Description
This Easy Vegan Lentil Curry is a hearty, flavorful dish perfect for a comforting plant-based meal. Made with aromatic spices, coconut milk, and nutrient-rich brown lentils, it offers a creamy texture and vibrant taste. You can prepare it on the stovetop or in an Instant Pot for convenience. Serve with rice or naan for a complete meal.
Ingredients
Main Ingredients
- 2 tablespoons coconut oil
- ½ medium onion, diced
- 5 cloves garlic, minced
- 1 ½ tablespoons freshly grated ginger
- 1 small bunch carrots, diced (about 1 cup)
- 1 (14 ounce) can crushed tomatoes or tomato sauce
- 2 ¾ cups water or vegetable broth
- 1 cup dried brown lentils
- 1 (14 ounce) can full-fat coconut milk
- Fresh cilantro for garnish
- Rice, quinoa, or another grain (for serving)
- Naan bread (for serving)
Spices
- 2 tablespoons mild curry powder
- ¾ teaspoon ground turmeric
- ½ teaspoon coriander powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon fine sea salt (to taste)
Instructions
- Prepare the base: Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add diced onion, minced garlic, grated ginger, and chopped carrots. Cook while stirring frequently for 3-4 minutes until softened.
- Add spices: Stir in the curry powder, turmeric, coriander, cumin, cayenne pepper (if using), and salt. Increase heat to medium-high and cook for 4-5 minutes, stirring continuously, adding more oil if needed to prevent sticking.
- Simmer lentils: Reduce heat to medium, add crushed tomatoes, water (or vegetable broth), and dried lentils. Stir well to combine. Bring the mixture to a simmer, cover, and cook for 35-40 minutes, stirring every 10 minutes until lentils are tender and the curry has thickened slightly.
- Add coconut milk: Stir in full-fat coconut milk and continue simmering uncovered on low-medium heat for 5 minutes. Remove from heat and let the curry stand for 10-15 minutes to thicken further and allow flavors to meld.
- Serve: Garnish with fresh cilantro and serve hot with rice, quinoa, or naan bread.
- Instant Pot option – sauté aromatics: Using the Instant Pot on ‘Sauté’ mode at low heat, melt coconut oil and cook onion, garlic, ginger, and carrots for about 4 minutes, stirring frequently.
- Instant Pot option – add spices: Add curry powder, turmeric, coriander, cumin, cayenne pepper (optional), and salt. Stir continuously for 4-5 minutes, adding more oil if necessary.
- Instant Pot option – pressure cook: Stir in crushed tomatoes, 1.75 cups water, and dried lentils. Secure the lid with the valve set to ‘sealing.’ Cook on ‘Manual’ high pressure for 15 minutes, then allow natural pressure release for 10 minutes.
- Instant Pot option – finish: Carefully remove the lid and stir in coconut milk. Let the curry stand for 10 minutes, which helps it thicken. Note that Instant Pot curry may be thinner initially but thickens over time and when refrigerated.
Notes
- You can substitute crushed tomatoes with tomato sauce if preferred.
- Adjust water quantity if using vegetable broth for richer flavor.
- For less heat, omit cayenne pepper.
- Lentils should be rinsed before cooking to remove debris.
- The coconut milk can be reduced to 1 cup in the Instant Pot method if less creaminess is desired.
- Leftovers thicken further when refrigerated, making it ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
