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Large metal ladle scooping a serving of lentil curry.

Vegan Almond Milk Lentil Curry

  • Author: Mimi
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Indian Inspired
  • Diet: Vegan


This light and healthy vegan almond milk lentil curry is packed with plant based protein and veggies. With minimal prep time, this curry is a perfect weeknight dinner that is ready in just over an hour – and most of that time is spent simmering on the stove! Leftovers freeze beautifully, making this recipe perfect for meal prep.


  • 2 tablespoons oil
  • 1 medium yellow onion, diced
  • 1 large bell pepper (any color), diced 
  • 2 large carrots, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced (1 inch piece)
  • 3 tablespoons curry powder
  • 1 teaspoon each: garam masala, ground turmeric, ground cumin, paprika, and salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne (optional, for spice)
  • 1 cup dry green or brown lentils
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 cups unsweetened almond milk
  • 2 cups vegetable broth 

For serving (optional) 

  • Brown rice 
  • Cilantro 
  • Lemon wedges 


  1. Prep your ingredients. Drain and rinse the lentils using a fine mesh strainer and set aside. Dice your vegetables and mince the ginger and garlic. 
  2. Sauté the vegetables.
    1. Add the oil to a large pot over medium heat. Once hot, sauté onions, pepper, and carrots for 7 minutes, until browned.
    2. Add the ginger and garlic and cook an additional 60 seconds.
    3. Then add in all of the spices and cook an additional 1-2 minutes, until fragrant.
    4. Finally, add in the tomatoes and cook another 1-2 minutes.  
  3. Simmer the curry. Add the lentils, almond milk, and vegetable broth. Bring to a boil, then reduce to a simmer. Cover with a lid and cook for 40-45 minutes, or until lentils are tender. At the end, add in the lemon juice.
  4. Serve with rice, cilantro, and lemon slices. This lentil curry keeps in the fridge for a week, and it freezes really well. 


  • Serving Size: 1 serving
  • Calories: 234.3 kcal
  • Sugar: 14.6 g
  • Sodium: 858.3 mg
  • Fat: 6.4 g
  • Saturated Fat: 0.8 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 34.9 g
  • Fiber: 14.6 g
  • Protein: 11.1 g
  • Cholesterol: 0 g

Keywords: almond milk lentil curry, vegan lentil curry, curry without coconut milk