Vegan Red Lentil Curry | Gluten-Free, Flavourful, & Nutritious

Red lentils - No surprise here. Red lentils are the main ingredient. When simmered in a creamy curry, red lentils become super soft to make melt-in-your-mouth bites—which you can’t achieve with other types of lentils. Both regular red lentils and split red lentils work. I used split red lentils. I found them at a local South Asian grocery store labelled ‘masoor daal.’ They tend to cook quicker than regular lentils (because their skins have already been removed).

Onion - Considering the different types of onions available, which one is best for this recipe? Here’s how to choose. Yellow onion for the deepest flavour (perfect for sautéing); white onion for the tangiest flavour; sweet onion for the thickest layers (perfect for broth).

Fresh garlic and ginger (minced) - If using pre-minced garlic or ginger, avoid the ones preserved in oil. The purpose of this pair is to provide a slightly spicy and peppery taste.

Ground turmeric - Turmeric is a staple ingredient in all Indian curries. I always opt for freshly ground turmeric. Why? Because fresh turmeric is 10 times as flavourful. It’s available at Indian and South Asian grocery stores, well-stocked grocery stores, and health food stores. It looks almost the same as ginger, but has a bright orange flesh.

Ground spices - While the lentils may be the star of the show, the curry would not be anywhere near as flavourful without the blend of spices. You will need ground coriander, ground cumin, Himalayan salt, pepper, and dried red chillies. Tip: Since the recipe is weeknight-friendly, we’ll use ground spices instead of whole.

Indian spices - To capture the authentic Indian flavours. They form the base of all Indian curry recipes, including my Vegan Keema Curry and Tasty Oil-free Dal. For the vegan lentil curry, I used curry powder, garam masala, and Kashmiri chilli powder.

Vegetable stock - For a mouthwatering base. Both store-bought and homemade work. I used store-bought for this recipe because honestly, it tastes equally delicious and is so much more convenient for a busy weeknight.

Tomato puree - You can prepare it at home or use store-bought. For homemade tomato puree, simply boil the chopped tomatoes in a steamer basket or a saucepan. When they’re tender, allow them to cool and remove their skins. Add them to a food processor or blender. Blitz, blitz, blitz—and there you go! Your home tomato puree is ready. Tip: Sieve the blended tomatoes to remove any seeds or leftover skin. If the puree is too thin, put it back on the stove and allow it to reduce a bit.

Coconut milk - An essential luxurious component stirred into the curry at the end of the recipe. The high-fat, creamy content of coconut milk balances all the other flavours. It’s basically added to make the dish family-friendly by tempering the strong acidic, spicy, and tangy flavours.

Lemon juice and coriander (cilantro) - The finishing ingredients that introduce a pop of freshness to the curry. They do sound like minor ingredients, but they definitely are the heroes when it comes to enlivening each bite.