your bag of lentils, so pick through the lentils and rinse them under water before starting this recipe.
Play with the spice level
There are a handful of ways to find your perfect spice level here, whether you love heat or can’t tolerate spicy food whatsoever:
- No spice: Omit the fresh chile peppers altogether.
- Less spice: Use only one Serrano pepper (membranes and seeds removed) or one jalapeño pepper (membranes and seeds intact; jalapeño peppers are less spicy than Serranos).
- More spice: Use two serrano peppers with the membranes and seeds intact (this is what I do). It sounds spicy, but the coconut milk does a lot to balance the spices.
Puree the curry
You can give the curry a smoother and ultra-creamy consistency by pureeing about half of the curry with an immersion blender.
The equipment matters
The cook time will vary slightly depending on the type of pan you use and the variety of lentils. The lentils will cook even faster (about 20-22 minutes) if you make the curry in a wide, shallow pan like this (affiliate link). A soup pot or Dutch oven will cause them to cook slower (about 30 minutes).
Also, as mentioned earlier, red split lentils will cook a bit more quickly than standard red lentils.
Variations
There are plenty of ways to customize this curry, either with added veggies or plant-based proteins. Check out the variations below:
- Fold in roasted or steamed sweet potatoes, roasted potatoes, or roasted cauliflower when you add the coconut milk.
- Add baby spinach or other tender greens in the last few minutes of cooking.
- Try sautéing onion and/or a few carrots before adding the garlic, ginger, and turmeric for more dynamic flavors.
- Try adding quick-cooking vegetables when you add the coconut milk, like peas, green beans, or mushrooms.
- A can of chickpeas will give the curry a ton of protein! Add them in when you add the coconut milk.
Frequently Asked Questions
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 4300 reviews on Amazon. Check it out!
The whole foods that make up the ingredients list make this vegan curry a superbly wholesome meal. You’ll never know it, though, because of the dangerously delicious and indulgent flavors.
Red lentils pack this dish full of plant-based protein (about 18 grams per 1 cup), iron, fiber, potassium, and many more vitamins and minerals. Turmeric is also a nutritional superstar with anti-inflammatory and anti-bacterial properties. Its main compound, curcumin, not only blocks damage-causing free radicals in the body but also stimulates the body’s antioxidant mechanisms.
The best and easiest way to serve red lentil curry is with a side of white basmati rice, although cooked brown rice or a whole grain like farro or quinoa would be nice as well. A batch of Homemade Vegan Naan is perfect for scooping up the soft lentils and savory gravy, but if you don’t have the time, store-bought pita or vegan naan works fine too. Garnish every bowl with cilantro or fresh mint for even more freshness, then dig in.
To maintain freshness and the layers of flavors, store the leftover curry in an airtight container in the fridge. It should last for up to 3 or 4 days. The curry freezes well, 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!
Red Lentil Curry
Ingredients
- 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 / 400g) can crushed tomatoes (or half of a 28-ounce can)
- 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
Instructions
- 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.
Notes
- 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).
I live in Costa Rica, so all ingredients are not always available to me. Here is the review I did on my page…..
This recipe was phenomenal. In typical Lori fashion, I had to make some substitutes for items I did not have on hand, as follows:
Almond Butter, I subbed tahani
Red Lentils: I subbed brown
Serrrano peppers: I used jalapeno
Cilantro: I just omitted
Canned tomatoes: I used fresh
Ginger: I didnt have quite enough fresh so I used a tiny bit of dried
The only downside to this recipe was that it was not an Instant Pot Recipe. That instant pot has made me lazy………..
So great to hear you loved the curry, Lori! :) Thanks for sharing your substitutions!
I’ve made this quite a lot but not for awhile. When I looked for the recipe I found this but the onion and carrot had been removed from this updated version (or did I imagine they were in the previous recipe???). Anyway, I made it with the diced onion and carrot. Delicious as usual. I could eat this curry every day! And the fragrance while cooking is sheer heaven!
Hi Amanda, the recipe was altered a bit to be more accessible. Glad you were able to enjoy it with the addition of carrots and onion, though!
Thanks Nisha! Any thoughts on a future cookbook? I hope so. I’m old-school and love a big cookbook! One suggestion if you do…I bought the Instant Pot cook book and love it. However, the arrangements of the pages necessitate turning pages back and forth between ingredients and instructions. Not sure if a publisher can make that adjustment but if they could it would be great!! Just my two cents!! 😊
Hi Amanda, Nisha will be coming out with a regular cookbook in 2023! I’ll relay the message about the ease of use of the cookbook, thank you for your comment!
Amazing…thus and the chilli recipe are to die for..I cook for a meat eater and even he lives it. Youvare a wizard with the spices xxx
Aw, thanks for the kind words Jenny! So glad you both loved the curry!
Absolutely amazing. I’ve made this one enough times that I made some adjustments to step it up a notch (not to downplay Nisha’s dish at all because it’s divine). Now, instead of a can of crushed tomatoes, I use a can of San Marzano tomatoes and crush them up along with a half can (3oz) of tomato paste. I also add cashew butter instead of almond butter. My boyfriend is picky but he requests this weekly!!!
Interesting to hear you like cashew butter in the dish more, Kylie! Thanks for the review!
This is beyond amazing!!! Almost too tasty for a weekend dinner hahahaha
That’s so great to hear, Pam! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
I’ve been an carnivore for 40 years, I’ve avoided veggies like the plague since I was a kid and am a self confessed picky eater. But things had to change and I stumbled on Nisha’s YouTube page when searching for curry recipes. I tried this lentil curry as a ‘vegan sceptic’ and all I can say is it changed my life!! The flavours are amazing and I make this now at least once a week. I’ve started trying other recipes on this blog (Tofu Tikka Masala, Vegan Mushroom Risotto, Tofu Paneer Palak) and honestly, these recipes are the bomb! I don’t even miss the eating meat element, as the flavours and textures work so well. Thank you Nisha!!
Awesome, Liisa. We are so happy our recipes have helped you learn how to love eating plants. Thanks for your comment and for taking the time to review!
Delicious! I didn’t follow the instructions perfectly, so I ended up needing to tweak with a good amount of extra salt, and weirdly, coconut sugar. After adjusting, I was sooo pleased. Delicious. Doubled the recipe and will freeze the extra servings.
Thanks for the lovely feedback, Catherine!
WARNIING!!! This thing is addictive! 😂 We have this at least once or twice a month. I cook a big batch every time… but it won’t last. Don’t skip the almond butter, though you might think it’s already fat enough due to the coconut milk. If I could give 1 million stars I would 🤩 Thank you for this phenomenal recipe! 🥰
Awesome, Manuela. Thanks for your comment and for taking the time to review!
So simple and delicious!
Thanks for the lovely feedback, Laura!
Delicious. Simply delicious. I’m a huge fan of lentils as is and wanted to change up my normal recipe so I found this recipe and read all the fantastic reviews. Gave it a shot and wow, it is definitely spicy but I cant stop myself from eating it! I’ve made it 3 times now and I swear it’s better each day.
I used brown lentils as that’s what I had in the pantry and whole peeled tomatoes in a can, I just blended those up. I also added bell peppers and onions and sautéed those before sautéing the garlic. Also, didn’t have fresh ginger but had some ground ginger, can’t wait to out up some fresh ginger though!
Served with some jasmine rice and a dollop of sour cream (I’m vegetarian not vegan and have a “baby mouth” lol). Thank you for this recipe, will definitely be a regular meal for me now.
Thanks for sharing, Daniel! We’re so glad to hear you enjoyed the curry!
Nice try, but you can do better. Not! Guuurl! This is, as my husband proclaimed, “phenomenal”! Where have you been all my life? How did you come up with this and why am I just now finding you and this recipe?!?! I can’t get over this stuff. I think I’m in love. 😂 Thank you! Thank you! Thank Yah for you! Now I have a banger dish to serve friends. 🌺
Aw, thanks for the lovely review, B! So glad to hear you and your husband loved the curry, thanks for trying it out!
That’s exactly how I feel about this recipe and pretty much everything Nisha cooks up!!!
SO SO SO DELICIOUS!!!!
Ana, So glad to hear you loved this recipe!
Utterly delicious! We probably make this once a week since discovering this recipe. I often add haloumi or chicken depending on who’s eating it, and only use half the amount of almond butter, with a knob of normal butter. Really easy to make, and a winner with all the family.
Sally, So glad to hear you loved this recipe!
This is the first one of Nisha’s recipes I’ve done and I AM OBSESSED! It is so flavorful and easy to make. This recipe has become a weekly event for me, and I am always super excited to make it.
Ok, can i just say OH MY GOD. This tastes incredible. I never review things, and even with all the good reviews I was skeptical because i’ve tried blog recipes before and they’ve never worked. But I’m going to live off this forever now. Goodbye, chicken curry! I was intimidated with all the ingredients but i put them in a word doc and separated them by steps and it became 100% easier. I added one jalapeno w/ seeds and used peanut butter cos my area doesn’t sell almond or nut butter and I wasn’t going to buy a $100+ blender to make it but I loved it. I’ve got my whole family onto it! I’m making extra for work to give to my colleagues, bout to convert a whole nursing home lol.
Aw, thanks for the lovely review Jem! Thanks for giving the recipe a shot and we hope everyone else who tries it, loves it too!
This recipe is amazing! I have made it twice now. Going to buy her book. It is so good. Pretty easy too!
Thank you so much for sharing this.
WOW!
Cassidy, So glad to hear you loved this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
This is amazing! We made it for dinner and could hardly stop ourselves from eating all of it in one sitting. We eat and make a lot of Indian food, and this is one of the best dishes we’ve ever eaten! Thank you for the recipe! This will be in our regular rotation.
Meagan, So glad to hear you loved this recipe!
I really hate the taste of coconut…do you have suggestions other than coconut milk?
Hi Michael, you could try using cashew cream instead!
Any idea what the nutritional content, calories grams of fat et cetera are in this recipe?
Hi Peter, we don’t include nutrition facts on our recipes for a few reasons. If you’d like to read more as to why, you can do so at this link: https://rainbowplantlife.com/welcome/.
Many of our readers use apps like MyFitnessPal to calculate nutrition facts for their own purposes. Hope that helped!
Love the recipe, love your website, love you. I’ve made this 3 times already, and I freeze it. It freezes well but I vacuum seal it first. I love watching the videos, Nisha’s very funny and adorable. I’ll be making the tofu tika masala next
Thanks for the lovely feedback, Peter!