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vegan red lentil curry in a brown coconut bowl

Easy Vegan Red Lentil Curry

A delicious easy vegan red lentil curry made using coconut milk, spices and herbs. Serve with rice, roti or bulgur wheat! The perfect dinner recipe.
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Course: Main Course
Keyword: curry, lentil, vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 people


  • 300 g of red lentils (washed)
  • 3 tomatoes
  • 1/2 scotch bonnet (optional)
  • 1 can of coconut milk
  • 1 cup of vegetable stock
  • 1/2 onion (sliced)
  • 2 cloves of garlic (crushed)
  • 1-2 tsp of curry powder
  • 1/4 tsp of turmeric
  • 1/4-1/2 tsp of cumin powder
  • 1/2-1 tsp of garam masala
  • 1/4 tsp of paprika
  • Salt to taste
  • Pepper to taste (optional)
  • A pinch of mixed herbs


  • Add tomatoes, red bell pepper and scotch bonnet to a blender and blitz until smooth. Set aside for later.
  • Heat oil in a large saucepan. Add onions and garlic and cook on a low heat for a few minutes or until soft.
  • Add curry powder, turmeric, cumin, garam masala, mixed herbs and paprika to the saucepan. Stir well and cook for one minute.
  • Add the blended tomato mixture to the saucepan and cook for 3-5 minutes on a low/medium heat.
  • Add coconut milk, vegetable stock and lentils to the saucepan. Season with salt and pepper. Bring to a boil and leave to cook on a low/medium heat for 15-20 minutes or until lentils are soft
  • Serve with rice or roti.


This curry can be refrigerated for 2-3 days. It can also be frozen for up to one month.