Cozy and nourishing Creamy Lentil Curry with warming spices, coconut cream (or heavy cream) and veggies is easy to make in one pot on the stovetop in under 30 minutes. Finish with a drizzle of lemon juice and serve with rice and naan for a delicious, satisfying vegan friendly meal!
If you’re a fan of Indian-style dishes, this Creamy Lentil Curry is for you! You’re going to fall in love with the amazing flavors and textures. It’s also pretty quick to put together and can be made in one pot. We love it served alongside fluffy white rice, but it’s also great paired with whatever vegetables and/or grains you have on hand.
Why you should make this recipe
- It’s nutrient-rich: This meal is filled with vegetables and lentils, which are a great source of plant-based protein, especially important for vegan and vegetarian diets. Plus, this recipe is full of fiber, vitamin B, iron, folate, and other nutrients.
- It’s easy and inexpensive to make: All of the ingredients in this lentil curry are simple and inexpensive. This makes a great Meatless Monday family dinner!
- It’s filled with delicious, unique flavors: The sautéed onions and garlic provide a rich umami flavor and a subtle sweetness, the tomatoes add a bit of acidity, a chopped jalapeño gives a bit of heat, cumin adds warmth and the ginger adds a peppery, pungent flavor that is both sweet and savory. Squeeze some fresh lemon juice to pull it all together. So delicious!
Ingredients needed
This creamy lentil curry recipe is made with wholesome, everyday ingredients. It’s such a warm and comforting meal, perfect for cool fall or winter nights. Here’s everything you’ll need to make it:
- Olive oil: For sautéing the onion, garlic and veggies.
- Onion + Garlic + Ginger: The holy trinity of Indian cooking
- Tomatoes + tomato paste: The tomatoes add texture and the tomato paste adds an acidic kick and depth of flavor to the curry
- Jalapeño: For a subtle kick of heat. Remove seeds for less spice.
- Spices: You’ll need cumin, coriander powder, curry powder, paprika and salt. This blend of spices adds the perfect warm and comforting flavor.
- Brown lentils: The base of this dish is made with brown lentils, which have a mild, earthy taste and become perfectly soft when cooked, making them ideal for curries, soups, and stews.
- Heavy cream or coconut cream: Adds creaminess that balances the warm spices.
- Fresh cilantro: Cilantro is the key here. It may be optional but I can’t live without it. It adds a pop of color and so much fresh flavor.
Dutch Oven Pot with Lid
Oven Safe Stock Pot – 4-Quart, 11 Inch, Cream
How to make this recipe
- Sauté vegetables: Heat the oil in a large pot over medium-high heat. Add the onions and sauté for 3-4 minutes or until lightly golden. Add the garlic and ginger and saute for 30 seconds. Stir in the fresh tomatoes, jalapeno, and tomato paste along with the spices. Sauté 2-3 minutes.
- Simmer lentils: Add the lentils and water and bring to a simmer. Reduce the heat to low-medium, cover, and simmer for 25-30 minutes or until lentils are cooked through. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ cup of water.
- Add cream: After the lentils have softened, stir in 1 cup of heavy cream or coconut cream and ½ cup of fresh chopped cilantro. Turn off the heat and cover the pot. The lentils will continue to thicken as they rest.
- Serve: Enjoy with rice, naan, toasted baguette slices, or with a fork. Drizzle with fresh lemon before serving.
Expert tips
- Different lentils: Feel free to swap the brown lentils for red lentils or green lentils. The taste and texture may be slightly different, but this will be delicious no matter which lentils you use. It may be necessary to adjust the cook time, as red lentils don’t take as long as brown lentils to cook.
- Sift through the lentils: It’s always a good idea to sort through the lentils and remove any debris or small pebbles before cooking. Also, be sure to wash and rinse the lentils thoroughly.
- Simmer gently: If overcooked, lentils will become overly mushy. Simmer the curry over low heat for soft, but not mushy, lentils. Also, while cooking you’ll want to stir occasionally to ensure that they aren’t sticking to the bottom of the pot.
- Variations: You can easily make this curry recipe your own! Add more protein with shredded chicken or ground turkey, stir in extra veggies like kale or baby spinach, and/or make it spicy by adding in a dash of cayenne pepper.
Frequently asked questions
What is lentil curry made of?
Our lentil curry is made with brown lentils cooked in a rich, savory sauce with fragrant spices, cream, and vegetables. It’s a great meal to enjoy during the colder months because it’s warm, nourishing and cozy.
What do lentils taste like?
Brown lentils are mild and earthy, and can easily take on the flavor of the spices and other ingredients used in your recipe. This makes them the perfect choice for salads, side dishes, soups, stews and curries.
Can you overcook lentil curry?
Yes, lentils can be overcooked and become too mushy. In this recipe, we want them soft but not overly mushy. Brown lentils are best cooked for 25 to 30 minutes and red lentils should be cooked for about 15 to 20 minutes.
Serving suggestions
This creamy lentil curry is amazing on its own, but is really quite wonderful paired with:
- Basmati rice, jasmine rice, or coconut rice
- Cauliflower rice for a low carb, lower-calorie option
- Naan or toasted baguette slices for dipping I like to use my easy homemade naan recipe or buy frozen garlic naan from Trader Joes
Storing recommendations
- Storing leftovers: Transfer any leftovers to an airtight container and store in the refrigerator for up to 4 days.
- To freeze: Cool completely, and then transfer to a freezer-safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after defrosting in the fridge overnight.
More Indian inspired recipes
Creamy Lentil Curry
Ingredients
- 1 tablespoon olive oil
- ½ cup onion, diced
- 4-5 cloves garlic, chopped
- 1 tablespoon ginger, chopped
- 1 cup tomatoes, chopped
- 1 jalapeno pepper, chopped (remove seeds for less spice)
- 3 tablespoons tomato paste
- 1 teaspoon EACH cumin, coriander powder, curry powder, paprika, salt
- 1 cup dried brown lentils
- 3 cups water
- 1 cup heavy cream or coconut cream
- 1/2 cup chopped cilantro
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onions and sauté for 3-4 minutes or until lightly golden. Add the garlic and ginger and saute for 30 seconds. Stir in the fresh tomatoes, jalapeno, and tomato paste along with the spices. Sauté 2-3 minutes.
- Add the lentils and water and bring to a simmer. Reduce the heat to low-medium, cover, and simmer for 25-30 minutes or until lentils are cooked through. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ cup of water.
- After the lentils have softened, stir in 1 cup of heavy cream or coconut cream and ½ cup of fresh chopped cilantro. Turn off the heat and cover the pot. The lentils will continue to thicken as they rest.
- Serve with rice, naan, toasted baguette slices, or with a fork. Drizzle with fresh lemon before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Photography by: Eat Love Eats
