This Vegan Red Lentil Curry is spicy, creamy, and packed with flavor. It is a one pot curry which can be made both in the instant pot or stove top.
This Vegan Red Lentil Curry was loosely adapted from Nisha of Rainbow Plant Life.
The base of the curry is very similar to most Indian curries, but I liked her addition of serrano pepper which adds a nice kick to the curry. For creaminess and to balance out the spices, Nisha used both coconut milk and almond butter. I replaced almond butter with cashew cream.
Why we love this Vegan Red Lentil Curry-
Packed with flavor – fresh ginger, garlic, serrano peppers, spices, lime and coriander add layers of flavor to the curry.
Done in 30 -35 minutes – red lentils do not require any overnight soaking and cook in no time. So they make for a prefect weeknight meal.
One pot dish – the best part is you require just one pot to make this dish.
Prefect meal prep recipe and freezes well
Filling, healthy and easy to prepare.
Picture of Red Lentils
How to make Vegan Red Lentil Curry
Stove top method –
1 – Heat a wide, shallow pan and add coconut oil. Add cumin seeds and let cook for 10-15 seconds. Now add the finely chopped serrano pepper, ginger and garlic and cook for a minute. Add finely diced onion and pinch of salt. Cook for 5 minutes till onion turns slightly soft.
2 – Add turmeric powder, red chili powder, curry powder, coriander powder and salt. Cook for 30 seconds.
3 – Add the pureed tomato and cook for a minute.
4 – Now add the red lentils, salt and water. Give a mix and cook in medium flame for about 15 minutes.
5 – The lentils should be cooked through, but not overly soft.
6 -Add garam masala and tomato paste and cook for a minute.
7 – Add coconut milk and cashew cream and cook for 5 more minutes.
8 – Taste the curry and adjust the salt. Finally add a handful of chopped cilantro and a big squeeze of lemon juice. Let the curry rest for 15 minutes before serving.
Instant Pot Red Lentil Curry
1 – Select the saute mode on the instant pot and heat coconut oil. Add cumin seeds and cook for 30 seconds. Add the finely chopped serrano pepper, ginger and garlic and cook for a minute. Add finely diced onion and pinch of salt. Cook for 3 minutes till onion turns slightly soft.
2 – Add turmeric powder, red chili powder, curry powder, garam masala, coriander powder and salt. Cook for 30 seconds. If the spices are sticking to the pot, splash some water.
3 – Add the pureed tomato and tomato paste and cook for a minute.
4 – Add the washed red lentils, water, coconut milk and cashew cream.
5 – Mix all the ingredients, making sure nothing is stuck to the bottom of the pot.
6 -Cancel the saute mode, secure the lid and adjust the vent to sealing position. Pressure cook on high for 4 minutes.
7 – After the 4 minutes timer has completed, wait for 10 minutes to release the pressure.
8 – Add the coriander leaves and lemon juice. Mix the curry, taste and adjust the salt.
Serving Suggestions:
Red Lentil Curry can be served with plain basmati rice, brown rice, quinoa, cumin rice, naan or roti.
Frequently Asked Questions
Green Lentils, it may take more time to cook.
Just increase the amount of coconut milk.
2 tablespoons of almond butter
Add some more curry powder.
More Nourishing Curries –
If you tried this Red Lentil Curry, do share your feedback in the comment section below. For more recipes, follow me on Facebook and Instagram.
Ingredients
- 1 cup red lentils, rinsed and drained
- 1 medium onion, finely diced
- 2 medium tomato, pureed
- 1 serrano pepper, diced
- 1.5 inch fresh ginger, mined
- 4 garlic cloves, minced
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder ( mild variety)
- 1.5 teaspoon salt or to taste
- 1.5 tablespoon coconut oil
- 1 teaspoon tomato paste
- ½ cup thick coconut milk
- 2 tablespoon cashew cream + more to top the curry
- 2 cups water (if making in instant pot use 1.5 cups)
- lemon juice to taste
- ½ cup fresh coriander, finely chopped with stems
Cashew Cream –
- 8 whole cashew
- ¼ cup water
Instructions
Cashew Cream
- Soak 8 whole cashew in quarter cup of hot water for 15 minutes. After 15 minutes blend it till smooth and cream paste.
Stove Top Method –
- Heat a wide, shallow pan and add coconut oil. Add cumin seeds and let cook for 10-15 seconds. Now add the finely chopped serrano pepper, ginger and garlic and cook for a minute. Add finely diced onion and pinch of salt. Cook for 5 minutes till onion turns slightly soft.
- Add turmeric powder, red chili powder, curry powder, coriander powder and salt. Cook for 30 seconds.
- Add the pureed tomato and cook for a minute. Now add the red lentils, salt and water. Give a mix and cook in medium flame for about 15 minutes.
- The lentils should be cooked through, but not overly soft.
- Add garam masala and tomato paste and cook for a minute. Add coconut milk and cashew cream and cook for 5 more minutes. If the curry feels thick, add some more water.
- Taste the curry and adjust the salt. Finally add a handful of chopped cilantro and a big squeeze of lemon juice. Let the curry rest for 15 minutes before serving.
Instant Pot Method –
- Select the saute mode on the instant pot and heat coconut oil. Add cumin seeds and cook for 30 seconds. Add the finely chopped serrano pepper, ginger and garlic and cook for a minute. Add finely diced onion and pinch of salt. Cook for 3 minutes till onion turns slightly soft.
- Add turmeric powder, red chili powder, curry powder, garam masala, coriander powder and salt. Cook for 30 seconds. If the spices are sticking to the pot, splash some water.
- Add the pureed tomato and tomato paste and cook for a minute. Add the washed red lentils, water, coconut milk and cashew cream
- Mix all the ingredients, making sure nothing is stuck to the bottom of the pot. Cancel the saute mode, secure the lid and adjust the vent to sealing position. Pressure cook on high for 4 minutes.
- After the 4 minutes timer has completed, wait for 10 minutes to release the pressure.
- Add the coriander leaves and lemon juice. Mix the curry, taste and adjust the salt.
- If you feel the curry is too thick, add some hot water to it.
Rachel
PERFECT! Please include the amount of cumin seed so next time I know, however.
Madhavi
Thank you for letting me know. I updated the list….its 1 teaspoon cumin seeds.
RACHEL BARRETT
Thank you for the recipe – so delicious! It turned out perfectly. I kept one star off because the amount of cumin seed (noted to cook in coconut oil) was not listed. I added 1/2t. So delicious!
Madhavi
So happy you enjoyed the recipe Rachel. I updated the ingredients list. Thank you for sharing your feedback!
Rachel
I made again last night – delicious! Thanks for updating the recipe. I didn’t have Kashmiri red pepper so followed google substitution of blending smoked paprika, paprika and cayenne to substitute. For next time I’ll get Kashmiri. Thanks!
Madhavi
That’s a great blend to replace Kashmiri chili powder. Thank you for sharing your feedback Rachel.