Whenever I need something warm, rich, and deeply satisfying, I turn to this creamy beluga lentil curry.
It’s packed with earthy lentils, a touch of heat from chilis, warm spice blends, and that luscious coconut-tomato base that pulls everything together.
There’s something soothing about the way the lentils soften just right, the spices bloom in butter, and the coconut milk melts into the sauce.
It’s one of those plant-based meals that feel like a hug—perfect for a quiet evening or feeding a crowd.
Why You’ll Love This Recipe
The beluga lentils hold their shape and bring a beautiful bite.
Aromatic spices fill the kitchen with warmth and depth.
That creamy coconut-tomato sauce is pure comfort in a bowl.
Quick to make, rich in flavor—perfect weeknight win.
What You’ll Need (Ingredient Highlights)
Beluga Lentils: Small, black lentils that cook quickly and stay firm—great texture and protein.
Spice Blend: Fenugreek, garam masala, garlic powder, and fresh garlic create an aromatic, earthy base.
Vegan Butter: Adds richness and helps carry the spices.
Coconut Milk: Full-fat or light—makes the sauce silky and luscious.
Tomato Paste: Adds umami and a gentle tang.
Kidney Beans: Soft and hearty, they add bulk and balance.
Optional Add-ons: Onion and chili/jalapeño for more kick and savoriness.
Pro Tips Before You Start
Rinse lentils thoroughly before cooking to remove any debris or bitterness.
Use full-fat coconut milk for the richest texture.
Adjust chili level to your heat preference.
Let the curry sit for a few minutes before serving—the flavors deepen beautifully.
How to Make Creamy Beluga Lentil Curry
Step 1: Bloom the Spices
Melt the vegan butter in a medium pot over medium heat.
Add minced garlic, garlic powder, fenugreek, and garam masala.
If using, stir in chopped onions and chilis.
Cook for about 2 minutes until the mixture is fragrant and sizzling.
Step 2: Simmer the Lentils
Add rinsed beluga lentils to the pot along with water.
Stir and bring to a boil, then reduce heat to a gentle simmer.
Cook uncovered for about 15 minutes, stirring occasionally, until the lentils are tender but not mushy.
Step 3: Add Beans and Coconut-Tomato Base
Once the lentils are nearly cooked, stir in drained kidney beans, tomato paste, and coconut mil
Mix well and let everything simmer together for another 5 minutes to meld flavors and thicken slightly.
Step 4: Adjust and Serve
Taste and season with salt and pepper as needed.
Serve warm in bowls or spooned over rice, quinoa, or with flatbread on the side.
What to Serve It With
Steamed basmati or jasmine rice
Garlic naan or roti
A crunchy cucumber-yogurt salad
Pickled onions or lemon wedges for brightness
Variations / Substitutions
Swap Lentils: Green or brown lentils work, though cook times may vary.
No Coconut?: Use cashew cream or plant-based heavy cream alternatives.
Add Veggies: Stir in spinach or kale near the end for added greens.
Boost Protein: Add tofu cubes or chickpeas along with the kidney beans.
Low-Fat Option: Use light coconut milk or skip the butter for a leaner version.
Storage & Leftovers
Store cooled curry in an airtight container in the fridge for up to 4 days.
Freezes beautifully—just reheat gently on the stove with a splash of water.
Flavor gets better after a day, so it’s ideal for meal prep.
FAQs
Can I make this in advance?
Yes! It actually tastes better the next day after the flavors meld.
Is this recipe spicy?
Only mildly. You can increase or skip the chilis based on your preference.
Can I use canned lentils?
Beluga lentils are best dried, but if using canned, reduce the water and skip the simmering step.
What if I don’t have fenugreek?
It adds a unique flavor but you can skip it or sub with a bit of mustard seeds or extra garam masala.
Can I use different beans?
Yes, black beans or cannellini beans also work well here.
Is this curry freezer-friendly?
Absolutely! It keeps great in the freezer for quick lunches or dinners.
Can I serve this cold like a salad?
It’s best warm, but leftovers can be tossed with grains and greens for a hearty cold bowl.
Final Thoughts
This creamy beluga lentil curry is the kind of dish I come back to again and again—warming, filling, and incredibly easy to make.
Whether I serve it with rice or scoop it up with flatbread, it hits the spot every time.
If you’re new to lentils or plant-based cooking, this recipe is a delicious starting point.
And if you’re already a fan—this one might just become a staple in your weekly rotation.
Creamy Beluga Lentil Curry
Ingredients
Method
- In a pot, melt vegan butter and add minced garlic, garlic powder, fenugreek, garam masala, and optional onions and chilis.
- Sauté for 2 minutes until fragrant. Add beluga lentils and water.
- Stir, bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally.
- Add kidney beans, tomato paste, and coconut milk.
- Mix well and let simmer for another 5 minutes until flavors meld.
- Season with salt and pepper to taste. Serve hot in bowls or over rice.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-beluga-lentil-curry/
Notes
- For extra creaminess, stir in an additional splash of coconut milk before serving.
- Fresh cilantro makes a wonderful garnish.
- Adjust chili amount for heat preference.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.