Vegan Red Lentil Curry

Easy, creamy and oh-so-delicious.

A hearty, comforting, satisfying and wholesome meal your family is going to love (even if they are not vegan). This plant-based curry is packed with protein, fiber and antioxidants. It’s a simple dish that checks all the boxes for flavor, nutrition, and simplicity.

Perfect for busy weeknights or cozy weekend meals, this one-pot red lentil curry comes together with very little prep and delivers bold, warming spices in every bite. Whether you’re a seasoned cook or just getting started with plant-based meals, this recipe is a no-fail way to impress your taste buds and your loved ones. Trust me, this is a crowd pleasing recipe that is going to have everybody coming back for seconds.

WHY YOU’LL LOVE THIS RED LENTIL CURRY

Creamy and Comforting: The combination of coconut milk and tender red lentils creates a lusciously creamy texture that’s incredibly satisfying. Is there anything more comforting than a bowl of curry?

Packed with Protein, Fiber and Antioxidants: Red lentils are a fantastic source of fiber and plant-based protein, making this curry filling and nutritious. Carrots, tomatoes and spices are known for their antioxidant properties.

Spice-Rich and Flavorful: A beautiful blend of spices -ginger, curry, garam masala and turmeric- elevates the flavors, making each bite a delight.

Vegan and Gluten-Free: This recipe is naturally vegan, dairy-free, and gluten-free, making it suitable for many dietary needs.

Easy to Make: Just one pot and simple ingredients are all you need for this fuss-free recipe.

Batch Cooking and Meal-Prep Friendly: This recipe doubles well and makes great leftovers! Store any extras in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

This curry pairs beautifully with brown rice or quinoa. For an extra special touch, serve it with a side of homemade naan or roti. You can also serve it alongside steamed potatoes or a light cucumber salad to balance out the rich flavors.

Red lentils are a fantastic plant-based protein source and cook quickly compared to other lentils. Their mild flavor makes them the perfect base for bold spices, and they break down into a creamy texture -my favorite thing about them- ideal for thickening curries. Plus, they’re rich in fiber, iron, and essential nutrients, making this dish as nourishing as it is delicious.

FAQ

Can I make this curry ahead of time?
Yes! This curry tastes even better the next day after the flavors have had time to meld together. Store it in the fridge and reheat gently on the stove when ready to enjoy.

Can I use other types of lentils?
I wouldn’t recommend using other types of lentils, this curry is all about texture and creamy red lentils are partly responsible for that. Not a fan of red lentils? Then try my Potato, Carrot and Chickpea Curry.

Is this curry freezer-friendly?
Absolutely! This curry freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat on the stove.

If you make this lentil curry recipe, be sure to leave a comment below! And don’t forget to snap a picture and tag us on Instagram @mondaydreamsblog so we can see your delicious creations. I love hearing from you and seeing how you make these recipes your own!