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5.0 from 42 votes

Easy Vegan Lentil Curry

Vegan lentil curry with warm curry Indian spices! You will love this easy, one pot meal – the perfect plant based recipe for everyone to enjoy. Serve with rice and naan for a hearty meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 330 kcal
Course: Dinner
Cuisine: Indian

Ingredients

  • 2 tablespoons coconut oil
  • ½ medium onion diced
  • 5 cloves garlic minced
  • 1 ½ tablespoons freshly grated ginger
  • 1 small bunch carrots diced (about 1 cup - see notes)
  • 2 tablespoons mild curry powder see notes
  • ¾ teaspoon ground turmeric
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper optional, for some heat
  • 1 teaspoon fine sea salt to taste
  • 1 (14 ounce) can crushed tomatoes (or sub tomato sauce)
  • 2 ¾ cups water* or vegetable broth, see notes
  • 1 cup dried brown lentils
  • 1 (14 ounce) can full-fat coconut milk
Serve With
  • fresh cilantro for garnish
  • rice or quinoa or another grain
  • Naan

Instructions

Stovetop Method
    Cup of Yum
  1. In large pot over medium heat (love my Staub for this), add 1 tablespoon coconut oil, onion, garlic, ginger and carrots. Cook for 3-4 minutes, stirring frequently. Add in spices and salt, turn heat up to medium-high, stirring continuously for another 4-5 minutes. Add a little extra oil here as needed.
  2. Reduce heat to medium; add crushed tomatoes, water and lentils. Stir to combine then bring mixture to a simmer, then cover and continue simmering for about 35-40 minutes, string every 10 minutes. After about 40 minutes, mixture should thicken a little.
  3. Now stir in coconut milk, continue simmering uncovered for 5 minutes on low-medium heat, then remove from heat and let stand for 10-15 minutes. until curry has thickened more.
  4. Serve with rice, naan and more fresh cilantro.
Instant Pot Method
  1. Add coconut oil, onion, garlic, ginger and carrots to Instant Pot. Use "Saute" mode on low heat, stirring frequently to cook down for about 4 minutes. Add in spices and salt, and a little more oil as needed, stirring continuously for another 4-5 minutes.
  2. Add in tomato puree, 1.75 cups water and dried lentils. Stir until combined. Secure lid, setting valve to "sealing" and cook on high pressure "manual" mode for 15 minutes, then "natural release" pressure cooker for 10 minutes.
  3. Carefully remove lid, stir in canned coconut milk. Let curry stand for 10 minutes. Note: the Instant Pot Method won't be as thick right away, so you can opt to use 1 cup of coconut milk, or just know it will thicken the longer it sits (and once it's been refrigerated if you have leftovers.)

Notes

  • Instant Pot Method: Uses less water than stovetop. Only use 1.75 cups water for Instant Pot. If you want softer lentils (more mushy in texture), set timer for 18 minutes.
  • adapted from RecipeTin Eats
  • Nutrition info does not include toppings or sides.

Nutrition Information

Calories 330kcal (17%) Carbohydrates 32g (11%) Protein 12g (24%) Fat 20g (31%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 508mg (21%) Potassium 788mg (23%) Fiber 13g (52%) Sugar 5g (10%) Vitamin A 3776IU (76%) Vitamin C 11mg (12%) Calcium 83mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 330

% Daily Value*

Calories 330kcal 17%
Carbohydrates 32g 11%
Protein 12g 24%
Fat 20g 31%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 508mg 21%
Potassium 788mg 17%
Fiber 13g 52%
Sugar 5g 10%
Vitamin A 3776IU 76%
Vitamin C 11mg 12%
Calcium 83mg 8%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.