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Creamy Red Lentil Curry with Naan

Creamy Red Lentil Curry (Vegan-Friendly)

  • Author: Maša Ofei
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6


This creamy vegan red lentil curry is a delicious and economical way to make food in bulk. It has great hearty flavours and is super easy to put together!


  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 1 teaspoon cumin seeds (or ½ teaspoon cumin powder)
  • ½ teaspoon coriander powder (or seeds)
  • 1 tablespoon curry powder (I use mild)
  • 2 cups red lentils, rinsed and drained (soaked for at least 2 hours, I normally do it overnight)
  • 1 can / 400ml / 14.10 ounces unsweetened coconut milk
  • 1 cup / 130g raw cashews
  • 1 can / 400g / 14.10 ounces tomatoes
  • 1 tablespoon garlic powder
  • Salt, to taste
  • Chilli powder, to taste (or cayenne pepper, optional)


  1. Heat a large pot over a medium heat adding the oil and onions. Sauté for a couple of minutes until the onions are soft and translucent.
  2. Add in the cumin, coriander, and curry powder and stir for a couple of minutes to release all of the flavours.
  3. Add in the red lentils and add a splash of water to deglaze the pan and stir well. Pop the lid on. If you need to add some more water, you can do so.
  4. In a high-speed blender, add 2 cups / 500ml of water, coconut milk, cashews, tomatoes, and garlic powder and blend until smooth.
  5. When around half the lentils have turned yellow, add the blended mix to the lentils and stir well until everything is combined. Bring to a simmer and slightly reduce heat.
  6. At this point, put the lid on as it will start to bubble quite a bit as it thickens. Make sure you stir it every now and then so that it doesn’t stick to the bottom. I do it normally every couple of minutes.
  7. Add salt and chilli to taste.
  8. Cook the curry for about 30 minutes until the lentils are soft but not mushy.
  9. Serve with rice, naan, or any of the other options mentioned earlier in the post. 
  • Diet: Vegan

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