Easy Vegan Curry Recipe

I share the simple trick behind my 30-minute Easy Vegan Curry that lets colorful vegetables, lentils and coconut milk come together in one pot.

I first made this Easy Vegan Curry when I had nothing planned and needed dinner fast. It takes 30 minutes, and the contrast between the creamy coconut milk and a sharp yellow onion kept surprising me, like each spoonful had a secret.

It looks simple but there is a faint tang and a little heat that makes you pause and wonder what exactly is happening in the bowl. I kept tasting it between bites, trying to figure out why it felt special, and honestly I still cant fully explain it.

You’ll want to know though, trust me.

Ingredients

• Red split lentils: High in protein and fiber, keep you full and add creaminess.
• Coconut milk: It’s rich and creamy, adds healthy fats and cozy mouthfeel.
• Tomatoes: Bring acidity and sweetness add vitamin C and extra liquid.
• Curry powder: A spice blend for warmth and depth, lots of bold flavor.
• Turmeric: Earthy, anti inflammatory, gives golden color and subtle bitter warmth.
• Onion: Adds sweetness when caramelized gives depth and natural umami.
• Garlic and ginger: Pungent aromatics that boost flavor, they may aid digestion.
• Lime and cilantro: Bright finish, lime adds tang cilantro gives fresh herbal lift.

Ingredient Quantities

• 1 tablespoon (15 ml) vegetable oil or coconut oil
• 1 medium yellow onion, chopped (about 150 g)
• 3 cloves garlic, minced
• 1 tablespoon (15 g) fresh ginger, grated
• 1 to 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander (optional)
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
• 1 cup (200 g) red split lentils, rinsed
• 1 can (14 oz / 400 ml) full fat coconut milk
• 1 can (14 oz / 400 g) diced tomatoes, undrained
• 2 cups (480 ml) vegetable broth or water
• 2 cups mixed vegetables (for example cauliflower florets, sliced carrots, chopped bell pepper)
• 1 cup frozen peas or 4 cups fresh baby spinach
• 1 tablespoon tomato paste (optional)
• 1 tablespoon maple syrup or brown sugar
• 1 to 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro (for garnish)
• Juice of 1 lime (about 2 tablespoons)

How to Make this

1. Heat 1 tablespoon oil in a large pot over medium heat, add the chopped onion and cook until soft and slightly golden, about 5 to 7 minutes; then toss in the minced garlic and grated ginger and cook 30 to 60 seconds until fragrant.

2. Stir in 1 to 2 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, the 1/2 teaspoon coriander if using, and 1/4 to 1/2 teaspoon crushed red pepper flakes if you want heat; let the spices toast for about 30 seconds while stirring so they bloom and dont taste raw. If using tomato paste, add 1 tablespoon now and cook 1 minute, scraping any browned bits.

3. Add the rinsed cup of red split lentils, the can of diced tomatoes with their juices, the can of full fat coconut milk (shake the can first), and 2 cups vegetable broth or water; stir to combine.

4. Add the 2 cups mixed vegetables (cauliflower, carrots, bell pepper, etc.), bring the pot to a gentle boil, then reduce heat to a simmer and cover partially.

5. Simmer for 15 to 20 minutes, stirring occasionally, until the lentils are tender and the veggies are cooked; if the curry looks too thick add a splash more broth or water, if too thin simmer uncovered to reduce.

6. If using frozen peas, stir them in about 4 to 5 minutes before the end of cooking so they heat through; if using fresh baby spinach, stir in at the end and cook just until wilted.

7. Stir in 1 tablespoon maple syrup or brown sugar, 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, taste and adjust seasoning and heat as needed.

8. For a creamier finish, mash a cup of the lentils against the side of the pot or pulse briefly with an immersion blender, then remove from heat and stir in the juice of 1 lime and most of the chopped cilantro.

9. Let the curry rest for a couple minutes to let flavors meld, then serve over rice or with flatbread, garnish with the remaining cilantro and an extra lime wedge; leftovers keep in the fridge 4 to 5 days and freeze well.

Equipment Needed

1. Large heavy-bottomed pot (4 to 6 qt), for simmering the lentils and veggies
2. Wooden spoon or heatproof spatula, for stirring so spices don’t stick
3. Chef’s knife and cutting board, for chopping onion, ginger and vegetables
4. Measuring spoons and a 1-cup measuring cup, for spices, oil and liquids
5. Can opener, for the diced tomatoes and coconut milk cans
6. Fine-mesh sieve or colander, to rinse the red split lentils
7. Potato masher or immersion blender, to mash a cup of lentils for creaminess
8. Ladle or large serving spoon, plus bowls or plates for serving

FAQ

Easy Vegan Curry Recipe Substitutions and Variations

• Oil: if you dont have vegetable or coconut oil try light olive oil, avocado oil or sunflower oil. All have high smoke points, the flavor will change a bit.
• Red split lentils: swap for brown or green lentils, split peas, or canned chickpeas. Brown lentils take longer and hold their shape, split peas act most like red lentils, chickpeas make a chunkier curry.
• Coconut milk: use cashew cream (blend 1 cup soaked cashews with 1/2 cup water), or full fat soy or oat milk plus 1 to 2 tbsp neutral oil for richness, or use light coconut milk for a thinner result.
• Curry powder: replace with garam masala plus extra turmeric and cumin, or a jarred curry paste (start with less since it can be saltier), or make a quick mix of turmeric, cumin, coriander and chili flakes to taste.

Pro Tips

– Let the onions cook longer than you think, dont just stop at translucent. Slow golden onions give real sweetness and depth, and those browned bits are worth scraping into the pot, they boost flavor big time.

– Bloom the spices in hot oil till they smell fragrant, but dont let them burn, if they start to stick or smell acrid add a splash of broth and stir, it saves the dish. For more complex curry flavor add the curry powder in two goes, a little early and a little later.

– Rinse the red lentils really well so they dont foam, and watch them closely since they break down fast. If you want more body, hold back a cup of cooked lentils to mash and stir in, or pulse a cup with an immersion blender for creaminess.

– Treat veggies differently, roast cauliflower or carrots first for caramelized flavor and add delicate things like spinach or bell pepper late so they keep texture and color, frozen peas should go in right near the end.

– Balance at the end, taste for salt after the coconut milk is in, add lime and sweetener slowly so you dont overdo it, let the curry sit a couple minutes off the heat to meld, and finish with cilantro and a squeeze more lime if it needs brightness.