Introducing the ultimate vegan comfort food: One Pot Red Lentil Curry with no tomatoes. This dish is a symphony of flavors and warm spices, all cooked together in one pot for maximum convenience and minimum cleanup. The creamy coconut milk and hearty red lentils make for a satisfying and nutritious meal that is sure to please.
Perfect for those busy weeknights, this dish can be on the table in under 30 minutes, and leftovers are even better the next day. With no tomatoes needed, this curry is packed with flavor and nutrients, making it a perfect choice for any night of the week. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your diet, this vegan one pot red lentil curry is sure to become a staple in your kitchen.
Experience the rich flavors of this vegan lentil curry, a delicious recipe perfect for any time of year. Start by heating your deep skillet to medium-high heat and adding the remaining dry ingredients along with pantry staples. Cook the creamy lentils with full fat coconut milk, ensuring a luscious texture without using much liquid. This classic vegan comfort food is easy to make and full of plant-based proteins. Check the recipe card for exact cook time and steps. The best part? You can easily tweak it next time to suit your taste. Enjoy more simple recipes and discover a new way to savor healthy, flavorful dishes. This great recipe will quickly become a favorite in your kitchen.
Looking for more inspiration? You can check out my full collection of delicious Lentil Recipes & Lentil Soup Recipes here.
Ingredients & Substitutions: What Is In A One Pot Red Lentil Curry With No Tomatoes Recipe
Here are the ingredients you’ll need to make this delicious and healthy one pot red lentil curry with no tomatoes:
- 1 ½ cups dried red split lentils, thoroughly washed and drained (make sure they are split as split lentils cook faster)
- 2 cups loosely chopped spinach (or other veggies)
- 2 medium-sized carrots, diced
- 1 large red onion, finely chopped
- 1 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 2.5 cups vegetable broth
- 1 can full-fat coconut milk (14 fl oz)
- 1 tbsp curry powder
- 1 ½ tsp ground cumin
- 1 tsp turmeric
- 1 tbsp hot chili powder or red pepper flakes (optional)
- Add 1/2 tsp of mustard seeds and 1 tsp of garam masala for an extra burst of flavour
- 1 tbsp sweetener of choice (organic sugar, agave, maple syrup or even coconut sugar)
- ½ tbsp olive oil, avocado oil or coconut oil
- black pepper to taste
Lentil Substitutions:
This creamy curry recipe is best made with red lentils, however it can be made with brown lentils, green lentils, moong dal or even yellow lentils. This will slightly affect the flavour, and the cooking times will need to be adjusted accordingly. Some of the lentils will take longer to cook, and may need to be soaked ahead of time or cooked in a pressure cooker or instant pot.
Adding Tomatoes:
This delicious one-pot recipe is made without the use of tomatoes because the first time I made it my mom was avoiding nightshades. That being said, if you would like to add tomatoes to this lentil recipe try adding one of the following:
1/4 cup tomato paste
1 cup tomato sauce
or 1 cup crushed tomatoes
Red Curry Paste or green curry is not recommended in this recipe as it is inspired by Indian food and uses primarily Indian spices. However if you would like to make a recipe with Thai red curry paste check out these recipes: Red Thai Curry Risotto Vegan, Asian Inspired Gyoza Soup Vegan Fusion Recipe, Peanut Butter Thai Tofu Curry Vegan Creamy & Easy
If you are looking for an easy one-pot chickpea curry check this recipe out: Peanut Butter Chickpeas and Curry: A Nutritious Delight
Feel free to add any extra veg you would like. Last night I wanted to get in some extra greens, and added an entire bag of baby spinach.
Garnish:
For garnishing your one-pot red lentil curry, you can use:
- Fresh cilantro
- 1 tbsp of coconut cream to drizzle on top (scoop 1 tbsp out of the can of coconut milk and set aside)
- A fresh squeeze of lemon juice or a squeeze of lime juice (optional)
Servings:
To serve this red lentil dal try serving it on top of one of the following: white rice, whole grain brown rice, basmati rice, cauliflower rice, or even on cooked sweet potatoes.
Make sure to have all these ingredients ready before you start cooking. They are easy to find in any grocery store and are affordable too.
Helpful Tools
To make this recipe, you’ll need a few basic kitchen tools:
- A large pot: This recipe calls for a large pot to cook the curry in. Make sure you have a pot that is big enough to hold all of the ingredients.
- A sharp knife and cutting board: You’ll need to chop the onions, carrots, garlic, and ginger for this recipe. A sharp knife and cutting board will make this task easier.
- Measuring cups and spoons: This recipe calls for specific measurements of ingredients, so it’s helpful to have measuring cups and spoons on hand.
- A wooden spoon or spatula: You’ll need a spoon or spatula to stir the ingredients together as they cook.
- Optional: A can opener to open the can of coconut milk.
How To Make This Vegan Red Lentil Curry With No Tomatoes
Follow these simple steps to make your own vegan one pot red lentil curry:
In a large pot over medium heat, add the oil, carrots, and onions. Cook for 3 minutes, stirring occasionally, until they begin to soften.
Add in the ginger, garlic, and dried spices (curry powder, ground cumin, turmeric, and hot chili powder, if using). Cook for another minute, stirring constantly to avoid the spices sticking to the bottom of the pot.
Add in the vegetable broth and red lentils. Stir everything together and bring it to a boil. Once boiling, reduce the heat to a gentle simmer and cover the pot with a lid. Let it simmer for 12 minutes.
After 12 minutes, add in the coconut milk to give it a creamy texture and the chopped spinach. Stir everything together and let it cook for another 3-5 minutes until the spinach has wilted and the flavors have melded together.
Season with salt and pepper to taste. Garnish with fresh cilantro and a swirl of coconut cream, if desired. Serve with rice or naan bread and enjoy!
That’s it! One of the great things about this recipe is very easy to make and takes only about 30 minutes from start to finish. You can adjust the spice level to your liking by adding more or less hot chili powder, or omit it altogether if you prefer a milder flavor.
Notes on the spiciness:
- You like heat: If you have a serrano pepper or two, finely dice them and cook alongside the onion and carrot.
- If you sweat just looking at a hot pepper: Reduce the hot chili powder, cayenne pepper or red chili flakes to 1 tsp or remove it altogether if you really can’t handle spice.
- Keep in mind, a little coconut milk will help cool the spice level in any dish. You can always add more, but you can’t take it away. Adjust the spice level to your preference (or the preference of those you’re serving it to!)
Tips & Tricks For This One Pot Vegan Red Lentil Curry
- Rinse and drain the red lentils before cooking to remove any debris or impurities.
- Use a high-quality vegetable broth for the best flavor.
- Adjust the spice level to your liking by adding more or less curry powder or other spices.
- Add other vegetables, such as bell peppers or carrots, for added nutrition and flavor.
FAQ: Red Lentil Curry – No Tomatoes
Can I add tomatoes to this vegan curry?
Yes! For an added touch of flavor, consider adding in a handful of cherry tomatoes cut in half during the cooking process. Add the tomatoes at the same time as the split red lentils.
Is this recipe glulten-free?
Yes! The combination of spices and coconut cream creates a satisfying and flavorful dish that is perfect for a weeknight meal or meal prep. To keep it gluten-free, serve it with rice or a gluten-free flatbread.
How to adjust the spiciness of the recipe?
For heat. Try adding a finely diced serrano pepper to the onion and carrot while cooking. If you prefer a milder flavor, reduce the amount of hot chili powder or omit it altogether. Keep in mind, the coconut milk will help to cool down the spiciness of the One Pot Red Lentil Curry.
Can I use red lentils instead of split red lentils?
Red lentils can be used in this one pot vegan red lentil curry recipe. However, it will change the cooking time. If you want to make this entire dish in under 30 minutes, split red lentils are a must. Red lentils take longer to cook than split red lentils. Split red lentils come from red lentils but have had their seed coating removed, and have been split in half. Most dried red lentils sold in stores are the split variety.
What sides go well with this vegan curry dish?
The best way to serve this dish is with basmati rice, and naan or roti. Flatbread is always welcome at our table. It’s the perfect way to eat this dish without any cutlery.
How to store and reheat the one pot vegan red lentil curry?
To store this vegan Red Lentil Curry, place leftovers in an airtight container and refrigerate for up to 7 days. To reheat, gently warm on the stovetop or in the microwave. You may need to add a splash of water or coconut milk to loosen the consistency as it thickens in the fridge. Enjoy your delicious, homemade vegan curry once again!
Easy One Pot Red Lentil Curry - No Tomatoes
Ingredients
- 1 ½ cups dried split red lentils, thoroughly washed and drained (make sure they are split as split lentils cook faster)
- 2 cups loosely chopped spinach (or other veggies)
- 2 medium sized carrots, diced
- 1 large red onion, finely chopped
- 1 tbsp ginger, minced
- 4 cloves garlic, minced
- 2.5 cups vegetable broth
- 1 can full fat coconut milk (14 fl oz)
- 1 tbsp curry powder
- 1 ½ tsp ground cumin
- 1 tsp turmeric
- 1 tbsp hot chili powder (optional)
- 1 tbsp sweetener of choice (organic sugar, agave or maple syrup)
- ½ tbsp olive oil
Garnish
- fresh cilantro
- 1 tbsp of coconut cream to drizzle on top (scoop 1 tbsp out of the can of coconut milk and set aside)
Instructions
- In a large pot over medium heat, add the oil, carrots and onions. Cook for 3 minutes then add in the ginger, garlic and dried spices. Cook for another minute, stirring constantly to avoid burning the spices.
- Add in the vegetable broth and red lentils. Bring to a boil and reduce to a simmer for 12 minutes.
- Next, add in the coconut milk and spinach. Cook for another 3-5 minutes and season with salt and pepper.
- Garnish with fresh cilantro and a swirl of coconut cream (optional). Serve with rice or naan and enjoy!
Video
Notes
Nutrition
In conclusion, this One Pot Vegan Red Lentil Curry is a delicious, healthy, and easy vegan weeknight meal that is perfect for meal prep. It’s gluten-free, and it can be made with or without tomatoes. The spiciness can be adjusted to your preference.
It can be enjoyed with a variety of sides, such as basmati rice, naan, or roti. This dish is perfect for those who have food sensitivities. With a little bit of tweaking, it can suit everyone’s taste. Give it a try and enjoy the flavors of this delicious vegan curry! If you’re a fan of lentil recipes check out my collection of amazing lentil recipes here.
Yum! I loved this recipe and quite easy to make, thank you so much for sharing!! 😀
You’re welcome! So happy that you loved it 🥰
This was so so good!! Thank you! Been looking for a red lentil curry recipe with no tomatoes 🍅, I will definitely be making this again. I didn’t have any naan In the house but next time I will add that as a side 🤤
You’re welcome! Thanks so much for trying out my recipe and glad you enjoyed it!
Perfect, loved this recipe so tasty!
So happy you loved it!! Thank you so much for trying out my recipes.
This lentil curry was soooo tasty!! Loved it 🥰 I also like the heat so I added extra Serrano pepper 🌶️
Thank you so much for the feedback! and never enough spice 😀
This was so tasty!! Loved this lentil curry 🍛
Hi Mike! Thank you so much for your review, So happy you loved this recipe!
This was a great dish- delicious and quick and easy and heats up excellent for left overs! Thanks again for ALL your delicious recipes! And I LOVE your cute 🐶 doggie!
Thank you so much! Yes, the leftovers are amazing for this recipe!
Could this be made in a slow cooker?
Absolutely! Just add all the ingredients to the crock pot at once. I would try cooking on low for about 6 hours or on high for about 3 hours. Hope that helps!
This recipe was so delicious and easy to make definitely going to try a few more on your blog! So happy I found you on IG 😍
Thank you SO much Avery! So happy you like my recipes!
Great flavor and goes perfect with a nice garlic naan 🫓
Thanks so much Kennedy, and I agree garlic naan is delicious with this dish!
Delicious!!!
Thanks Tatum!!
Loved this recipe flavor was amazing and came together pretty quickly!
Thank you so much for the review Chelsey!
I have made this so many times now it’s one of my favourite weeknight meals, and every time I give left overs to family and friends they love it as well and ask for the recipe.
Thanks so much Sam! This is one of my go to favs as well for the weekday.
I made a double batch of this for the first time and hoped for the best I was so happy with how it turned out and we ate it for dinner 3 days in a row! So good with garlic naan.
Thanks so much Monika!
I loved this lentil curry, I have been trying to eat more lentils lately and this dish really hit the spot!
Thanks so much Kayla, I have a new lentil series coming out in the new year! You can check back every week on my lentil page here.
Yum this recipe was rather delicious and came together easier than expected. Loved it 🥰
Thank you so much Vanessa!
This recipe was delicious I added bell peppers and Serrano peppers to bring up the spice level and this was banging!
Thanks so much for the feedback! I bet that was nice and spicy!
So delicious!!!
Thank you!
So easy with one pot less to clean and my husband is not vegan but I have been trying out more lentil dishes and he has been loving this recipe I will be making this again
Thanks so much Pam so happy you and your husband are loving this recipe!
Loving this lentil curry such an amazing recipe.
Thanks so much Rosiland!
This was super delicious
Thanks Shelby!
I have been avoiding night shades so I was so happy to find this delicious recipe. 2nd time making it. Love your recipes
Thanks Ella, so happy you are enjoying my recipes!
I did make this in under 30 minutes what a great recipe!
Great thanks so much for the feedback!
So great that this was one pot and the lentil curry was super super tasty.
Thanks Ava!
Delicious this came together really nicely and happened to have all the ingredients except for cumin but still tasted amazing
So happy to hear that you enjoyed it! It’s great when you can make adjustments based on what you have on hand. Thanks for trying out the recipe!
This was so tasty! And easy to make I ended up freezing some of my extra and will be eat over the next couple of weeks.
I’m thrilled to hear that you found the dish tasty and easy to make! Freezing the extra for later sounds like a great idea for convenient meals. Thanks for sharing your experience, and I hope you continue to enjoy it over the next few weeks.
Loved this recipe! So delicious and easy to make thanks Essy!
Thank you SO much for your kind words! I’m so happy you loved the recipe 🙂
Great recipe was very easy to assemble and make. Delicious flavour. I served with some garlic naan and was amazing 🤩
Thank you so much for your review!! I’m so happy you loved the flavour and I agree, SOOO good with naan!
Super easy to make and I don’t cook to often so thank you essy for the tip and instructions. I will 100% make this again
Thank you so much!! I’m so happy you liked it. I love how you can make a big batch of this and save some for later. Perfect if you don’t cook much! 🙂
This recipe was fantastic! Just getting a plant-based eating so I’ve been trying a bunch of recipes and this has been my favourite so far.
Thank you so much! so happy you loved it it’s a staple in our house too! 🙂