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Lentil Curry

This Lentil Curry is an amazing 10 minute meal, vegan, tasty, packed with aromatic spices, creamy, satisfying and protein rich. Using canned lentils makes it a great time saver. It is amazing over rice, quinoa or pasta, and even pickiest kids will eat this.

Side view on the pan with the Lentil Curry.

Curries are always on my list of recipes which I can eat every day. Just thinking about dishes like this Potato Curry, the Sweet Potato Curry, or my Eggplant Curry makes my mouth water. 

I made them at least 3 times a week, so filling, budget friendly, easy to prepare, flavorful, filling and affordable.

Craving more Curry Recipes? As always browse around and get inspired for any meal.

Ingredients needed for this recipe on a wooden board.

Why this is the best Lentil Curry

Making this is so easy, yet delicious that you will probably eat this almost any day.

I’ll show you everything with step by step pictures and clear instructions. So it is easier that you might think and you always get perfect results.

Using canned lentils makes it faster, no need for cooking lentils.

First the onions and garlic are sauteed in vegan butter.

Also, it is packed with flavors from amazing spices: curry powder, cumin and ginger take it over the top.

What you get is super versatile: you can use it plain or over rice or pasta. I can imagine it is even delicious over mashed potatoes.

When you follow my instructions, you get a result that is creamy and rich: coconut milk and vegan butter make this curry so indulgent.

Adding canned lentils and spices to the onions in the pan.

What you need for this Lentil Curry recipe

No need for a big shopping list! Very little that you need to have at hand for this recipe. 

Check your pantry for:

  • canned lentils
  • vegan butter
  • garlic
  • onions
  • cumin
  • curry powder
  • mustard powder
  • ginger
  • coconut milk
  • chopped tomatoes

Final step is adding crushed tomatoes and coconut milk to the pan.

How do you make Lentil Curry

In a pot or casserole, melt vegan butter, add onions and garlic and fry for around 3 minutes.

Next give the lentils, crushed tomatoes, ginger, curry powder, cumin, and mustard powder to the onions and season with salt and pepper. Cook for 4 minutes more on medium heat.

Finally, add coconut milk and let simmer for one minute more. 

Showing the ready Lentil Curry in the pan, without and with extra cilantro garnish.

Leftovers will last for 6 days in the fridge when stored in an airtight container.

Alternatively you can freeze this Lentil Curry in a suitable freezer bag for around 3 months.

Top view on the creamy Lentil Curry.

Variations

This is a fairly basic recipe and you have all the chances to make it special.

Think about adding cherry tomatoes, scallions, spinach, bell pepper, or carrots.

Collage of two pictures of the Lentil Curry with recipe title text.

If you try this Lentil Curry, make sure to tag me on Instagram or Facebook so I can see all your remakes.

Cheers, Florian.

Top view on the creamy Lentil Curry.

Lentil Curry

Yield: 2
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes

This Lentil Curry is an amazing 10 minute meal, vegan, tasty, packed with aromatic spices, creamy, satisfying and protein rich. Using canned lentils makes it a great time saver. It is amazing over rice, quinoa or pasta, and even pickiest kids will eat this.

Ingredients

  • 1 15 oz can lentils, drained
  • 5 cloves garlic, minced
  • 3/4 cup onions, diced
  • 4 Tbsp vegan butter
  • 1/2 cup full fat coconut milk
  • 1/3 cup crushed tomatoes
  • 1 Tbsp curry powder
  • 1/2 tsp mustard powder
  • 1 tsp cumin
  • 1/2 tsp ground ginger
  • salt, pepper to taste

Instructions

  1. In a pot or casserole, melt vegan butter, add onions and garlic and fry for around 3 minutes.
  2. Give the lentils, crushed tomatoes, ginger, curry powder, cumin, and mustard powder to the onions and season with salt and pepper. Cook for 4 minutes more on medium heat.
  3. Add coconut milk and let simmer for one minute more.
Nutrition Information:
Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 470Total Fat: 11.4gSaturated Fat: 6.2gTrans Fat: 0gUnsaturated Fat: 4.2gCholesterol: 0mgSodium: 1200mgCarbohydrates: 70gFiber: 26gSugar: 12gProtein: 28g
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alice toth

Saturday 25th of July 2020

FANTASTIC!!!!! My husband kept saying how good it was! I used Trader Joe's steamed "ready to eat" lentils (17.6oz) in the cold case. I also used a whole can of coconut milk and increased the amount of garlic, curry powder (madras), ginger and cumin because our family likes a lot of spice. It comes together very quickly and was delicious!