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!
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.
How to make this Vegan Red Lentil Curry
First, gather your ingredients.
Dice up your ginger, garlic, chili peppers, and turmeric (if using fresh).
Sauté the ginger, garlic, chili peppers, and turmeric (if using fresh) in hot oil for about 2 minutes, until fragrant.
Then, add the ground spices and cook for 30-60 seconds, stirring frequently to prevent burning.
Deglaze with the vegetable broth, then add in the red lentils and crushed tomatoes.
Simmer, covered, for 20 to 25 minutes, or until the lentils are cooked through.
Stir in the coconut milk and almond butter.
Continue cooking, uncovered, for 5 to 8 minutes, until the curry has thickened.
Finally, stir in the lemon juice and cilantro, and season to taste.
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.
Vegan Red Lentil Curry Recipe Video
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!
More Recipes You Might Like
In the mood for more curries? Check these out:
- Thai Butternut Squash Chickpea Curry
- Vegan Pumpkin Curry with Tofu
- Instant Pot Butternut Squash Lentil Curry
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
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 can’t overstate how much I rely on Nisha’s recipes! I have a complex medical situation and a number of associated disabilities, many of which reduce my mobility and energy level, so I can’t cook every day.
One of my disorders prevents me from taking medication for high cholesterol, so I’ve been focusing on a plant forward diet. Almost every recipe on Nisha’s website (sometimes modified for food allergies) works perfectly for us. I often scale up, or add some extra ingredients, so the meals will last much of the week, just in case I can’t cook later.
This red Lentil Curry is one of my favorites, and I’ve been making it a few times a month for the last year or so. Tonight, I added some white beans and some potatoes, so I increased the tomatoes, broth, and spices (my spouse and I like very spicy food). As usual, it was perfect, and I know from experience it’ll be even better later in the week! Depending on how I feel, I may make some naan and serve the curry as a wrap later, or alongside some roasted veg and rice in a balanced bowl with one of the delicious sauces Nisha has here. 😉
I’ve always enjoyed cooking, especially Indian food, and have been vegan and vegetarian in years past. Most of the resources I used years ago were too labor intensive (or expensive) for my current health and family situation, but I’ve yet to find that with Rainbow Plant Life-in fact, this is my first stop when looking for a recipe, or just inspiration for the weekly meal plan.
I know you aren’t specifically gearing your content towards disabled people, but I wanted you to know how much of a positive impact you’ve had on my life and enjoyment of cooking and eating!
Hi Rachel! What a thoughtful and lovely comment to receive. Thank you for taking the time to share that with me! I had no idea that the recipes I share could have this kind of personal impact on one of my readers, and I’m so touched that you chose to share this with me. I love that you have found ways to supplement and jazz up this recipe and that you are enjoying many other recipes on my blog! I appreciate the love!
I have been experimenting with different red lentil curries over the years (red lentil is not a staple food around here) and they were always OK but today I decided to follow this specific recipe to the T (as I have done also with the chili and the vegan moussaka dish with great success) because I had all the ingredients at home except for the fresh turmeric. This just came out PERFECT in the instant pot (well, the local brand similar to an IP :)!
I just purchased the cookbook. I have learned so much from the website and the Youtube channel that I wanted to contribute. Thank you so much for making it possible to serve delish vegan food that delights everyone!
Hi Ceci, we’re so happy you loved the curry :) And we can’t wait for you to try the Instant Pot recipes from the cookbook! Thanks for the lovely review :)
Made this recipe for dinner this evening. It came out great! I processed a can of diced tomatoes in a Ninja. I processed ~1-2 oz of pre-processed tomatoes, with 6 cloves of garlic and a medium sweet onion until it was a grainy paste. I then added it as the first ingredient to the coconut oil. I did not have almond butter but had some cashews on hand, so add a few ounces chopped cashews. I also add about 1/2 lb of baby Bella mushrooms. My wife loved the dish! Thank you!
Hi Ron, we’re so happy you two enjoyed the curry! Thanks for sharing your personal experience :)
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!
My fuzzy eaters had a very good meal.
We’re so happy that the curry turned out well for you, Denise. Thank you for taking the time to leave a comment and for trying out the recipe!
i’ve made this recipe a handful of times and everytime i swear it gets better and better. my husband and i love really spicy food so i ended up adding 4 serranos and 1 habanero, it was perfect for our tolerance. i also opted for peanut butter since i didn’t have almond on hand and it was still absolutely delicious. thank you nisha for this absolute gem of a recipe 😊
Hi Maria, Thank you so much for such a fantastic review! Appreciate you taking the time!
Best red lentil curry I have ever made beautiful really really nice I added some prawns at the very end and me and my son ate every last bit over 2 days even better tasting the next day 👍
Your positive feedback is the best reward for our hard work. Thank you, Paul!
This was absolutely delicious and so easy to make!!! I LOVE the richness and depth of flavors as well as the creaminess from the almond butter and coconut milk. It’s so hearty. I will definitely be making this on repeat!
We’re so happy that the curry turned out well for you, Varsha. Thank you for taking the time to leave a comment and for trying out the recipe!
So so delicious! Thank you for this awesome recipe, it was such an easy and super yummy dinner, will definitely be making again!
We’re over the moon to hear you enjoyed the recipe, Kate. Thanks for your kind words!
I’ve made this twice in the past 2 weeks. My 11 year old and husband absolutely love it! I can’t lie I love it too!!! Thank you!
Hey Octavia! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!
This is my 3rd time making this wonderful dish, and it won’t be my last time, love this recipe!!!
We’re over the moon to hear you love the curry, Jill. Thanks for your kind words!
The best recipe! So easy and super tasty – thank you
Thank you for your lovely comment, Sowmya! It makes us happy to know that you enjoyed the recipe.
This has become one of our weekly go to meals. My 10yr old son loves it which is a bonus. (I make the mild version) I serve it with naan (also your recipe) or on roti served like a quesadilla,
Hi Christina, Thank you so much for such a fantastic review! Appreciate you taking the time!
I was looking for lentil recipes and Indian dishes and came across a video on YouTube but that person used a pressure cooker which I do not have. The next video was yours and I have been making this dish at least two times a week ever since. It is simple, delicious, and easy to prepare. I have been looking to expand my vegetarian recipes. Next, I will try the Dal Makhani. Thanks for sharing!
Hi Mesheba, so cool to hear you found our Youtube Channel and got the chance to try this recipe! We hope you get to try many delicious recipes in the future. Here’s a link to our Lentil recipe roundup if you’re interested in checking out some new vegan lentil recipes!
I knew I would like this dish, so the first time I made it, I doubled the recipe. I was able to freeze a container and loved having it on hand. The second time I made it, I QUADRUPLED the recipe! I ate a bowl every day for four days and still was able to freeze 3 containers. I think I’m going to have to go thaw one out now!
Hi Lori, Thank you so much for such a fantastic review! It makes us so happy you are such a huge fan of the recipe :)
I’ve been relying on the internet to look for vegetarian/vegan recipes for some time. However, this is my first time writing a review for the recipes I’ve tried since becoming vegetarian.
Oh, my goodness…I was not expecting this dish to be so cozy and flavorful. I added a bit more garlic and ginger and kept the seeds of both serrano pepper (I love spice and heat!), and the dish had such a comforting heat to it. Perfect for a cold, rainy day like today. Not only am I looking forward to the leftovers, but I am looking forward to your other recipes that I have bookmarked. I’m so happy that I found this website!
We’re so happy that the curry turned out well for you, Sahar. Thank you for taking the time to leave a comment and for trying out the recipe! We’re happy you found us as well, we hope you keep enjoying each new RPL recipe you get a chance to try :)
This was extremely good! The creaminess (is that a word?) is amazing. Thank you so much Nisha for sharing this recipe.
Greetings from the Netherlands :-)
Hi Alexandra, Thank you so much for such a fantastic review! Appreciate you taking the time!
This dish is a great one and so satisfying. I added chick peas as well and more crushed tomatoes! Thank you!! I served it with some basmati rice and I made fresh naan bread. Yum
Thanks for sharing, Marg! We’re so happy that the curry turned out well for you.
This has become one of my favorite recipes! Thank you!
Hi Kyla, 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!
Thank you for creating and posting this recipe it is delicious. I added spinach and mushrooms as you suggested to up the veggie count. Both my husband and friend really liked it and they are carnivores! Thanks also for taking the time to add the notes, suggestions and substitution information, it’s very help.
Will be making this again.
Hi MJ, lovely to hear the curry was a hit! We’re happy to provide all the information :) Appreciate you taking the time to leave a review!
WOW! This is purely amazing!!! Afterwards, all I could say was ‘that was so good’ and pretty much in a food coma since. It is so creamy, flavourful, comforting and just yummy. The almond butter really comes through and makes it creamy and taste amazing. I love the simplicity of it and did not and would not change anything. I did not have fresh coriander so omitted that but the rest if it was strictly to the recipe. The only thing I would say is that the only almond butter I could find was around £10 (UK) so I instead bought a bag of almonds and made my own almond butter in a food processor which was a lot cheaper (nearly half the price of the above). Might be worth factoring this in as the price of some stuff has sky rocketed!
Hi Wren, so jazzed to hear you loved the recipe 🎷 This is a staple in my house too! Thanks for the thoughtful review :)