Go Back
–+ servings
Print Recipe
5 from 9 votes

The Best Vegan Lentil Curry

This easy, insanely yummy, lentil curry is one pot and wallet friendly!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 6
Calories: 226kcal
Author: Lauren Boehme
Cost: $1.50 per serving

Ingredients

  • 2 Tablespoons Olive oil
  • 1/2 a Yellow onion, diced
  • 6 Cloves Garlic, finely chopped
  • 2 Tablespoons Ginger, grated
  • 2 Tablespoons Curry powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon Cayenne pepper
  • 1/4 teaspoon Black pepper
  • 1 Can(14oz) Coconut milk, full fat
  • 1 Can(14oz) Canned tomato sauce (tomato puree not ketchup)
  • 3 Cups Vegetable broth(or water)
  • 1 1/2 Cups Brown lentils, dried
  • 1-2 teaspoons Lemon juice

For Serving

Instructions

  • In a large pot, heat the olive oil on medium high.
  • Add the onion, garlic and ginger. Sauté, reducing heat as needed, until the onion is translucent. About 2-3 minutes.
  • Sprinkle in the curry powder, salt, turmeric, garam masala, cayenne and black pepper. Stir to combine with the onions, garlic and ginger.
  • Let sauté for another minute. Then pour in the coconut milk, tomato sauce and broth. Stir to fully combine everything.
  • Bring to a simmer, then pour in the dried lentils. Stir to combine. Reduce heat so you have a soft boil, then cover.
  • Simmer covered for about 20 minutes. Uncover, stir and then recover and simmer for about 10-15 more minutes or until the lentils are tender.
  • Add the lemon juice, then taste and adjust seasonings, adding more lemon, salt and/ or pepper if needed.
  • Serve the lentil curry over rice if desired. You can top with cilantro and serve with naan as well if you want.

Video

Nutrition

Calories: 226kcal | Carbohydrates: 32g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 394mg | Potassium: 520mg | Fiber: 16g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 4mg