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    Hungry Healthy Happy » Recipes » Curry

    Easy Lentil Curry

    Published: Mar 16, 2020 · Modified: Sep 17, 2021 by Dannii · This post may contain affiliate links · 20 Comments

    186 shares
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    Jump to Recipe
    Diet: Gluten Free / Low Fat / Vegan
    Easy lentil curry with a text overlay title.

    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.

    A bowl of lentil curry and rice next to a striped towel.

    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 you will love it
    • Ingredients needed
    • How to make lentil curry - Step by step
    • Health benefits of lentils
    • Curry paste
    • Variations
    • What to serve with Lentil Curry
    • FAQs
    • Extra tips
    • More curry recipes
    • Recipe
    • Feedback

    Why you will love it

    • An exciting way to cook with lentils - If you have never cooked with lentils before, then this is a great place to start as it is so easy.
    • Protein packed - Thanks to the lentils, this is a protein packed curry that definitely doesn't miss the meat.
    • A budget friendly meal - Lentils are very inexpensive, especially when you buy them in bulk, so this is a cheap meal to make.
    • Great for batch cooking - This curry freezes and reheats really well, making it perfect for batch cooking.
    • A creamy vegan curry - Vegan curries can be creamy too and this one is thanks to the coconut milk.
    • Made from ingredients you probably already have in your cupboard - This is a great store cupboard raid meal, as you probably have most of the ingredients in already. No need to buy anything fancy!

    Ingredients needed

    • Lentils - We used red lentils, as they are quick cooking. Dried green lentils can take longer but they do hold their shape better, however you could use a can of cooked green lentils if you prefer.
    • Shallots - This is the base of the curry and they add a nice sweetness to it. You could swap them for a small brown onion if you prefer.
    • Garlic - Fresh is always best, but you could use frozen garlic or crushed from a jar to save time.
    • Aubergine - We find that this adds some chunky texture to the curry. You could swap it for courgette though if you prefer.
    • Curry paste - We "cheated" and used a store bought curry paste to save time. Try to use the best quality one you can, as you will honestly be able to taste the difference.
    • Chopped tomatoes - This is a tomato based curry, so we used a can of chopped tomatoes. Try to use the best quality ones you can, as cheap tinned tomatoes tend to be really watery and you want a nice thick curry. We love Mutti tomatoes.
    • Coconut milk - This is what makes the curry nice and creamy, but still vegan. We used reduced fat, however you could use full fat which would make it creamier.
    • Mango chutney - This is always our "secret" ingredient in curries. Just a little bit adds SO much flavour. You can make your own with our mango chutney recipe.
    • Stock - We used vegetable stock to keep it vegan, but you could use a chicken stock which would give a richer flavour.
    • Coriander - Some fresh coriander really lightens up the whole dish.

    A full ingredients list with measurements is in the recipe card below.

    How to make lentil curry - Step by step

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

    Cooked lentils draining in a colander.

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

    A large pan with shallots, garlic and eggplant cooking in it.

    Three: Add the curry paste and mix well.

    Shallots, garlic and eggplant in a large pan with some curry paste.

    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.

    Chopped tomatoes, vegetables, coconut milk and cooked lentils cooking in a large pan.

    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?

    A lentil curry with chopped cilantro sprinkled on top of it.

    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.

    Curry and rice in a bowl with red lentils scattered around.

    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.

    Four flatbreads wrapped in a blue towel.

    FAQs

    How to store lentil curry.

    Once fully cooled, divide in to containers and they will keep in the fridge for 2 days.

    Can lentil curry be frozen?

    Yes, you definitely can and this is one of our favourite healthy batch cook meals. When I was pregnant I made a huge batch of this, with a big pan of rice too, and then portioned it all out and put about 8 pots in the freezer. It was so handy knowing that I had a healthy and filling meal in the freezer.
    Just wait for it to fully cool and them put in a freezer container and it will keep in the fridge for up to 3 months.

    How to reheat lentil curry

    Make sure it is fully defrosted and then you can either reheat it in the microwave, or heat it through on the hob. Make sure it is pipping hot all the way through before serving.

    Can you add meat to a lentil curry?

    You could add meat to this curry, but it really isn't missing it. But, if you want a vegan base, and then an option to add some meat for everyone else at the dinner table, then you could stir through some (shredded) leftovers from our Slow Cooker Whole Chicken.

    heart icon

    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.
    • 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

    • Lamb Keema
    • 15 Minute Leftover Turkey Curry
    • Creamy Halloumi Curry
    • Lamb Korma

    If you’ve tried this red lentil curry recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    A plate of easy lentil curry and rice next to a blue striped towel.

    Easy Lentil Curry

    This is the easiest Lentil Curry that you will ever make! A perfectly spiced creamy curry that feels far more indulgent than it actually is.
    A circular logo saying GF.
    Gluten Free
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.72 from 25 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 346kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 200 g Dried red lentils
    • 1 tablespoon Olive oil
    • 5 Shallots - diced
    • 2 Garlic clove - crushed
    • 1 Aubergine (eggplant) - diced
    • 4 tablespoon Madras curry paste - (heaped)
    • 400 g Chopped tomatoes - canned
    • 400 ml Light coconut milk
    • 2 tablespoon mango chutney - (heaped)
    • 100 ml Vegetable stock
    • Fresh coriander (cilantro) - to serve

    Instructions

    • Cook your lentils according to the packet instructions and then drain.
      200 g Dried red lentils
    • In a large pan, heat the oil and then add the shallots, garlic and aubergine and gently cook for 4 minutes.
      1 tablespoon Olive oil, 5 Shallots, 2 Garlic clove, 1 Aubergine (eggplant)
    • Add the curry paste and mix well
      4 tablespoon Madras curry paste
    • Put the lentils and the rest of the ingredients in 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.
      400 g Chopped tomatoes, 400 ml Light coconut milk, 2 tablespoon mango chutney, 100 ml Vegetable stock
    • Serve with rice and chopped coriander (cilantro).
      Fresh coriander (cilantro)

    Notes

    • 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.

    Nutritional Information

    Serving: 1portion | Calories: 346kcal | Carbohydrates: 58g | Protein: 16g | Fat: 9g | Saturated Fat: 7g | Sodium: 339mg | Potassium: 1032mg | Fiber: 21g | Sugar: 16g | Vitamin A: 2579IU | Vitamin C: 19mg | Calcium: 105mg | Iron: 6mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Bry

      March 17, 2020 at 5:00 pm

      This was absolutely AMAZING! Such a fab and tasy recipe. Thanks!

      Reply
    2. Farah Abumaizar

      March 17, 2020 at 4:26 pm

      5 stars
      Such a comforting curry- would love to try it! Love that the ingredients are so easily found!

      Reply
    3. Pavani

      March 17, 2020 at 4:16 pm

      5 stars
      That is a delicious looking lentil curry. Love your ideas of adding mango chutney and curry paste - will have to try your version next time I make dal.

      Reply
    4. Kelly Anthony

      March 17, 2020 at 4:14 pm

      5 stars
      What a great quick and comforting meal perfect for busy weeknights. This post is full of great tips and information on curry.

      Reply
    5. Anita

      March 17, 2020 at 4:05 pm

      5 stars
      This lentil curry is so good, and I love that I can use pretty much any vegetables I have at home and not just aubergine. :)

      Reply
    6. Jordin

      March 17, 2020 at 2:28 pm

      Yummm, my family and I love curry.. and I can’t wait to try out this recipe for us. I know we all will love it!

      Reply
    7. Kari Hermann

      March 17, 2020 at 2:19 pm

      5 stars
      Curry always seems so daunting but this recipe is super easy! I love the addition of mango chutney - it is one of our favorites!

      Reply
    8. Helen

      March 17, 2020 at 2:13 pm

      5 stars
      This looks delicious! I'm always looking for recipes that will get my family enthusiastic about lentils so will give this a try. Thanks!

      Reply
    9. Veena Azmanov

      March 17, 2020 at 2:11 pm

      5 stars
      A dish I would love to make when the entire family is chilling at home. Total comfort and healthy meal any day.

      Reply
    10. Liz

      March 17, 2020 at 2:10 pm

      5 stars
      I'm loving easy pantry staple recipes!! This lentil curry is perfect for the crazy week we're having!

      Reply
    11. Anna

      March 16, 2020 at 3:54 pm

      5 stars
      Lentils are so versatile and so delicious! Not to mention how healthy they are! Your curry is a great way of using them, I'm getting hungry just by looking at your photos!

      Reply
    12. Ashley

      March 16, 2020 at 3:26 pm

      5 stars
      SO good!! The perfect comfort food!!

      Reply
    13. SHANIKA

      March 16, 2020 at 3:03 pm

      5 stars
      I love curry dishes with no meat options! This Lentil curry looks amazing and so flavorful!

      Reply
    14. Angela

      March 16, 2020 at 2:49 pm

      5 stars
      I am always looking for great recipes that I can make in a big batch and freeze for later. The added protein of the lentils makes this recipe a keeper.

      Reply
    15. Carrie Robinson

      March 16, 2020 at 2:40 pm

      5 stars
      I am going to have to make this soon! I love anything curry and I have red lentils in the pantry right now. :)

      Reply
    16. Michelle

      March 16, 2020 at 12:42 pm

      I love a good lentil curry, so warming and filling! Can't wait to try this one.

      Reply
    17. kim

      March 16, 2020 at 12:27 pm

      5 stars
      Love this recipe! It was way easier than I thought it would be and had such great flavor. Will definitely make again!

      Reply
    18. Danielle Wolter

      March 16, 2020 at 12:14 pm

      5 stars
      The flavors in this are incredible and it is so easy to make! I love that I can make a whole batch and it feeds me for a few days :-)

      Reply
    19. Charla @ That Girl Cooks Healthy

      March 16, 2020 at 10:55 am

      5 stars
      I'm over here drooling! I'm a huge fan of legumes especially lentils, chickpeas and kidney beans so I'm looking forward to making your dish. Thank you!!

      Reply
    20. Amanda Wren-Grimwood

      March 16, 2020 at 10:39 am

      5 stars
      I haven't had lentils for ages and I've forgotten how great they are in curries. Sounds perfect for a weeknight meal.

      Reply

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    Welcome!

    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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