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 10 mins
Cook 35 mins
Total 45 mins
5 from 1538 votes

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.

And if you already love this curry, I have more delicious curries for you to try!

For more Indian flavors, this Vegan Pumpkin Curry with Tofu is packed with protein and totally delicious. Or if you’re looking for something different (but still in the curry family), this Thai Butternut Squash Curry with Chickpeas is a fan favorite. Like the Red Lentil Curry, both recipes are weeknight friendly and totally delicious.

And if you own an instant pot, I have a number of curries in my cookbook, The Vegan Instant Pot Cookbook.

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.

Need another use for those red lentils in your pantry? My 10-Ingredient Red Lentil Bolognese is a must-make (and pantry-friendly!).

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

You can also view a web story of me making the the red lentil curry here.

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

If I could only cook one dish for a vegan skeptic…
If I could only cook one dish for a vegan skeptic…

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 2600 reviews on Amazon. 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

5 from 1538 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
Diet Vegan
Serving size: 4

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).

Calories: 517kcal | Carbohydrates: 45g | Protein: 19g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 164mg | Potassium: 1113mg | Fiber: 19g | Sugar: 7g | Vitamin A: 474IU | Vitamin C: 22mg | Calcium: 141mg | Iron: 9mg

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2,303 comments on Vegan Red Lentil Curry

  1. Andrea

    5 stars
    This is such a great dish!!! So tasty. Have made it several times now and will continue.

    1. Kaitlin @ Rainbow Plant Life

      Andrea, So glad to hear you love this recipe!

  2. Ainsley

    5 stars
    I made this once at the start of the year and since then it’s been a consistent meal that I make every few weeks, I love it! In terms of tastiness and easiness it’s up there as one of my favourites- I cook my rice in some of the coconut milk as well.

    I’ll have to check our your other recipes some time!

    1. Kaitlin @ Rainbow Plant Life

      Great to hear, Ainsley! You definitely need to check out some of the other recipes! The vegan naan makes a wonderful pair with this red lentil curry. We have a roundup of vegan Indian food here on the blog as well!

  3. Pernilla Andersson

    5 stars
    I looove it🤩

    1. Kaitlin @ Rainbow Plant Life

      So glad you do, Pernilla!

  4. Corina

    Hello – We are planning to make this recipe tonight and are excited to taste it! It does not say whether the lentils are canned or dried. The measurement would indicate dried but we are having a hard time believing that dried lentils will fully cook in 25 minutes. We are also at altitude so things tend to take longer to cook to soft and cooking times tend to run short. But please let us know the recipe specifics so we can time everything right.

    1. AGrn

      It mentions in the instructions to “Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened”

    2. Kaitlin @ Rainbow Plant Life

      Hi Corina, sorry we didn’t get back to you in time. We refer to dried lentils in this recipe. Red lentils are quick cooking, but if you’re at an altitude you may need to cook them bit longer. We hope the recipe went well!

  5. Liz

    5 stars
    Absolutely LOVE this recipe! Great for a curry base too – I usually add additional veg to beef it up a bit – think cauliflower, green beans.

    1. Kaitlin @ Rainbow Plant Life

      Sounds wonderful, Liz! We love adding veggies to this dish as well.

  6. Maria Firth

    Absolutely love 💗 this recipe! I haven’t been vegan very long, but omg I am converted. I also bought the book and not one recipe has disappointed me all the dishes tried are delicious 😋 Thank you so much
    Nisha x x x

    1. Kaitlin @ Rainbow Plant Life

      So great to hear you’re enjoying the recipes, Maria! 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!

  7. Christie Smith

    5 stars
    One of my favorites!!! My husband loves it too even though he is not vegan. :). Thank you!!

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Christie. We love to hear it! Thanks for your comment and for taking the time to review!

  8. Peter

    5 stars
    FINALLY – a dal that tastes like that found in better Indian restaurants. Subtle flavours, slight heat, tender. I’m impressed. Thank you.

    1. Kaitlin @ Rainbow Plant Life

      Yay, we’re so happy you enjoyed the curry, Peter!

  9. irene waclawski

    i absolutely love this recipe, just ,thank you

    1. Kaitlin @ Rainbow Plant Life

      That’s so great to hear, Irene! 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!

  10. Tania

    5 stars
    This is the first time I’ve ever made red lentils and curry. Together they are wonderful! I’m trying to incorporate more meatless meals into my rotation and this will be added to my list. Thanks!

    1. Kaitlin @ Rainbow Plant Life

      That’s awesome to hear, Tania! You picked a great recipe! We hope you love all our other recipes you get a chance to try in the future :)

  11. Carolyn

    5 stars
    We loved this red lentil curry. Just the right level of spiciness and wonderfully rich and creamy. It was very easy to put together and it uses a lot of ingredients I typically have in my pantry. Thank you for this great recipe!

    1. Kaitlin @ Rainbow Plant Life

      Great, Carolyn! Sounds like the recipe worked out well, thanks for sharing!

  12. Nate

    5 stars
    Long time lurker of your YouTube channel, and I finally got around to making one of your recipes. This is the one I chose, and let me say, my meat eating family devoured it. The recipe says it serves four, but I thought it could serve 6-8 easily. I made no substitutions here and it all worked great. Highly recommend!

    1. Kaitlin @ Rainbow Plant Life

      Nate, So glad to hear everyone loved this recipe! Thanks for following and trying one of the recipes! :)

  13. Victoria

    5 stars
    This recipe is hand down the best ! We’ve been searching for an amazing curry that doesn’t involve chicpeas
    We love this one and make it once a week. I can’t resist it.

    1. Kaitlin @ Rainbow Plant Life

      Amazing to hear you’re such a fan of the curry! Thanks for sharing, Victoria!

    2. Kaitlin @ Rainbow Plant Life

      Awesome, Victoria! Thanks for sharing :)

  14. Colleen

    5 stars
    I love this recipe. I just made it for the third time today. It’s wonderful for meal prep and also freezes well. This is now in my regular meal rotation. I also add a can of garbanzo beans and sauteed mushrooms at the end to make this stretch even further. Thank you for sharing this recipe!

    1. Kaitlin @ Rainbow Plant Life

      We’re happy you love it, Colleen! The addition of mushrooms and chickpeas sounds delicious as well :) You’re welcome for the recipe!

  15. Carol Cox

    5 stars
    Made this and it was ABSOLUTELY DELICIOUS!! My husband almost ate the whole thing on his own. Really really delicious!! Thank you so much.

    1. Kaitlin @ Rainbow Plant Life

      Yay, Carol! So great to hear you and your husband were big fans of the curry! :)

  16. Barbara

    5 stars
    This was easy and delicious! We didn’t have the freshest ingredients, but it still turned out great!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Barbara!

  17. Kenya Star

    5 stars
    I have made this several times and it’s always amazing and very forgiving depending what I have on hand. It’s great in the IP as well as the stove. I’m a long time fan and have enjoyed many of your recipes!!

    1. Support @ Rainbow Plant Life

      Awesome, Kenya. Thanks for your comment and for taking the time to review!

  18. Jane

    5 stars
    I’ve made this several times now for my 3 daughters. One is vegan, one is vegetarian, one eats anything. This is soul food at its finest – quick, adaptable, forgiving, satisfying. Thank you!

    1. Support @ Rainbow Plant Life

      Awesome, Jane. Thanks for your comment and for taking the time to review!

  19. Hawa B

    5 stars
    Absolutely delicious! My fiancé (who isn’t plant based) loved it as well. He kept going back for more. This will definitely be added to the dinner rotation! Thank you!

    1. Support @ Rainbow Plant Life

      Awesome, Hawa. Thanks for your comment and for taking the time to review!

  20. Sharon

    This was fantastic and so easy to whip up. I used fresh tomatoes from the garden as I didn’t have any canned and it was still delicious. Will be my go to weekly. Thank you!

    1. Support @ Rainbow Plant Life

      Hi Sharon, we’re thrilled to hear you enjoyed 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!

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