Description
This Vegan Red Lentil Curry is a warm, comforting one-pot meal packed with rich flavors from spices, creamy coconut milk, and fresh tomatoes. It’s easy to prepare, perfect for meal prep, and naturally gluten-free and vegan, making it a wholesome and satisfying option for plant-based diets.
Ingredients
Scale
Main Ingredients
- 2 tablespoons coconut oil
- 1 red onion, diced (or yellow onion)
- 3 garlic cloves, minced
- 1/2 tablespoon minced ginger
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- 1 teaspoon curry powder
- 2 tablespoons garam masala
- 1 tablespoon red curry paste
- 1 cup dry red lentils, rinsed
- 2 cups filtered water
- 14 ounces fresh tomatoes, diced (or canned, do not drain; blend for smoother curry)
- 13.5 ounces (383g) can of coconut milk
- 1 small lime
Garnish
- Red pepper flakes
- Chopped parsley
Instructions
- Heat the oil: In a deep pot over medium-high heat, add the coconut oil. Allow it to heat up before adding other ingredients.
- Sauté aromatics: Add the diced onion, minced garlic, and minced ginger to the hot oil. Reduce heat to medium and sauté until the onion becomes translucent and the garlic and ginger are fragrant, about 6 minutes.
- Add spices: Stir in the sea salt, ground black pepper, ground cumin, curry powder, and garam masala. Then add the red curry paste. Continue sautéing for 3-4 minutes on medium heat, stirring frequently and adding a splash of water if needed to prevent sticking and to help bloom the spices.
- Add lentils: Mix in the rinsed red lentils. Season further with freshly ground sea salt and black pepper. Stir well to combine everything.
- Combine liquids and tomatoes: Add the blended fresh or canned tomatoes, filtered water, and coconut milk. Stir thoroughly to integrate all the ingredients.
- Simmer: Bring the curry to a boil, then reduce the heat to medium-low. Allow it to simmer gently, partially covered to let steam escape, for about 35 minutes. Stir occasionally to prevent sticking. After 20 minutes, check if lentils are tender and adjust cooking time if needed.
- Season and finish: Taste the curry and adjust the seasoning with additional salt and pepper if desired. Remove from heat and squeeze fresh lime juice over the curry. Stir to combine well—this brightens the flavors.
- Serve: Let the curry cool slightly. Garnish with red pepper flakes and chopped parsley before serving. Enjoy warm.
Notes
- This red lentil curry is a classic vegan comfort food that is easy to make in one pot, ideal for easy cleanup.
- The recipe takes under an hour and is great for meal prepping to enjoy throughout the week.
- Blending the tomatoes before adding creates a smoother, creamier texture in the curry.
- Adjust the spice levels by varying the amount of red curry paste and red pepper flakes according to your preference.
- For a thicker curry, simmer a little longer to reduce excess liquid; add more water if you prefer it thinner.
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
