Vegan Lentil Curry


The ultimate vegan comfort food tbh. It’s not ‘spicy’ in the actual mouth pain sense but it involves a lot of spices. I often serve it with just some simple basmati rice cooked in vegetable broth and have sometimes added a fried egg on top but it’s also delicious with some garlic naan or just by itself if you want a lighter meal. I’ve also swapped out the lentils for chickpeas sometimes and added some fake chicken as this is definitely a recipe you can vary with a little but let’s start with the basics.


Can of brown lentils (400gr including the water)
Passata di Pomodoro/Tomato sauce (unflavoured) (500gr)
Red pepper
1 big red onion/2 or 3 shallots
Several cloves of garlic
Curry spices, salt

Serves two

Cut the onions and pepper in small pieces and crush the garlic. Sauté in wok/saucepan with oil for a minute or two before adding an extremely generous amount of curry spices, I’m talking at least 2 or 3 table spoons or more. I usually use a mixture of some pre-mixed masala type spices, some vaguely “oriental” type mixes and some paprika and garlic powder. The more spices the better honestly, they add so much flavour and are so much more subtle than pre-packaged curry paste. Sauté the mixture for a while and let it get a little brown.

Add the can of lentils including the water, and then add the tomato sauce. When I say tomato sauce I mean just the plain thin tomato stuff from a carton, nothing with added seasoning because it will distract from the curry spices. Add a little salt and mix the whole thing up, and now let it reduce for a while to create a nice thick curry. It usually takes about 20-30 minutes for it to arrive at its perfect texture and you will have to stir it throughout. Don’t put a lid on the pan obviously!

Serve in a bowl with your preferred sides 🙂


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