Red Lentil Curry with Vegetables — 25 Minutes, One Pan
Yvonne Ammann VeganRed lentils simmer with coconut milk, curry paste and vegetables in a single pan for 15 minutes — no soaking needed. It is vegan, costs about 2.50 CHF per person, and doubles and freezes without fuss.
Red lentils are the friendliest pulse there is: no soaking, no long simmer, and they collapse on their own into a creamy sauce. This curry is what we cook when the fridge is nearly empty — because almost all of it comes from the cupboard.
Ingredients
- 250 g Red lentils
- 1 tin Coconut milk (400 ml)
- 1 tin Chopped tomatoes (400 g)
- 400 ml Vegetable stock
- 2 pieces Carrots
- 1 piece Pepper
- 1 piece Onion
- 2 cloves Garlic cloves
- 2 tbsp Red curry paste (mild for children)
- 1 tbsp Rapeseed oil
- 1 tsp Salt
- 100 g Spinach (optional)
- ½ bunch Coriander (optional)
To serve
- 300 g Rice
Method
- 1
Start the rice
Put the rice on according to the packet. It takes about as long as the curry, so the two run in parallel.
- 2
Fry the vegetables
Finely chop the onion, garlic, carrots and pepper. Heat the oil in a large pan and fry everything for 3 minutes, until the onion turns translucent.
- 3
Toast the curry paste
Add the curry paste and fry for 1 minute. This is the step that matters most for flavour — the paste should smell fragrant before any liquid goes in.
- 4
Simmer everything
Add the lentils, coconut milk, tomatoes and stock, bring to the boil and simmer uncovered over medium heat for 15 minutes. Stir now and then so nothing catches.
- 5
Season and serve
Stir in the spinach until it wilts. Season with salt, scatter over the coriander and serve with the rice.
Tips
- The curry thickens as it cools. Simply reheat it the next day with a splash of water or stock.
- For children, halve the curry paste and put chilli oil on the table instead — everyone seasons their own bowl.
- Doubling the batch and freezing is worth it: the curry keeps for three months and tastes freshly made once thawed.
What can I substitute?
Both break down just as creamily. Brown or green lentils will not work — they stay firm and need 40 minutes.
Makes the curry less Southeast Asian but every bit as creamy. It is no longer vegan this way.
The standard swap when there is no paste in the house. A little milder, but almost everyone has it.
Both need 3 to 4 minutes longer than spinach — just stir them in a little earlier.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Do red lentils need soaking?
No. Red lentils are split and hulled, and cook soft in 15 minutes straight in the liquid. Just rinse them briefly until the water runs clear.
Is this lentil curry kid-friendly?
Yes, if you cut back the curry paste. With one tablespoon instead of two it is mild and slightly sweet from the coconut milk. Many children prefer it without coriander — just put it on the table separately.
How long does the curry keep in the fridge?
Three to four days in a sealed container. The flavour actually improves on day two as the spices settle in. Frozen, it keeps for three months.
Is this dish vegan?
Yes, exactly as written it is fully vegan. Just check the curry paste label — some brands contain fish sauce or shrimp paste.
What goes with it besides rice?
Naan, flatbread or couscous all work well. For fewer carbohydrates, serve it with cauliflower rice or simply on its own as a stew — it is creamy enough to stand alone.
