Creamy Lentil Curry

5 from 2 votes

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. Finish with a drizzle of lemon juice and serve with rice and naan for a delicious, satisfying vegan meal!

Prep Time10

Cook Time20

Course: Main

Cuisine: Indian

Keyword: lentil curry, lentil curry recipe

Servings: people

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

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.

Nutrition