Creamy Lentil Curry

This is a really quick and simple flavoursome recipe, suitable for vegans and vegetarians alike from our member Sarah. Packed with protein, fibre, vitamins and minerals as well as flavour.  This curry will make a perfect lunch on a cold winter day, or serve with rice for chapattis for a delicious evening meal.

You can keep this in the fridge for three days or it is suitable for freezing which makes it a perfect meal prep recipe for to pop in the microwave when time is short – just make sure it’s heated thoroughly all the way through.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Lentil Curry

  • Author: Rachel Wilcock
  • Total Time: 45 minutes
  • Yield: 4 1x


Creamy lentil curry



1 medium onion, diced

1 tin chopped tomatoes

1 tin reduced fat coconut milk

2 tins green lentils

1 1/2 tsp minced ginger

1 1/2 tsp garlic paste

2 tbsp curry powder

1/2 tsp turmeric

1/2 tsp cayenne pepper

1 1/4 tsp salt

1/2 tsp black pepper


  1. Spray pan with oil then cook onion, garlic & ginger on a really low heat for about 10 mins. The onion will go all translucent.
  2. Turn up the heat and add all spices for a further minute.
  3. Add all other ingredients bring to a boil then simmer until thickened to your liking.


With the lentils, Sarah says she drained a little liquid from one tin but put all of the other one in, and she always rinses out the last of tinned tomatoes & adds that to her dish.

  • Prep Time: 5
  • Cook Time: 40


  • Calories: 213

Leave a Reply