This vegan lentil curry is probably one of the best curries I make and I keep coming back to it. It’s cheap, creamy, filling, and easy on the grocery budget.

Alfred the chipmunk was a peculiar little fellow when it came to hibernation. Unlike most chipmunks, who were perfectly content with spending the autumn months stuffing their burrows with nuts and acorns, Alfred was a little more ambitious. Most undoubtedly know that chipmunks don't actually hibernate throughout the entire winter, but occasionally wake up for a little snack, and Alfred believed that every one of these occasions deserved a proper meal. This winter was particularly special, too, because his childhood chipmunk sweetheart from primary school at the Whimblewood Village School was going to spend the winter at his place. After a summer of love spent chasing fireflies, sharing berries and generally being inseparable, they had decided to get through the cold months together. So Alfred had spent most of autumn preparing a surprise for his dearly beloved, filling the deep, cool storage chambers of his burrow with delicious dishes that she would discover every time they woke up for a midnight snack. Today, he needed to prepare something particularly special. Lentil curry.

He had already gathered the ingredients from the Sunday market up on Brambletop Hill, and the curry was now bubbling away on his little stove, tiny clouds of steam rising from the chimney of his burrow. With a wooden spoon, Alfred carefully scooped perfectly chipmunk-sized portions into acorn cups. One portion for me, Alfred thought, and another for you, my love. He whistled his favorite tune as he worked. The pot was slowly getting emptier, and Alfred had already made several trips down into the deeper pantry chambers when there came a peculiar knock on his burrow door. Knock-knock-a-knock. Alfred froze. It was his friend Bernard, who had come to give him the signal: she was on her way. Alfred certainly didn't want to spoil the surprise. As fast as a very busy chipmunk could possibly be, he kicked the empty pot into the little bathroom of his burrow, where a steady drop of water would slowly fill it, waved the remaining smell toward the entrance and hurriedly cleaned up any evidence of his romantic preparations. Then, faintly from outside, he heard the familiar melody he had been whistling only moments before. His little heart began beating faster and faster as the tune grew closer. Alfred took one last look around his burrow, adjusted his fur, and waited for his beloved to arrive. Their long winter of love was about to begin.

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Ingredients for Vegan Lentil Curry

Red Lentils
Coconut Milk
Onion
Ginger
Tomato Paste
Garam Masala
Turmeric

How do I work with Red Lentils?

The great thing about red lentils is that they’re genuinely super easy to work with. You don’t need to soak them, they’re cheap and widely available, and they’re a great source of protein. I do recommend rinsing them before cooking, though. Just swish them around in a bowl of water until it becomes reasonably clear to remove some of the excess starch.

Other than that, just keep an eye on them while they cook. Stir occasionally and, if the curry gets too thick before the lentils have fully broken down, add a little more water. Different lentils can behave slightly differently, but the measurements in this recipe should generally give you a nice, creamy consistency.

What can I use if I don’t have Garam Masala?

If you don’t have access to garam masala or simply don’t have it stocked in your spice cabinet, don’t worry. There are plenty of easy replacements. The simplest option is to use your favourite curry powder, which probably contains many of the same spices found in garam masala.

If you don’t have curry powder either, a combination of turmeric, coriander and cumin works great in most curry dishes I’ve tried. And if you want to go the extra mile, add some crushed mustard seeds while frying the onion. They add a great nutty, slightly spicy flavor that works really well in curries.

What Should I Serve With Lentil Curry?

In my opinion, lentil curry lends itself really well to any bread-scooping activity. So a flatbread like this easy garlic naan works great as a side and for cleaning your plate. Besides that, the obvious go-to is rice, which always works well and is usually super cost-efficient too.

For toppings, I like to sprinkle over some black cumin and cilantro if I have them available, along with a spoonful of soy yogurt or something fresh like a squeeze of lemon juice. And of course, I’m not above dousing it in Sriracha or another hot sauce if I feel like it needs an extra kick.

Is This Lentil Curry Meal Prep Friendly?

This recipe is one of the most meal-prep-friendly dishes you will find on the internet, as long as you store and reheat it properly. It’s cheap, healthy, and because it has so few ingredients, you can easily make a big batch and have dinner sorted for several days.

Once it’s cooked, don’t let it sit out on the counter for too long before putting it in the fridge. Stored properly, it should last for a few days. The only thing to keep in mind is that the lentils will continue soaking up the liquid over time, so the curry can get a little dry. When reheating, just add a splash of water and stir it through until you’ve got the consistency you want again. Then you’re good to go.

Can I add vegetables to this Vegan Lentil Curry?

I would recommend making this vegan lentil curry as simple as possible the first time you try it. Not because you can’t add vegetables, but because I think it’s worth getting to know the base recipe first and seeing just how delicious a curry can be with so few ingredients.

Once you’ve made it once and know how it works and tastes, though, this is a great dish to experiment with. You can pretty much treat it as a blank canvas and throw in whatever vegetables you have around. Spinach, eggplant and mushrooms are some of my favorites. I could also see sweet potato, cauliflower or even some bell pepper working really well. It’s also a great way to use up vegetables that are sitting in the fridge and need to be eaten.