Vegan Lentil Curry: Easy 1-Pot Dinner in 40 Minutes
This vegan lentil curry is the pot I start on the stove when I open the fridge on a Wednesday and find half an onion, a lemon, and not much else. Red lentils and a big can of crushed tomatoes live in my pantry for exactly this reason. Forty minutes later there is a thick, warmly spiced curry on the table, and six people have eaten for about seven dollars.
I grew up thinking curry needed a long list of special ingredients. It doesn’t. A spoonful of curry powder, a little cumin and garam masala, and the patience to let the onion turn soft and golden do most of the work. The red lentils in this vegan lentil curry break down as they simmer, so the sauce turns creamy without any coconut milk or cream.
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Serves: 6 | Diet: vegan, gluten-free
Why You’ll Love This Vegan Lentil Curry
- It costs about $1.10 a serving. Dried red lentils are one of the cheapest proteins in the store, and a 28-ounce can of tomatoes stretches a long way.
- One pot, no soaking. Red lentils cook straight from the bag in about 20 minutes, so there is no planning ahead.
- It’s naturally creamy. The lentils collapse into the tomatoes and make a thick, almost velvety sauce.
- Mild enough for kids. The cayenne is optional, and anyone who wants heat can add chili flakes at the table.
- It freezes beautifully. I keep two or three portions in the freezer for nights when I have zero energy.
Ingredients
Everything in this vegan lentil curry is a pantry staple or something you can find at any grocery store. Red lentils matter, though. Brown or green lentils hold their shape and won’t give you the same creamy texture.
- 1 tablespoon olive or neutral oil (15ml)
- 1 large yellow onion, finely diced (225g)
- 4 cloves garlic, minced (12g)
- 1 tablespoon grated fresh ginger (6g)
- 1 tablespoon mild curry powder (6g)
- 1 teaspoon ground cumin (2g)
- 1 teaspoon garam masala (2g)
- 1/2 teaspoon ground turmeric (1.5g)
- 1/4 teaspoon cayenne pepper, optional (0.5g)
- 1 1/2 cups dried red lentils, rinsed (285g)
- 1 can (28 oz) crushed tomatoes (794g)
- 3 1/2 cups water or low-sodium vegetable broth (840ml)
- 1 1/4 teaspoons kosher salt, plus more to taste (4g)
- 1 cup frozen peas (140g)
- 1 tablespoon lemon juice (15ml)
- Cooked rice, chopped cilantro and flatbread, for serving
A Few Ingredient Notes
Red lentils: Rinse them in a fine sieve until the water runs mostly clear. This washes off the dusty starch that can make the curry foam up and stick.
Crushed tomatoes: I like crushed over diced here because they melt into the sauce. If you only have diced, blitz them for a few seconds with an immersion blender first.
Garam masala: It adds a warm, slightly sweet note. If you don’t have it, use an extra 1/2 teaspoon of curry powder and a pinch of cinnamon.
How to Make Vegan Lentil Curry
- Soften the Onion. Heat the oil in a large heavy pot over medium heat. Add the onion and a pinch of salt and cook for 7 to 8 minutes, stirring often, until soft and lightly golden.
- Add Garlic and Ginger. Stir in the garlic and ginger and cook for 1 minute, until fragrant. Lower the heat if anything starts to catch.
- Bloom the Spices. Add the curry powder, cumin, garam masala, turmeric and cayenne. Stir for 30 to 45 seconds so the spices toast in the oil without burning.
- Add Lentils and Tomatoes. Add the rinsed lentils, crushed tomatoes, water and salt. Stir well and scrape the bottom of the pot.
- Simmer. Bring to a boil, then reduce to a low simmer. Cook partly covered for 20 to 25 minutes, stirring every 5 minutes, until the lentils have broken down and the curry is thick.
- Stir in the Peas. Add the frozen peas and cook for 2 to 3 minutes until hot. Add a splash of water if the curry is thicker than you like.
- Finish and Serve. Turn off the heat, stir in the lemon juice and taste for salt. Serve over rice with cilantro and warm flatbread.
Tips for the Best Vegan Lentil Curry
Give the onion its full 7 minutes. It’s tempting to rush, but soft, golden onion is where the sweetness in this vegan lentil curry comes from. Pale, crunchy onion makes the whole pot taste flat.
Toast the spices briefly. Thirty seconds in the oil is enough. You’ll smell them right away. If the pot is too hot and they scorch, they turn bitter, so pull the pot off the burner for a moment if needed.
Stir the bottom of the pot. Red lentils in a vegan lentil curry love to settle and stick. A quick scrape every 5 minutes keeps them from catching, especially in the last 10 minutes when the curry thickens.
Adjust the thickness at the end. Lentils keep drinking liquid as they sit. I add a splash of hot water right before serving until it falls off the spoon in a slow ribbon.
Salt and acid last. Taste after the lemon goes in. Most of the time it needs one more pinch of salt, and that pinch is what makes the spices pop.
Variations and Budget Swaps
- Add greens: Stir in a few handfuls of chopped kale or spinach with the peas.
- Use up vegetables: A diced carrot or a cup of cubed sweet potato can go in with the lentils. Add 1/2 cup extra water.
- Make it richer: If you happen to have a half can of coconut milk left over, stir it in at the end. It’s lovely but not needed.
- Swap the peas: Frozen green beans, corn or chopped cauliflower all work.
- Turn up the heat: Cook a sliced green chili with the garlic, or finish each bowl with chili crisp.
Cheap staples like the ones in this vegan lentil curry are the reason I can feed my family well on a tight budget. Lentils’re cheap, filling, and packed with fiber and plant protein. If you want the nutrition details, the Harvard T.H. Chan School of Public Health has a helpful page on lentils and their health benefits.
What This Lentil Curry Costs
Here’s roughly what I paid at my regular grocery store this fall: red lentils $1.80, crushed tomatoes $1.79, onion $0.70, garlic and ginger $0.60, spices about $0.60, frozen peas $0.60 and a lemon $0.50. That comes to about $6.60 for a full pot of vegan lentil curry, or around $1.10 per serving before rice. A bag of rice adds maybe 20 cents a bowl.
How to Serve It
Plain long-grain rice is my everyday pick for vegan lentil curry, but basmati is worth it if it’s on sale. Warm naan, pita or even toast works for scooping. For a more filling plate, add a quick cucumber and onion salad with lemon and salt.
If you’re feeding a crowd, set it out next to a pot of my coconut curry chickpea stew so people can try both. For dessert, a warm spiced pear crisp fits the cozy theme.
Storage and Reheating
Fridge: Cool the curry, then keep it in airtight containers for up to 4 days. It thickens a lot overnight.
Freezer: Vegan lentil curry freezes really well. Freeze it in portions for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen in a covered pot over low heat.
Reheating: Add 2 to 3 tablespoons of water per portion and warm on the stove or in the microwave, stirring halfway, until steaming.
Frequently Asked Questions
Can I use brown or green lentils in this vegan lentil curry?
You can, but the texture changes. Brown and green lentils stay whole, so you get a brothier curry with distinct lentils. Simmer them for 35 to 40 minutes and add an extra cup of water.
Is this vegan lentil curry spicy?
Not unless you want it to be. With mild curry powder and no cayenne it’s warm and fragrant but gentle. Add cayenne, fresh chili or hot sauce to taste.
Do I need to soak red lentils?
No. Red lentils are split and hulled, so they cook quickly without soaking. Just rinse them well.
Can I make it in an Instant Pot?
Yes. Use the saute function for steps 1 to 3, add the lentils, tomatoes and only 3 cups of water, then cook on high pressure for 8 minutes with a 10-minute natural release. Stir in the peas and lemon at the end.
Why is my curry bitter?
Usually the garlic or spices scorched. Keep the heat at medium and stir constantly while the spices bloom. A pinch of sugar can balance a slightly bitter pot.
Make a Pot This Week
This vegan lentil curry is the kind of recipe I hope you’ll make so often you stop looking at the instructions. It’s cheap, it’s filling, and it fills the house with the smell of toasted spices on a chilly night. Make a double batch, freeze half, and future you will be very grateful. For more cozy ideas, browse my easy vegan dinner recipes.
If this curry saved your dinner plans, share it with a friend who’s trying to eat well on a budget, and follow me on Pinterest for more cheap and cozy vegan dinners. After you make it, scroll down to the recipe card and leave a star rating, then tell me in the comments what you served it with. Happy cooking!
