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    Home > Recipes > Vegan Mains

    Masala Curry with Red Lentils

    Updated: Jan 6, 2025 | Published: Jul 25, 2021 | by Amanda | Leave a Comment

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    You can make a full-bodied, silky curry with red lentils from scratch even if you aren't a seasoned cook. With a truly simple homemade masala paste, this curry just sings with warming spiced flavour.

    Got 40-minutes? Then you've totally got this.

    Bowls of lentil curry on a wooden table.

    This recipe was originally posted on April 20, 2020 and updated with new images, instructions, tips and serving suggestions on July 25, 2021.

    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions
    • What Exactly are Lentils?
    • How to Make Vegan Curry with Red Lentils
    • Tips to Making a Great Red Lentil Curry
    • Serving Suggestions
    • Storage
    • FAQs
    • More Curries
    • Make This Recipe
    • Leave a Comment

    Why This Recipe Works

    If you love simple curries like my chickpea and spinach curry or my mushroom curry, I think you're going to love this vegan lentil curry.

    It's such a warming bowl of yum - just like a big hug for your belly. We love this recipe for so many reasons.

    • It's perfect for weeknight cooking coming together in around 40-minute without too much fuss.
    • You will find most of the ingredients in your pantry or at your supermarket.
    • Lentils are a good source of protein, iron and fibre.
    • Adding tomatoes to lentils and spinach helps your body absorb the iron. Hey, there Popeye.
    • You can make a beautifully spiced curry with red lentils from scratch. This is not a difficult recipe.
    • It's naturally gluten-free.
    • Lentil curry freezes beautifully, and it's
    • easily adaptable. Add more veggies or more or less spice; the choice is yours.

    Ingredients & Substitutions

    Lentil curry ingredients in a grid with labels.

    Aromatics. Fresh ginger, garlic, chilli and onions create a classic Indian base for this flavourful vegan curry.

    Ground and dried spices. Garam masala, cumin seeds, coriander seeds, cinnamon and smoked paprika work together to give this curry warmth and depth. I toast whole seeds but I have also included the amounts for ground spices in the recipe card below.

    Fresh tomatoes. I love using fresh tomatoes in this lentil curry but you can use canned diced or crushed tomatoes too. Crushed tomatoes give this curry a smoother texture.

    Red Lentils. No surprises that the hero of this vegan red lentil curry is red lentils. You can use either split or whole red lentils. Split lentils, Masoor Dal, have had their skin removed and will cook a touch faster. Either is fine.

    Coconut Milk. I have made this curry with both full-fat and light coconut milk. While light is fine, full-fat coconut milk does deliver a more luxurious texture and balances the acidity of the curry better.

    Vegetable Stock. To off-set the creaminess off the coconut milk, I add vegetable stock to this vegan red lentil curry. The stock adds even more depth of flavour and cuts through the fattiness of the milk.

    A table set with bowls of curry.

    What Exactly are Lentils?

    So, what is a lentil?

    • Lentils are small legumes. Legumes are seeds that grow in pods.
    • They come in a variety of colours including black, brown, yellow, red and green.
    • Lentils are low in fat, nutrient dense and cheap.
    • They are high in fibre, protein and are a good source of iron. One cup of lentils contains 6.6 mg of iron - almost one third of your daily requirements.
    • They are a great frugal pantry staple.

    Source: Well and Good

    Now that lentils are your new best friend in the kitchen, let's get a nourishing vegan curry on the table in around 40-minutes. Yes?

    How to Make Vegan Curry with Red Lentils

    You'll find full instructions and measurements in the recipe card at the bottom of the post.

    1. Make Your Homemade Masala Paste

    If making your own curry paste feels daunting, it's really not. I like things simple and this paste is no exception. It's thrown together in the food processor.

    I use toasted whole cumin and coriander seeds but I've also provided the measurement for pre-ground spices in the recipe card below.

    Once the paste is made you simply add the other ingredients to your pan one and a time, to fully develop the warming curry flavours.

    2. Prepare the Lentil Curry

    Steps 1 and 2.

    Sauté half an onion in a large pan until soft before adding the curry paste. Cook for 2-3 minutes and add your fresh or canned tomatoes to cook for another 5 minutes.

    Two food images showing curry paste and tomatoes cooking.

    Steps 3 and 4.

    After the tomatoes are cooked down (image 3.) add the lentils and stir through.

    Two food images showing tomatoes cooking and lentils being added.

    Steps 5 and 6.

    Stir in coconut milk and stock and cook for around 20-25 minutes or until the lentils are cooked through and tender.

    Note - If you'd like to add vegetables like cauliflower or sweet potato to your vegan red lentil curry, add them now to make sure they cook through.

    Two food images showing coconut milk added to a lentil curry.

    Step 7. Add fresh baby spinach to the pan and allow it to wilt before serving.

    Fresh spinach added to a lentil curry in a pan.

    And boom. A silky, luxurious, spiced bowl of goodness made from scratch.

    A bowl of lentil curry with coriander.

    Tips to Making a Great Red Lentil Curry

    • Take the time to cook down your onions, curry paste and tomatoes. This is the base of our curry and we want those flavours to shine.
    • Don't be afraid to make your own curry paste. The recipe included here is so simple and you just can't beat the freshness of homemade paste.
    • If you don't like too much heat in your curry, either omit the chilli pepper or de-seed it and only add half. You can also swap out the red chilli for a green Serrano chilli.
    • Taste the curry as it is cooking and season as needed.
    • Older lentils may take longer to cook - no worries. If your sauce is cooking right down and the lentils are still firm, add a touch of water to your pot and continue cooking until the lentils are tender. Simples.

    Serving Suggestions

    Serve this vegan lentil curry on its own or with freshly cooked basmati rice. It also goes beautifully with pudina chutney, naan or papadums.

    To add freshness and vibrancy, serve your lentil curry with a good squeeze of lime or lemon juice and a smattering of coriander. So good!

    Storage

    Store any leftover curry in an airtight container in the fridge for up to 3 or 4 days.

    To freeze it, transfer the curry to a freezer-proof, container and allow to cool completely without the lid on. After cooling, pop on a lid, label it with the date and transfer to the freezer for 2-3 months. To thaw, move the container to the fridge to thaw.

    FAQs

    Can I use store bought masala paste? 

    Sure you can, although I don't find it as readily available. Use 3 tablespoon of store bought or simply whip up the easy recipe below and use it all.

    Would canned tomatoes work?

    Totally. Use a full 400g  (14 oz) can of chopped tomatoes instead of the fresh ones. The flavour will be slightly different but nothing to sweat about.

    Can I freeze my lentil curry? 

    Indeed. Allow the finished dish to cool completely before popping it in a freezer proof container and freezing for up to 3 months.

    Can I use another type of lentil?

    You can but you will need to pre-cook them first. I love red lentils because they don't require soaking and cook quickly within the dish. I use them in my 5-ingredient pumpkin lentil soup with ginger. They're just so easy. If you wanted, you could make this dish with canned lentils or chickpeas.

    Can I use water instead of vegetable stock?

    Yup. Just make sure you add enough salt to lift those flavours.

    More Curries

    • A black pot with chickpea curry and vegetables.
      Chickpea and Spinach Curry
    • A serving bowl with curry.
      Mushroom Masala with Chickpeas
    • A bowl of Dahl on a wooden box.
      Red Lentil Dahl (Masoor Dal) With Roast Eggplant
    • A bowl of Japanese tofu curry with rice
      Japanese Tofu Curry

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    Bowls of lentil curry on a rustic wooden table.

    Silky Curry with Red Lentils

    Loaded with the goodness of lentils, tomatoes and spinach, this vegan lentil curry is not only nutritious, it's a warming, tasty-as-heck bowl of deliciousness.
    5 from 4 votes
    Print Pin Rate
    Course: Main
    Cuisine: Indian | Vegan
    Diet: Gluten Free | Vegan | Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 5
    Calories: 347kcal
    Author: Amanda Logan

    Equipment

    • food processor

    Ingredients 

    For the masala paste

    • 1 and ½ teaspoon cumin seeds or 1 teaspoon ground cumin
    • 1 and ½ teaspoon coriander seeds or 1 teaspoon coriander seeds
    • 2 and ½ teaspoon garam masala
    • 1 tablespoon smoked paprika
    • ½ teaspoon ground cinnamon
    • 4 garlic cloves peeled and roughly chopped
    • 1 inch ginger thumb peeled and roughly chopped
    • 1 long red chilli chopped
    • 1 onion half chopped for the paste, ½ finely sliced for the curry
    • 1 tablespoon tomato paste
    • 2 tablespoon sunflower oil or any neutral flavoured oil

    For the curry

    • 1 tablespoon sunflower or any neutral flavoured oil
    • 4 tomatoes chopped (or a 400ml can of crushed tomatoes)
    • 1 cup red lentils
    • 270 ml coconut milk
    • 400 ml vegetable stock
    • 2 cups baby spinach or another leafy green
    • pinch salt

    Instructions

    For the Paste

    • To make the masala paste with seeds, add the cumin and coriander seeds to a dry fry pan and toast over low to medium heat for around 2 minutes or until fragrant. Watch the pan so you don't burn the seeds. Once toasted, grind the seeds to a powder in a spice grinder or mortar and pestle.
    • Add the cumin and coriander to a food processor with the garam masala, smoked paprika and cinnamon. Add the garlic, ginger, chilli, chopped ½ onion, tomato paste and oil and process until the mixture becomes a thick paste. Remove from the processor and set aside.

    For the Curry

    • Heat the sunflower in a large pan over medium heat and add the remaining ½ onion to saute for 3 minutes or until soft. Add the masala paste and stir together cooking for around 3 minutes.
    • Throw in the chopped tomatoes and continue cooking for another 4-5 minutes before stirring in the the red lentils.
    • Add the coconut milk and stock and bring the mixture up to a simmer, stirring regularly.
    • Reduce the heat to low and cook, stirring regularly, for around 20-25 minutes or until the lentils are soft. Remove the pan from the heat and stir in the spinach. Allow it to wilt before serving.
    Prevent your screen from going dark

    Notes

    If you are using pre-ground cumin and coriander, skip the first step in the masala paste instruction and go straight to step 2. 
    You can swap out baby spinach for any chopped leafy greens you like. Baby spinach cooks quickly so you may need to allow other vegetables like kale or chard longer to wilt. 

    Nutrition

    Calories: 347kcal | Carbohydrates: 35g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Sodium: 373mg | Potassium: 916mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2953IU | Vitamin C: 35mg | Calcium: 77mg | Iron: 6mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.

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