One-Pot Creamy Lentil Curry (Vegan Dal) Recipe

Lentil Curry is the kind of comfort food you crave: a hearty, one-pot meal packed with protein-rich lentils, warm spices, and creamy coconut milk. Instant Pot directions are included for a quick option.

If you enjoy lentils, try other recipes such as Lentil Salad, The Best Lentil Soup, Lentil Bolognese, or Lentil Chili.

Easy lentil curry with coconut milk

This simple lentil curry is a reliable weeknight dinner and perfect for cozy nights in. It cooks in a single pot and uses affordable, pantry-friendly ingredients: dried lentils, canned tomatoes, a blend of spices, and a can of coconut milk for a rich, silky finish. The result is comforting, satisfying, and naturally vegan.

Vegan curries are a favorite because they are:

• Full of deep, layered flavor.
• Made from nourishing, whole-food ingredients.
• Quick to prepare in one pot for easy cleanup.

For serving, a big scoop of basmati rice and warm vegan naan make a perfect match. Garnish with plenty of fresh cilantro and a squeeze of lemon for brightness.

Ingredients needed (with substitutions)

• Olive oil – Or use a splash of vegetable broth to sauté for an oil-free option.
• Garlic and ginger – Fresh garlic and grated ginger are best; jarred minced garlic and ginger paste work in a pinch.
• Turmeric – Ground turmeric adds color and a warm, earthy note.
• Cumin – Ground cumin deepens the savory base.
• Coriander – Ground coriander adds citrusy, floral undertones.
• Cayenne pepper – A pinch adds heat; adjust to taste.
• Salt – To finish and enhance flavors.
• Water – For cooking the lentils.
• Dried lentils – Brown lentils are used here; green, black, or red lentils also work. Red lentils cook fastest.
• Crushed tomatoes – Canned crushed tomatoes add acidity and balance.
• Coconut milk – Full-fat coconut milk creates a creamy finish; light coconut milk can be used for fewer calories.
• Lemon juice – Freshly squeezed for the best brightness.
• Cilantro – Chopped, for garnish and fresh flavor.

How to make lentil curry

The complete ingredient amounts and the full recipe are provided in the recipe section below.

1. Heat olive oil in a large pot over medium heat. Add minced garlic and grated ginger and cook for 1–2 minutes until fragrant.

2. Stir in turmeric, cumin, coriander, cayenne, and salt. Cook for 30–60 seconds while stirring so the spices toast but do not burn. Add a tablespoon or two of water if they begin to stick.

3. Pour in the water, using a spoon to scrape any browned bits from the bottom of the pot. Add the dried lentils and crushed tomatoes, stirring to combine.

4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer. Cook until the lentils are tender—about 30–40 minutes for brown, green, or black lentils, and 25–30 minutes for red lentils. Stir occasionally and add a splash more water if it becomes too thick.

5. Once the lentils are cooked through, stir in the coconut milk and lemon juice. Taste and adjust salt. Remove from heat and fold in chopped cilantro. Serve hot over rice with naan on the side.

Instant Pot instructions

Use the Sauté function to cook garlic and ginger in oil, then add the spices and a splash of water to deglaze the pot and prevent burning. Add water, dried lentils, crushed tomatoes, and coconut milk, scraping the bottom to loosen any bits. Seal the lid and cook at High Pressure for 15 minutes. Allow a 10-minute natural pressure release, then release any remaining pressure. Stir in lemon juice and cilantro; adjust seasoning as needed.

Tips and variations

• Quick shortcut: Use jarred minced garlic and ginger paste, and swap brown lentils for red lentils for a faster cook.
• Texture: For a creamier, smoother curry, blend part of the mixture with an immersion blender until you reach the desired consistency.
• Vegetable additions: Add diced butternut squash, sweet potato, spinach, mushrooms, bell peppers, or eggplant. Add quick-cooking vegetables near the end of simmering or when you stir in the coconut milk.
• Serving ideas: Serve over basmati rice, brown rice, coconut rice, cauliflower rice, or quinoa. Warm naan or flatbread is excellent for scooping.
• Make ahead and freeze: This curry freezes well. Cool, portion into freezer-safe containers, and thaw in the fridge before reheating on the stove or in the microwave.

Frequently asked questions

1. Can you add vegetables to lentil curry? Yes. Roasted or simmered vegetables such as sweet potatoes, squash, spinach, mushrooms, peppers, and eggplant are all great additions. Add tender vegetables toward the end of cooking so they stay vibrant.
2. How long will leftovers last? Refrigerated leftovers keep well for about 4–5 days in airtight containers.
3. Can you freeze it? Absolutely. Freeze portions in freezer-safe containers. Thaw overnight in the fridge before reheating on the stove or in the microwave until hot.

Want more vegan curry recipes?

• Thai Red Curry with Vegetables
• Roasted Eggplant Curry with Chickpeas
• Butternut Squash Curry
• Vegan Thai Green Curry