Easy Lentil Curry

This is the easiest Lentil Curry that you will try, and the best too in my opinion. A perfectly spiced creamy curry that feels far more indulgent than it actually is. This vegan curry is protein packed and nutrient dense. A simple weeknight meal that is great for batch cooking too.

Lentils seem to have a bad reputation of being bland and just for hippies. But they are such a great vegan protein source and there is so much that you can do with them too.

Making a curry is just one of our favourite ways to use lentils, as it makes a really healthy and budget friendly meal. This curry will change the way you think about lentils.

Looking for other ways to use lentils? Why not try our Easy Lentil Salad, Carrot and Lentil Soup, Lentil Bolognese or Sausage and Lentil Stew.

Jump to:

• Why should you try it?
• What you will need
• Step by step
• Health benefits of lentils
• Curry paste
• Variations
• What to serve with Lentil Curry
• FAQs
• Extra tips
• More curry recipes
• Recipe

Why should you try it?

What you will need

Step by step

One: Cook your lentils according to the packet instructions and then drain.

Two: In a large pan, heat the oil and then add the shallots, garlic and aubergine and gently cook for 4 minutes.

Three: Add the curry paste and mix well.

Four: Put the rest of the ingredients to the pan, stir well, and simmer for 10-12 minutes, until the curry has thickened a little. You may need to add a little extra stock if it starts getting too thick.

Health benefits of lentils

• High in protein - 1 cup of lentils contains 18g of protein, which is more than chickpeas. That's great news for vegans, as you can use lentils in replace of meat in lots of dishes, and they will still be high in protein.
• A good source of calcium - whilst a lot of people get calcium from dairy, if you aren't consuming dairy, then lentils are a good alternative to get calcium.
• A good source of iron - one portion of lentils has around a third of your daily requirement of iron. Mix some spinach in to this stew and you have yourself an iron pack meal.
• They are full of fibre - if you want to feel fuller for longer, then meals that are high in fibre are the way to go. It's also great for digestive health. Lentils are a good source of fibre and this is a deliciously filling meal.
• High in magnesium - Lentils are high in magnesium, which is great if you are feeling stressed and having trouble sleeping.
• A good source of folic acid - If you are, or have ever been, pregnant, then you will know the importance of folic acid. But it's also important for lowering the risk of heart disease and is good for healthy hair.

It's not just the lentils that make the curry healthy! If you use a curry paste that has plenty of garlic and ginger in it, then there are tonnes of antioxidants in those and curry paste always have turmeric in it, which has anti-inflammatory properties.

Although this red lentil curry itself isn't particularly low in fat due to the coconut milk, it is healthy fats and this curry will keep you fuller for longer. Less snacking has to be a good thing, right?

Curry paste

I am going to hold my hands up here and say we "cheated" and used a store bought curry paste here. Let's face it, times are changing and you can get some amazing quality ready made things like sauces and pastes now.

Whilst we do love making things from scratch as much as possible, the beauty of this curry is how quick and easy it is, and that is partly down to the ready made curry paste. Speaking of time saving, you can save yourself even more time by using canned lentils - this would make this curry ready in just 15 minutes.

Buy a really good quality one (with as little nasty added ingredients as possible) and you really will taste the difference. If you do have some extra time on your hands, then of course you can make one yourself.

We used a madras paste in this, as it's the perfect level of spice for us, but you could use a milder one, or even go hotter. Just use whatever suits your taste buds.

Our little "secret ingredient" in this curry, and every curry we make, it a couple of big spoonfuls of mango chutney (again, use a really good quality one). It adds SO much extra flavour, without extra spice, and adds a lovely sweetness to the curry. In my opinion, it's this ingredient that makes it appealing to kids.

Variations

A curry like this is so versatile, and super easy to adapt. We just used shallots and aubergine, but there is no reason why would couldn't use other vegetables like courgette, bell peppers, carrots and peas. You could even add some small chunks of cooked potato if you wanted to make it more filling.

Just make sure that the vegetables are all cut to the same size so that they cook evenly.

If you want to give this curry a bit of a green veggie boost, then you can stir in some spinach or kale a few minutes before it has finished.

What to serve with Lentil Curry

Curry and rice is a classic combination, but we have also have this with potato wedges too. Now that is comfort food! But you could also just make a couple of our Easy Homemade Flatbreads and use them to scoop up all that delicious curry sauce. Maybe brush some garlic butter on the flatbreads too. 

For something a little fancier, why not try our Peshwari Naan or for a salad based side, try our Carrot and Coriander Salad.

FAQs

Extra tips

• Feel free to change the vegetables that you use, just make sure that they are all chopped to a similar size to ensure even cooking times.
• Add a green veggie boost to this curry by stirring in some spinach a couple of minutes before the end.
• You can save yourself even more time by using canned lentils - this would make this curry ready in just 15 minutes.
• If you like your curry really spicy, then either use a really spicy curry paste, or add a sprinkle of red chilli flakes just before serving.
• Save yourself some time and use a jar of curry paste. But you could make your own too.
• You can keep this in the freezer for up to 3 months, or in the fridge for 2 days.
• We used half fat coconut milk to save some calories, however it isn't as creamy as if you used full fat.
• If you forget to shake your can of coconut milk well before opening it, like I so often do, and it has separated, then just pour is all in to a large bowl and whisk it all together. 
• If the curry starts getting a bit too thick, add a little more stock. Equally, if you find it has too much liquid, then allow it to cook off for a little longer.

More curry recipes

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Recipe