There’s nothing more comforting than a bowl of rich, fragrant curry.

This lentil curry is creamy, loaded with veggies, and perfectly spiced with warm Indian flavors.

It’s hearty enough to enjoy on its own and pairs beautifully with fluffy basmati rice.

Why You’ll Love This Recipe

It’s packed with protein and fiber from lentils, making it both filling and nutritious.

The creamy coconut milk balances the bold spices, creating the perfect cozy meal.

It’s vegetarian and can easily be made vegan with coconut oil.

Leftovers taste even better as the flavors deepen overnight.

What You’ll Need (Ingredient Highlights)

Lentils – Use green or brown lentils for the best texture; they hold up well in curry.

Coconut milk – Adds richness and creaminess, with either lite or regular depending on preference.

Onion, carrot, garlic, and ginger – Build the aromatic base for the curry.

Red curry paste + curry powder – A mix of Thai and Indian flavors for depth.

Garam masala, coriander, cumin, paprika, and turmeric – Layered spices that bring warmth and complexity.

Cilantro and lemon – Freshness and brightness to finish the dish.

Pro Tips Before You Start

Soak lentils for 15–20 minutes before cooking—they’ll cook more evenly.

Toast the spices briefly in oil to release maximum flavor.

If curry gets too thick, loosen it with a splash of vegetable broth.

Always taste before serving—sometimes a squeeze of lemon or pinch of salt makes all the difference.

How to Make Lentil Curry with Veggies

Step 1 – Prep the lentils and vegetables

Rinse lentils and soak in water for 15–20 minutes.

Dice onion and carrot, mince garlic and ginger.

Step 2 – Cook aromatics

In a large pot, heat butter or coconut oil over medium heat.

Add onion, garlic, and ginger, cooking until softened.

Stir in carrot and cook until golden.

Step 3 – Add spices

Increase heat, stir in curry paste, curry powder, garam masala, paprika, coriander, cumin, turmeric, salt, and pepper.

Cook until fragrant.

Step 4 – Build the curry base

Add crushed tomatoes and sugar, stirring to deglaze the pot.

Drain lentils and add them along with coconut milk and vegetable broth.

Step 5 – Simmer until tender

Bring to a boil, then lower heat and cover.

Simmer for 30 minutes, stirring occasionally.

Remove lid and cook another 5–8 minutes until thick and creamy.

Step 6 – Finish with freshness

Stir in cilantro and optional lemon juice. Taste and adjust seasoning.

Serve over basmati rice if desired.

What to Serve It With

Steamed basmati or jasmine rice for soaking up the curry sauce.

Warm naan or roti for dipping.

A cucumber salad or raita for a refreshing side.

Variations / Substitutions

Swap green or brown lentils with red lentils for a softer texture (reduce cook time).

Add vegetables like bell peppers, spinach, or sweet potato.

Make it spicier by adding extra curry paste or chili flakes.

Use ghee instead of butter for extra richness (not vegan).

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions (without rice) for up to 2 months.

Reheat gently on the stove, adding a splash of broth if too thick.

FAQs

Can I use red lentils instead of green or brown?
Yes, but they’ll cook faster and break down more, making the curry softer.

Do I need to soak lentils before cooking?
It helps with even cooking, but you can skip if in a rush—just increase simmering time slightly.

Can I make this recipe vegan?
Absolutely, just use coconut oil instead of butter.

What’s the best rice to serve with this curry?
Basmati is traditional, but jasmine or even brown rice works.

Can I make this in the Instant Pot?
Yes, cook on high pressure for 10 minutes with a natural release.

How do I thicken the curry if it’s too thin?
Just simmer uncovered for a few minutes until it reduces.

Final Thoughts

This lentil curry is cozy, flavorful, and nourishing—perfect for weeknight dinners or meal prep.

It’s budget-friendly, protein-packed, and a dish you’ll find yourself making again and again.