Easy Vegan Lentil Curry

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This vegan lentil curry is a healthy, flavorful, and protein-packed dish that makes a perfect weeknight dinner and leftovers! Tender lentils are covered in a zesty sauce infused with bold spices like garam masala, cumin, and curry leaves. Serve it with vegan naan, cilantro, and chutney!

Vegan red lentil curry in a serving bowl topped with red chili, flat bread, cilantro and a drizzle of yogurt.

Why you’ll love it

Easy: Vegan lentil curry is easy to prepare and uses pantry staples, making it great for quick weeknight meals or lunches.
Healthy: This nourishing recipe is filled with protein, fiber, and loads of vitamins and minerals.
Diet-friendly: Vegan lentil curry is plant-based, gluten-free, and can be made without oil.

Easy vegan red lentil curry

Vegan lentil curry is a simple recipe that boasts bold Indian flavors. Tender lentils are mixed with savory vegetables and spices like cumin, ginger, coriander, garam masala, and turmeric.

With only a few necessary ingredients, this recipe is affordable, healthy, and great for meal prep. Lentils are packed full of fiber, protein, and vitamins, making them a great addition to any meal plan.

Serve this plant-based recipe as a quick lunch or hearty dinner, or pack and freeze it for busy weeks ahead. If you’re in the mood for a new recipe that keeps you full and energized, this recipe is a must-try!

Is lentil curry vegan?

Most lentil curry recipes are vegan and vegetarian-friendly. The only ingredient you have to be wary of is ghee during the cooking process, which makes it only vegetarian. However, this recipe can easily be made vegan by using avocado oil or coconut oil.

Ingredients & Substitutions

Labeled ingredients laid out separately for red lentil curry.

Red lentils: The texture of red lentils is ultra-creamy and tender. Plus, they soak up spices and seasonings incredibly well. You can replace them with green lentils, but the texture won’t be quite as creamy.
Chilis: I use both whole dried chilis and green chilis to add spice and flavor. Half or omit the chilis if you are sensitive to the heat. You can also use powdered cayenne pepper.
Whole curry leaf: Adds a flavor medley that comprises elements of citrus, lemongrass, anise, and asafetida. There isn’t really a one-for-one substitute, but you can try adding a small amount of each ingredient that it emulates.
Onions, garlic: Both impart savory flavors that create a full-bodied vegan lentil curry flavor. I don’t recommend garlic and onion powder for this recipe.
Tomato paste: Provides an intense umami flavor. I suggest using tomato paste in a tube for the most concentrated taste.
Ginger: Adds a sweet, spicy element to the curry. Use fresh ginger for the most intense flavor, or use ginger paste for more convenience.
Mustard seeds: Use black mustard seeds for a nutty, spicy element in the final curry.
Salt: To enhance the flavors of the other ingredients, I prefer sea salt!
Ground spices: For my spice combination, I use garam masala, curry powder, cumin, red chili powder, turmeric, and coriander. You can adjust the spices up or down depending on your preferences.

How to make vegan red lentil curry

Minced or diced onions, green chilis, ginger and garlic.

Washed raw red lentils in a mesh sieve over a mixing bowl.

Step 1: If they are not already grated or in paste form, dice up the onion, green chilis, ginger, and garlic. Wash and drain the lentils (dal) as well.

Sautéed onions and mustard seeds in a pot.

Step 2: Set your Instant Pot on sauté mode, then fry the mustard seeds in hot oil. Once the mustard seeds start popping, add the onions and asafoetida (hing).

Sautéed onions, whole spices and curry leaves in a pot.

Step 3: Once the onions are translucent and fragrant, add the garlic, ginger, dried chilis, and curry leaves. Next, add the curry powder, red chili powder, coriander powder, cumin powder, turmeric powder, and garam masala.

Infused broth with spices and curry leaves in a pot.

Step 4: Pour about a cup of water into the pot so the spices don’t burn, then cook all of the spices together for about a minute. Add the tomato paste, red lentils, and 3 more cups of water.

Step 5: Turn the Instant Pot to pressure cook, and cook the vegan lentil curry for 10 minutes before serving hot!

What to serve with vegan lentil curry

One of the best parts about vegan lentil curry is all the side dishes you can pair with it! There are so many options, but these are some of my go-to’s:

Instant Pot basmati rice
Vegan naan or roti
Dairy-free plain yogurt
Freshly chopped cilantro
Tamarind chutney
Garlic chutney
Green chutney
Best Avocado Dip Recipe

Storage

Fridge: Once cooled to room temperature, store your vegan red lentil curry in the fridge in an airtight container for up to 2-3 days.
Freezer: Prepare single-serving containers for easy thawing, then keep them frozen for up to 3 months.
Thaw: When you’re ready for more vegan lentil curry, thaw out what you’re going to eat in the fridge overnight.
Reheat: Reheat the curry in a pot over medium heat, stirring occasionally, or until it reaches your desired temperature. Alternatively, you can heat it in the microwave in 30-second intervals, stirring in between.

Variations

Lentil color: For a change in texture, use brown or green lentils instead of red lentils.
Different legumes: Swap out the lentils completely for chickpeas or your favorite beans.
Coconut milk: In place of some water, add a can of full-fat coconut milk for a rich and creamy flavor and texture.
Spice combinations: Mix and match different spices like cloves, cardamom, fenugreek, and saffron.
Vegetables: Bulk this curry up by adding spinach, kale, carrots, chopped tomatoes, broccoli, or chard.

Top tips

Use fresh spices: Make sure to store your spices in a cool, dark, and dry place to ensure they maintain a vibrant flavor. If they smell bland, it’s probably time to purchase some more.
Rinse the lentils: Before cooking the lentils, make sure to thoroughly rinse them and check for pebbles that may have been missed.
Add liquids: If the lentils are looking too dry, add more water or broth to thin the curry and ensure the lentils properly cook.

FAQ

Can I use a different type of lentil?

Yes, you can use any type of lentils you prefer. Just remember that the cooking time and overall consistency will vary depending on the type you use.

Can I make this recipe in a slow cooker?

Yes, you can make this vegan red lentil curry in the slow cooker. Just add all the ingredients and set it to low heat for 4 hours.

Can this recipe be made with coconut milk?

Yes, you can absolutely make this recipe with coconut milk to create a richer, thicker consistency. Start by adding ½ to 1 can, then go from there.

Similar recipes

If you enjoyed this vegan lentil curry recipe, be sure to check out some more of my favorite Indian dishes like these:

Samosa Chaat: Crispy samosas served with warming spices and chutneys.
Punjabi Chole: North Indian-style chickpeas bathed in a rich, dark, and complex gravy.
Aloo Palak: Featuring stir-fried spinach, tender potatoes, and aromatic spices.
Moong Masoor Dal: Flavor-packed red and yellow lentil soup.
Vegan Red Thai Curry: Vibrant vegetables and Thai seasonings in a coconut milk broth.