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 added 1 (14oz) can of chickpeas to the dish and it was a great chili. Only 1 serrano pepper with seeds gives you enough heat for most of the eaters. It will become a staple in my meal prep, quick, inexpensive and VERY tasty. Thank you.
We’re so happy that the chili turned out well for you, Norbert. Thank you for taking the time to leave a comment and for trying out the recipe!
I’ve made this recipe TWICE this week already. It always comes out perfect. The only thing I do differently is I add chunks of sweet potato, and I add about a tablespoon of sugar. I eat it with basmati rice and indian flatbread normally, but I’ve been known to have a bowl of this by itself as a late night snack lol DELICIOUS!!!!
Hi Octavia, Thank you so much for such a fantastic review! Appreciate you taking the time!
Wow!! I looked up recipes so I could use what I had in my pantry! I just gobbled down 2 servings with basmati rice. It is a beautiful comfort food. I was able to use hot peppers I had brought home from my trip to India. I didn’t use almond butter as I didn’t have any but it was perfection. Can’t wait to eat more tomorrow!!
Hi Casey, we’re so happy you enjoyed this curry and we’re looking forward to you trying even more! :) So cool you were able to use the peppers you brought home from India!
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.
Can the canned tomatoes be replaced with tomato paste?
Hi NM, no, unfortunately not. You can use fresh tomatoes in place of the canned tomatoes, though, if you’d like. It just won’t be as thick and saucy as using canned.
I love this recipe. It’s absolutely delicious!
I didn’t have almond butter so used cashew butter and, living in Spain, I don’t have access to many varieties of fresh chillis so I just used some small red ones from the Asian grocery store but it turned out great. It’s like a big, cosy hug in a bowl. I have some in the freezer but I don’t think it will be there for long!
Thank you for your lovely comment, Jamie! It makes us happy to know that you enjoyed the recipe.
I am trying to track my calories. How many cups is in one serving?
Hi Dorinda, we haven’t measured the volume for this recipe but we know it makes 4 servings. You can find the nutrition information for one serving written on the bottom of the recipe card. If you end up with too much food for you to eat in a few days, this dish freezes beautifully!
I LOVE this recipe. This is the second time I’ve made it. I used two bags of dried chickpeas (cooked, of course) and one entire bag of red lentils. I doubled the recipe and used extra almond butter to thicken the sauce. It tastes like a korma sauce at an Indian restaurant. So wonderfully thick and delicious.
Hey Maria! Wow, I can feel your enthusiasm about this curry through the screen! Love it!
Hi I’m a bigginner cook and I would like to know regarding spices how much 1teaspoon a table spoon what is the exact measurements cause I am so nervous to cook everytime I have tried I always got badly criticised or burnt the food but I’m really trying to be a good mum and give my family homecooked meals I make and not my mother in law or restaurant food. My friend helped make this at my house once and my 4yr old who is really picky eater ate two whole bowls and he hasn’t stopped asking me about it lol
Hi Stacey, we’re thrilled to hear you enjoyed the food :) If we correctly understand what you’re asking- 3 teaspoons is equal to one tablepsoon. We hope you nail the recipe! :) Here’s a recipe video you can follow along with.
Delicious 🤤…will definitely be making this again…and again….and again!
Hi Sam, Thank you so much for such a fantastic review! Appreciate you taking the time!
This is delicious! I used half the amount of coconut milk, jalapeños instead of serrano peppers, and skipped the almond butter, as I wanted to use just what I had at home, but it turned out so creamy and tasty. It’s easy to make, too!
We appreciate your feedback and support, Dani. Thank you for leaving a review!
Hi! Your recipe calls for coconut milk and I was wondering if I can use a different ingredient? My body doesn’t tolerate coconut milk. I am open to dairy or non-dairy options. Thanks!
Hi Aly, Yes, cashew cream makes for a lovely substitute here. To make the cashew cream:
1. Soak ½ cup (70g) of raw, unsalted cashews in water overnight, or do a quick soak by adding them to a saucepan, covering with water, and boiling for 15 minutes. Drain the cashews and rinse well.
2. Add 6 tablespoons (90 mL) of water to a small-capacity high-powered blender (small blender jug, 32 oz / 1L or smaller). Add the cashews, 1 TBSP of freshly squeezed lemon juice, and ½ tsp kosher salt.
3. Blend for about 2 minutes, starting on low and gradually moving up to high speed. Scrape down the sides as you go and blend until it’s completely smooth and no cashew bits remain.
Note: If you only have a large-capacity high-powered blender, you’ll need to double the cashew cream, as there isn’t enough liquid here to blend in a large container. A food processor is a great alternative, but the texture won’t be as silky smooth. Blend the ingredients for approximately 4 minutes.
Hope that helped!
Thank you!! Absolutely love cashew cream. That’s a wonderful alternative! I have made your recipe multiple times with heavy cream and it came out very delicious as well : )
We’re happy you enjoyed it, Aly! :)
My kids love this! And it’s the only way I’ve successfully fed them lentils 😂 We use no pepper, and blend it. So creamy and delicious and love how much you get out of so few ingredients. A favourite for sure!
We’re thrilled your family are fans of the recipe :) Thank you so much for taking time out of your day to share this, Jalisa!
This recipe is one of my favorites! I make it at least once a month! It is so flavorful! Try it you won’t be disappointed! The foodie in me loves all your recipes because of how you go into detail about all the ingredients, and the why.
Your positive feedback is the best reward for our hard work. Thank you, Danielle!
Amazing!!!
Thanks for the lovely feedback, Moni!
Thumbs up
Made a double batch for my first try Half a pound of aging lentils to rotate out of the pantry.
No Serrano so chipotle, ancho, cayenne mix instead Appears to have brought the heat. (About an American medium) Luckily had everything else in the pantry.
First bowl going down well… looking forward to seeing how the rest of the batch tastes after a day or 2 in the refrigerator. Thanks for all your recipes.
Thanks for your lovely review, Bob! We’re happy to hear the recipe went well for you, and we hope you get the chance to try more! :)
This recipe will really make you believe that going vegan is not only easy but can also be delicious! Very flavorful and filling, exceptionally creamy
We’re over the moon to hear you liked the recipe, Jessica. Thanks for your kind words!
Fan-stinkin-tastic!!! I made this with 1 jalapeño and it was not spicy at all, but oh was it delicious! Easy to make in the instant pot too following your directions buried in the comments. This will be on repeat at our house again and again!! Thanks for another amazing recipe!
Tami, your kind words mean the world to us! Thank you for being a part of the RPL community.
This curry was extremely good! I made it to see if I could eat red lentils (I cannot eat some legumes) and I was honestly hoping I could since this curry turned out great. Spoiler alert: turns out I can eat red lentils so this has become one of my favorites! I’ve made this for my family and friends and it’s a success. Totally recommend it :)
Hi Laura, it’s great to hear you had success with the red lentils, and the recipe overall. Thanks for the awesome review!
Figured it was high time I started reviewing more of Nisha’s recipes since, no lie, almost everything I cook is from this site. This is probably one of my favorite recipes! SO good, easy, no expensive ingredients, and especially in winter so very warming and nourishing feeling. This time I made it I could have sworn I had the crushed tomatoes but no, just an 8oz can of tomato sauce. So I used that plus some basic jarred salsa to make up the difference and it really tasted the same as far as I could tell. I will stick to what the recipe calls for next time, but good to know that’s an option in a pinch. Also used half peanut butter half tahini, and apple cider vinegar instead of lemon. Gotta use what you have sometimes :) love your recipes!
Thanks for sharing your experience with us, Laura! So cool to hear this is one of your favorite recipes. :)
I made the Instant Pot version of this recipe but unfortunately it stuck at the bottom! I was quite disappointed. The mixture was too thick. I had to finish cooking if on the stove (and added some water). Next time, I will add 2 cups of water, a small can of diced tomatoes instead of the fresh tomatoes and I will add the coconut milk and almond butter at the end of the cooking cycle.
From Nisha: “Hi Elaine, sorry to hear that! What I’ve gathered from other readers is that there are some differences across Instant Pot models in their sensitivity to burning (which is quite unfortunate, given that they keep coming out with new models!). For instance, when I had the Instant Pot Duo, I noticed it was less sensitive to burning than the newer Instant Pot Duo Plus (and a few readers who also have the Instant Pot Duo Nova report that it feels more sensitive to burning than older models), so I do think that’s a possibility.
Usually, the burn notice is triggered when either the ingredients are too thick, there’s not enough water/liquid was added, or there were browned bits stuck to the bottom of the pot after saueting/before pressure cooking.
I think using fresh tomatoes instead of canned tomatoes, which are thicker and more viscous, will help, in addition to using more water. You should be able to add the coconut milk during the pressure cooking (and the flavor will be better that way), but I do agree it would be a good idea to try adding the almond butter after the pressure cooking cycle.”