Vegan Lentil Curry

Lentil Curry Dish: Vegan and Gluten-Free

Preparation time: 10 minutes

Cooking time for lentil curry: 20 minutes in a frying pan OR 4.5 hours in a crock-pot/slow-cooker

Serves: 4 large portions

This dish is high in fiber, iron, protein and flavor! I like to serve it with brown rice (or basmati rice, though it has less fiber and more calories), naan bread as well when I’m really hungry, and vegetables on the side. What I like about this dish is that it is so easy to prepare, plus it’s incredibly healthy and delicious.

You can either use a normal frying pan for this, or a crock-pot/slow-cooker! Pro-tip: I usually double the recipe and freeze some of it, it unfreezes wonderfully.

Go on, give it a try!



-1 tbsp olive oil

-1/2 onion, finely chipped

-1 teaspoon minced garlic

-1/2 teaspoon minced ginger

-1 cup strained tomatoes (I simply buy canned strained tomatoes with nothing else added, or alternatively you can make a simple homemade tomato sauce especially for this)

-1/2 to 1 cup coconut milk (I like it very moist and liquid so I usually use 1 whole cup or can of coconut milk, but if you’re not sure, start with 1/2 a cup and add as you wish)

-1 teaspoon cumin powder

-1 teaspoon turmeric/curcuma powder

-1/2 teaspoon cinnamon powder

-2 teaspoons curry powder

-1/2 teaspoon cayenne pepper

-Salt to taste (I usually add a pinch to 1/2 teaspoon)

-1.5 cup lentils (home-cooked or canned)

Transformation time! (Skip to the next step for crock-pot/slow-cooker instructions)

-Heat a frying pan, add the olive oil, the onion, ginger and garlic. Stir for a few minutes

-Add the tomato sauce and coconut milk, then the spices and salt. Let it cook for 5-7 minutes in medium heat.

-Then, add the cooked lentils. Let it cook for 15 minutes in medium heat, stirring occasionally.



Instructions to making this dish in a crock-pot/slow-cooker: I just take all of the ingredients (the lentils must be RAW for this, just quickly rinse them first in cold water), as well as the spices, and add them to the pot all at the same time. Then, I turn the pot to LOW and choose the duration of 4.5 hours. It will not only waste much less energy than doing it in a pan, but it is also much less messy, it will make your home smell amazing, and when you get home from work, uni or whatever, dinner will be ready!

-Serve with cooked brown rice and optionally, a naan bread (:


-Optional: Add cilantro, spinach, and sesame seeds on top



Bon appétit!