Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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

Description

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.


Ingredients

Scale
  • 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 

Instructions

  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. 


Nutrition

  • 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