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.
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.
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.
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.
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
- curry powder
- mustard powder
- coconut milk
- chopped tomatoes
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.
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.
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.
- 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
- In a pot or casserole, melt vegan butter, add onions and garlic and fry for around 3 minutes.
- 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.
- 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