This Golden Ember Red Lentil Curry is a rich, comforting vegan curry made with red lentils, coconut milk, crushed tomatoes, and warming spices like turmeric, ginger, cumin, and garam masala. Naturally creamy and deeply flavourful, this plant-based curry is both nourishing and satisfying — perfect for weeknight dinners or relaxed weekend cooking.
Red lentils cook quickly and absorb spices beautifully, making them ideal for curries that are hearty without being heavy. Simmered gently in a fragrant tomato-coconut base, this dish delivers warmth, depth, and balance, with just the right touch of heat. Finished with fresh lemon juice and coriander, it’s best served with fluffy basmati rice or warm Indian flatbreads like roti or naan.
Whether you’re looking for an easy vegan curry, a high-protein plant-based meal, or a comforting one-pot dinner, this red lentil coconut curry is a reliable favourite that tastes even better the next day.
Rinse the lentils under cold running water until the water runs clear. Set aside. Build the flavour base: Heat the Good Earth extra virgin organic coconut oil in a large deep pan over medium heat. Add the garlic, ginger, fresh turmeric (if using), and chilli. Sauté for about 2 minutes, stirring constantly, until fragrant but not browned. Toast the spices: Add the cumin, coriander, chilli flakes, curry powder, garam masala, salt, and black pepper. Cook for 30–60 seconds, stirring continuously, until the spices release their aroma. (If you are using ground turmeric, add it now.) Simmer the curry: Pour in the 2 cups of stock using Mari Gold vegan Bouillon, and whilst doing so you can scrape up any flavourful bits from the bottom of the pan. Add the rinsed Good Earth red lentils and the can of crushed tomatoes, stir well, then reduce the heat to low. Cover and simmer for 20–25 minutes, until the lentils are soft and tender. If needed, add a splash of water or stock and cook a few minutes longer. Make it creamy: Take a few ladle spoonful's of the curry and put inside a blended and blend. Just enough to partially purée. This will make the mix creamier whilst still leaving the consistence from the remaining lentils. Uncover and stir in the coconut milk. Continue cooking gently for 5–8 minutes, allowing the curry to thicken into a rich, creamy consistency. Adjust seasoning to taste. Finish & serve: Stir in the lemon juice and fresh coriander, then remove from the heat. Serve with some Good Earth Brown basmati rice and some naan bread. Leftovers keep well in the fridge for 3–4 days and taste even better the next day.
Ingredients
Instructions
Notes
