Vegan Red Lentil Curry

This vegan red lentil curry is easy, flavorful and healthy. The sauce is made with tomato passata and homemade cashew cream. Serve with fluffy basmati rice and soft naan!

Vegan Red Lentil Curry with Basmati Rice and Naan

It’s finally time to break out that dry red lentil you bought ages ago (and forgot until now) because today we’re making a delicious, vegan red lentil. It is simple, tasty and healthy. You will love it!

Red lentils are High in proteina great Source of fiberAnd Rich in B vitamins And iron. They cook faster than other lentils, so red lentils are a great choice, especially for quick curries.

You can cook a large batch of lentils and store them in the fridge for 4-5 days, then you can use the cooked lentils for different meals throughout the week.

Nothing makes me happy on a cold winter day like a bowl of piping hot curry with fluffy basmati rice and soft homemade naan. So here we go!

Sauce base

You will only need two parts for the sauce: Tomato Passata and Cashew Cream (which is made by mixing cashews and water). It makes the creamiest and easiest sauce ever. I just love the combination of these two main flavors. To this we add lemon juice, salt, garam masala and ginger powder. If you like it spicy, don’t hesitate to add chili powder as well.

I love the simplicity of the sauce and it’s versatility. Instead of lentils, you can add vegetables, cooked potatoes, tofu cubes, seitan strips, soy curls and it’s a completely different curry!

How to make a vegetarian red lentil curry

As always, you’ll find the full recipe in the box below, but I’d like to give you an overview of the ingredients and basic steps first.

Ingredients (and possible substitutions)

You will need:

Dried red lentils (you can also use canned lentils instead)
Tomato passata (I use store-bought tomato passata/puree (with salt, no added herbs) for this recipe – it’s often canned or in a carton, not to be confused with tomato paste, which is thicker in consistency. You can also use crushed canned (can substitute tomatoes.)
Homemade cashew cream (for this you just need to blend: cashews and water; pre-soaking the cashews will make it easier on your blender; alternatively you can use full fat coconut milk or unsweetened soy cream)
yellow onion
Red onions (I like a mix of yellow and red onions, but of course, you can use 2 yellow onions or 2 red onions instead)
Oil and spices (salt, garam masala, ginger powder, caraway seeds and black mustard seeds – don’t stress if you miss some spices)
Lemon juice (fresh is best)
fresh parsley (alternatively you can use cilantro)

basic steps

Cashews in a blender — Step 1: While the lentils are cooking, soak the cashews in water for at least 10 minutes.
Then, when step 5 calls for cashew cream, mix cashews and water to make cream.

Cashew cream in a blender — Step 1: While the lentils are cooking, soak the cashews in water for at least 10 minutes.
Then, when step 5 calls for cashew cream, mix cashews and water to make cream.

Cook red lentils in a pan — Step 2: Cook lentils in water until soft. It will take about 10 minutes. Then drain and set aside.

Crushed caraway and black mustard seeds — Step 3: Grind the caraway and black mustard seeds.

Chopped onions in a pan with spices — Step 4: In a pan with oil add chopped onion and powdered caraway and black mustard. Let it cook on medium to high heat until the onions are soft. Then add cooked lentils, salt, garam masala and ginger powder. Give it a stir and cook it further for about 5 minutes.

Add onions, red dal and spices to the pan — Step 4: In a pan with oil add chopped onion and powdered caraway and black mustard. Let it cook on medium to high heat until the onions are soft. Then add cooked lentils, salt, garam masala and ginger powder. Give it a stir and cook it further for about 5 minutes.

Pan lentils, cashew cream, tomato passata and parsley — Step 5: Reduce the heat and add the tomato passata, cashew cream, fresh parsley and lemon juice. Give it a good mix. Cook until it is hot, then it is ready to serve. Add more salt and spices to taste, you can also add chili powder if you want it spicy.

Pan red lentil curry — Step 5: Reduce the heat and add the tomato passata, cashew cream, fresh parsley and lemon juice. Give it a good mix. Cook until it is hot, then it is ready to serve. Add more salt and spices to taste, you can also add chili powder if you want it spicy.

More vegan curry recipes

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i am Hope you enjoy this vegan red lentil curry as much as I do! Let me know if you give it a try!

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Cheers, Bianca

Bianca Hawn | Elephantastic Vegan

This vegan red lentil curry is easy, flavorful and healthy. The sauce is made with tomato passata and homemade cashew cream. Serve with fluffy basmati rice and soft naan!

Q. Time 15 minutes

cooking time 25 minutes

total time 40 minutes

course Main proceedings

cuisine vegan

serving 3 people

calories 412 kcal

While the lentils are cooking, soak the cashews in water for at least 10 minutes. Then, when we need Cashew cream In step 5, mix the cashews and water to make a cream.
Cook the lentils in water until soft. It will take about 10 minutes. Then drain and set aside.
Grind the caraway and black mustard in a mortar and pestle or spice grinder.
In a pan with oil add chopped onion and crushed caraway and black mustard. Let it cook on medium to high heat until the onions are soft. Then add cooked lentils, salt, garam masala and ginger powder. Give it a stir and cook it further for about 5 minutes.
Reduce heat and add tomato passata, cashew cream, fresh parsley and lemon juice. Give it a good mix. Allow to cook until hot. Add more salt and spices to taste, you can also add chili powder if you want it spicy.
Sprinkle the curry with a little more fresh parsley and serve with basmati rice and homemade naan.

I used store-bought tomato passata/puree for this recipe (with salt, no added herbs) – it’s often canned or in cartons, not to be confused with tomato paste, which is thicker in consistency. You can also use canned tomatoes instead.

Calories: 412kcalSugars: 40gProtein: 14gFat: 25gSaturated Fat: 14gPolyunsaturated Fats: 3gMonounsaturated fats: 6gTrans fats: 0.02gSodium: 431mgPotassium: 1023mgFiber: 14gSugar: 10gVitamin A: 685IUVitamin C: 22mgCalcium: 70mgIron: 6mg

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