This hearty vegan lentil curry is the perfect weeknight meal. It’s creamy, filling, easy to make and loaded with flavor.
Vegan lentil curry is wholesome, super delicious and high in protein and fiber. All that good stuff.
It’s super easy and pretty quick too, and you can have dinner on the table in less than an hour with this meal.
If you have leftovers, you’ll be happy too because leftovers are divine for lunch the next day.
And making this is a walk in the park.
Even if you’re a cooking newbie this recipe will be easy for you. It’s super forgiving and even if you make a few mistakes, it’ll be okay!
And if you love a good curry you’ll also love our butternut squash curry and our vegan chana masala.
How To Make Vegan Lentil Curry
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Add chopped onions and garlic to a pot with olive oil and spices and sauté until the onions are softened. Add dried lentils and toss them up with the onions and spices.
Add canned chopped tomatoes, vegetable stock and canned coconut cream (or coconut milk) and stir it in.
Bring it to a simmer and then turn down the heat, and simmer until the lentils are soft and cooked.
Add fresh basil leaves.
Stir in the basil leaves until just wilted. Add coconut sugar (for flavor balance) and salt and pepper to taste.
Your lentil curry is ready to serve!
How To Serve Lentil Curry
Serve with or without basmati rice, as you like it! I’m a fan of the rice, so rice it is for me. Cauliflower rice would be great with this too.
Some fresh basil leaves and slices of fresh lime are also great to serve with this. If you’d like something on the side then a loaf of crusty bread to mop up the sauce is always a winner. Or bake a loaf of whole wheat bread.
This recipe easily serves 6 for a filling and delicious meal.
Storing and Freezing
Keep leftovers in the fridge and reheat as needed. Leftovers keep very well for 4-5 days in the fridge.
It’s also freezer friendly for up to 3 months. Thaw overnight in the fridge.
More Vegan Lentil Recipes
- Vegan lentil soup is an ultra simple 6-ingredient recipe that is so creamy you will wonder if there is actually cream in it, but there isn’t!
- Red lentil dal is ready in 30 minutes and super delicious and satisfying.
- Lentil bolognese is super hearty and veggie-packed.
- Vegan dal makhani is rich creamy and restaurant quality.
- Lentil ragu makes the best hearty pasta dish!
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Lentil Curry
Ingredients
For the Lentil Curry:
- 2 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 Tablespoon Mild Curry Powder
- ½ teaspoon Cumin
- ½ teaspoon Coriander Powder
- ½ teaspoon Turmeric
- ¼ teaspoon Cayenne Pepper
- 1 ½ cups Dried Brown Lentils (300g)
- 28 ounces Canned Chopped Tomatoes (800ml, 2 cans)
- 3 cups Vegetable Stock (720ml)
- 14 ounces Canned Coconut Cream (400ml, 1 can) Unsweetened
- 2 cups Fresh Basil
- 1 Tablespoon Coconut Sugar or Light Brown Sugar
- Sea Salt and Black Pepper to taste
For Serving:
- Basmati Rice
- Fresh Basil
- Fresh Lime
Instructions
- Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
- Add in the dried lentils and toss them with the onions and spices.
- Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked – around 35-40 minutes.
- When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
- Serve with rice, fresh basil and some slices of fresh lime.
Video
Notes
- Coconut cream can be replaced with canned, full fat, unsweetened coconut milk.
- You can switch the fresh basil to baby spinach if you prefer.
- Store leftovers in the fridge in a covered container for 4-5 days. It’s also freezer friendly for up to 3 months.
- Nutritional information is for the lentil curry only and does not include rice.
A lovely, very simple recipe. I added 1/2 cup quinoa and 1/4 cup chia seeds and 1 1/2 tbs ground flaxseed for even more nutrition. It is so delicious and takes almost no effort. Many thanks for sharing so we can all eat better.
Thanks so much Karen! 🙂
This recipe was a hit! So good! Definitely will be making it a staple. Thank you!
Awesome! Thanks so much Gina!
I love love love this recipe! I have now made it about 5 times! Tastes so good! <3
Thank you!
Awesome! Thanks Mia!
Another hit with the whole family!
Thanks Cathie!
You think I could use kale instead of basil? Thanks
Sure!
The Best Lentil Curry I had in a long time. This will definitely a regular in our house! I just added tomato paste (because I ran out of tinned tomatoes) and doubled the cumin and coriander
So glad you enjoyed it! Thanks for the great review Astrid!
This recipe was a real hit! Guests who are used to going to Indian restaurants said it was exactly what you would expect, which I felt was a real compliment. I used some spinach and some basil, probably a cup of each and had to use a DIY curry powder because one of my guests is allergic to ginger.
Awesome! Thanks so much Marianne!
Delish! I substituted mango for the tomatoes as I am supposed to not eat nightshades and it was incredible!
Fantastic! So glad that worked well, thanks for sharing!
Fantastic! So glad that worked well, thanks for sharing!
Hi, Just wondering, can you use barley instead of lentils???
Hi Zeva, that might work, I haven’t tried it!
Made this curry today and it was very tasty! I skipped the sugar and added an extra teaspoon of cayenne pepper. The basil is a must.
Awesome! Thanks for sharing Nancy!
If I want to make this milder to serve to my kids, how would you recommend reducing the spices? Or are there any I can leave out altogether? Thanks
Hi Jen, you could reduce the curry powder and make sure you do use a mild one, or you could omit it completely, and you could omit the cayenne pepper. This recipe isn’t very spicy at all as is, but with those changes it wouldn’t be spicy at all. 🙂
So easy and so effing delicious everytime!
Hahaha, so glad you liked it Calista!
I’m an Indian and I swear by this recipe in college – it’s the perfect fit. I usually switch the spices a bit, like adding hot curry powder and an extra punch of heat with hot chilli powder but the coconut milk balances it out perfectly. I also skip on the coconut sugar and indulge on the lemon juice with some hearty brown rice, such an incredible, fulfilling meal!
So glad you enjoy it, thanks for sharing! 🙂
Do you think I could use green lentils instead of brown?
Yes, it should be fine!
Alison, this is a very delicious meal. The whole family enjoyed it. Thank you!!!!
Wonderful! Thanks Janelle!