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Skillet of quick vegan lentil curry with coconut milk, garnished with cilantro and lime

Vegan 15-Minute Lentil Curry

This quick lentil curry is a vegan, one-skillet dinner made with canned lentils, curry powder, tomato paste, crushed tomatoes and coconut milk. Because the lentils are already cooked, the sauce comes together in about 10 minutes. Serve it with ready-cooked rice or naan for an easy weeknight meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 × 15-oz cans brown or green lentils drained and rinsed
  • 1 tbsp olive or neutral oil
  • ½ cup finely diced yellow onion
  • 2 garlic cloves minced
  • 1 tbsp fresh grated ginger
  • 1½ tbsp curry powder
  • 1 tbsp tomato paste
  • 1 cup crushed tomatoes
  • 1 cup full-fat coconut milk
  • ½ cup vegetable broth
  • ¾ tsp salt plus more to taste
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro
  • ¼ tsp red pepper flakes optional

Method
 

  1. Heat the oil in a large skillet over medium heat. Cook the onion for about 3 minutes until translucent. Add garlic and ginger and stir for 30 seconds.
  2. Add the curry powder and tomato paste. Stir for 1-2 minutes until fragrant and slightly darkened. Do not let it burn.
  3. Add the crushed tomatoes, coconut milk, broth and salt. Bring to a gentle bubble.
  4. Stir in the lentils and red pepper flakes, if using.
  5. Simmer for about 4 minutes until the sauce coats a spoon. Add broth to loosen or simmer longer to thicken.
  6. Off the heat, stir in lime juice. Taste and adjust salt. Top with cilantro.

Notes

  • Canned lentils: Drain and rinse for a cleaner flavor. Brown or green hold their shape best.
  • Red-lentil alternative: Use dry red lentils with extra liquid. It will take longer than 15 minutes.
  • Watery curry: Simmer uncovered 1-2 more minutes, or mash a few lentils.
  • Thick curry: Stir in broth or water a splash at a time.
  • Coconut-free: Replace the coconut milk with extra broth or crushed tomatoes. It will be thinner.
  • Serving: Use ready-cooked rice, naan, cauliflower rice or a cucumber salad. Dry rice is not included in the 15 minutes.
  • Storage: Refrigerate promptly in a shallow airtight container and use within 3-4 days. Freeze for longer storage. Add liquid when reheating and heat leftovers to 165°F / 74°C.
Nutrient
 Per serving (approx.)
Calories
 330 kcal
Total fat
 17 g
Saturated fat
 11 g
Carbohydrates
 36 g
Fiber
 12 g
Sugar
 7 g
Protein
 14 g
Sodium
 680 mg
Iron
 6 mg
Potassium
 870 mg