Description

This Vegan Red Lentil Curry is a comforting, flavorful one-pot dish perfect for meal prep and busy weeknights. Made with red lentils simmered in a rich blend of coconut milk, tomatoes, and aromatic spices like garam masala and curry powder, this curry offers a creamy texture with a fresh hint of lime. It’s a hearty, healthy, and satisfying plant-based meal that comes together in under an hour.

Ingredients

Scale

Base Ingredients

2 tablespoons coconut oil
1 red onion, diced (or yellow onion)
3 garlic cloves, minced
1/2 tablespoon minced ginger

Spices and Seasonings

1 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 teaspoon curry powder
2 tablespoons garam masala
1 tablespoon red curry paste

Main Ingredients

1 cup dry red lentils, rinsed
2 cups filtered water
14 ounces fresh tomatoes, diced (if canned, do not drain; blanch or blend for smoother curry)
13.5 ounces can of coconut milk (383g)

Finishing Touches

1 small lime
Red pepper flakes, for garnish
Chopped parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat Oil and Sauté Aromatics: In a deep pot over medium-high heat, add the coconut oil. Once heated, add diced onion, minced garlic, and minced ginger. Reduce heat to medium and sauté until onions become translucent and ginger and garlic release their fragrance, approximately 6 minutes.
Add Spices and Curry Paste: Reduce heat to medium. Stir in sea salt, black pepper, cumin, curry powder, and garam masala into the onion mixture until well combined. Add the red curry paste and continue sautéing the spices and paste for 3-4 minutes to enhance their flavors, adding a splash of water if needed to prevent sticking.
Add Lentils and Season: Incorporate the rinsed red lentils into the pot and mix well with the spices. Season with additional sea salt and black pepper according to taste.
Add Tomatoes, Water, and Coconut Milk: Pour in the diced (or blended) tomatoes, filtered water, and coconut milk. Stir everything together thoroughly to combine all ingredients uniformly.
Simmer the Curry: Bring the curry mixture to a boil, then lower heat to medium-low to maintain a gentle simmer. Cover the pot partially to allow steam to escape. Cook for about 35 minutes, stirring occasionally to prevent lentils from sticking and to ensure even cooking. Around 20 minutes in, check lentil tenderness and adjust cooking time accordingly.
Season and Finish: Taste the curry and adjust salt and pepper if desired. Remove from heat and squeeze the juice of a small lime over the curry, stirring to combine and brighten the flavors. This lime juice addition is essential for balancing richness.
Serve and Garnish: Allow the curry to cool slightly before serving. Garnish with red pepper flakes and chopped parsley for added color and spice. Enjoy this hearty, vegan comfort meal!

Notes

This red lentil curry is a classic vegan comfort food, ideal for anyone seeking a nutritious, plant-based dinner option.
It’s a one-pot recipe making for easier cooking and cleanup, suitable for meal prep throughout the week.
Blending the tomatoes creates a smoother curry texture, but diced tomatoes can be left chunky if preferred for more texture.
The lime juice at the end is critical to bring brightness and balance to the curry’s flavors.
Adjust the red curry paste and red pepper flakes to your preferred heat level.

Nutrition

Serving Size: 1 serving
Calories: 316 kcal
Sugar: 4 g
Sodium: 407 mg
Fat: 19 g
Saturated Fat: 16 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 12 g
Protein: 11 g
Cholesterol: 0 mg