I’ve created a beautifully rich, creamy red lentil curry that can easily be added to your weekly or fortnightly rotation.
You know those days when you’re exhausted and hungry but need leftovers for work or school the next day?
This creamy red lentil curry is perfect for those situations. It’s filling, cheap, and super easy to make! I’ve made a red lentil soup that you can try out if you’d prefer more of a soup consistency using your red lentils, but the curry is very hearty.
We buy our red lentils at the local bulk store because that’s the most accessible way for us to get organic and package free red lentils. We always take a large jar to fill up so we have them on hand whenever we want to use them.
I find that having certain ingredients in our fridge and pantry saves us when we’re stuck for meal ideas or can’t be bothered to think about food. So red lentils and rice are a must-have staple in our cupboard.
If you want some extra flavours and textures, you can always make this recipe with some more veggies like sweet potatoes, baby spinach or pumpkin.
This recipe has evolved over time. I didn’t used to use the creamy blended base with the cashews, but I think that it takes it to another level that way.
If you’re trying to make it nut-free you can omit the cashews, it just won’t be as creamy and thick.
What are the health benefits of red lentils?
You might be wondering why you should be eating red lentils. What are the benefits of consuming these small round legumes? Well, here’s a nice little list for you:
- Good source of protein
- They have high levels of vitamin-B, in particular B-3 and B-12
- Rich in iron
- Packed full of fibre
- Help to stabilise blood sugar levels
- Very low in fat
- Rich in complex carbohydrates
Is it best to soak lentils before cooking them?
I always soak any lentils before I cook them. The bigger they are, the longer I soak them for.
I typically soak them overnight as this helps the cooking time and I personally find that it makes me less bloated (if at all).
With red lentils, you can get away with soaking them for a couple of hours prior to cooking or not soaking them at all. Just make sure to give them a really good rinse beforehand.
Tip: when washing lentils, keep an eye out for any small rocks that may appear in amongst the lentils. No one wants to break a tooth!
Do you cook the lentils before adding them to the curry?
No, I don’t. Red lentils, in particular, cook the fastest out of all the lentil varieties so it’s not necessary to do so. However, if you’re preparing a dish with let’s say brown lentils, you could cook them prior to use to save on time when preparing the meal.
What should I serve with this creamy red lentil curry?
There are many options of what you can serve with this delicious curry. Here are some ideas:
- White basmati or jasmine rice
- Brown basmati or medium-grain rice
- Cauliflower rice
- Red rice
My preferred way to eat it is with the first three options, but as you can see the choices are endless!
Let’s talk about spice
Curries would be nothing without the spices. Different spices give you a different experience. I try and keep it quite simple and accessible in my kitchen so that everyone can make it no matter where you are in the world.
There are some spices that I haven’t used in this recipe but can be added if you wish, make sure to add them at the beginning when you add the cumin seeds:
- Fresh ginger
- Fresh turmeric
- Brown mustard seeds (not much as they can be bitter)
- Cardamom pods (if you like it a little sweeter)
- Fresh garlic (use instead of the garlic powder)
- Garam masala
I wouldn’t suggest to go too crazy with them and add everything in, but a couple of them will only enhance the flavour.
I kept it quite simple for a reason, but don’t worry, the flavours are still very much there!
This creamy vegan red lentil curry is a delicious and cheap way to make food in bulk. It has great hearty flavours and is super easy to put together!
- 2 tbsp coconut oil
- 1 onion, diced
- 1 tsp cumin seeds or 1/2 tsp cumin powder
- 1/s tsp coriander powder or seeds
- 1 tbsp curry powder (I use mild)
- 2 cups red lentils (soaked for at least 2 hours, I normally do it overnight), rinsed and drained
- 2+ cups water
- 1 can (400ml, 14 oz) coconut milk
- 1 cup raw cashews
- 1 can (400gr, 14 oz) tomatoes
- 1 tbsp garlic powder
- Salt to taste
- Chilli powder or cayenne pepper to taste (optional)
- Heat a large pot over a medium heat adding the oil and onions. Sauté for a couple of minutes until the onions are soft and translucent.
- Add in the cumin, coriander, and curry powder and stir for a couple of minutes to release all of the flavours.
- Add in the red lentils and add a splash of water to deglaze the pan and stir well. Pop the lid on. If you need to add some more water, you can do so.
- In a high-speed blender, add the 2 cups of water, coconut milk, cashews, tomatoes and garlic powder. Blend until smooth.
- When around half the lentils have turned yellow, add the blended mix to the lentils and stir well until everything is combined. Bring to a simmer and slightly reduce heat.
- At this point, put the lid on as it will start to bubble quite a bit as it thickens. Make sure you stir it every now and then so that it doesn't stick to the bottom. I do it normally every couple of minutes.
- Add salt and chilli to your taste.
- Cook the curry for about 30 minutes until the lentils are soft but not mushy.
- To serve, add equal portions to bowls and serve with the options I mentioned above.
Other recipes you’ll love:
- Palak Sweet Potato Paneer
- Vegan Cauliflower And Potato Curry
- African Vegan Peanut Soup
- Red Lentil Soup (Vegan)
- Homemade Vegan Naan
Interested in more recipes?
Want to get inspired each week with a new vegan recipe using everyday ingredients? Click on the link below to get them straight to your inbox!