Lentil Curry (Vegan)

This was my first indian food cooking experiment and it was flippin' TASTAY!!! I've never been to an Indian restaurant, but I think I've had a couple dishes before that have somewhat of a curry taste. This is an simple and easy recipe to make that is a great switch-up from your usual Mexican and Italian flavors. 

My Dad is not even an Indian food man, but he enjoyed this lentil curry dish as well. Give it a try sometime! You never know what new flavors you'll surprise your tastebuds with and actually love!


  • 1 cup lentils (220 grams)
  • 1 cup brown basmati rice (200 grams) or white basmati is fine too
  • 2 cloves of garlic, crushed and minced
  • ½ large yellow or white onion, chopped
  • 1 tablespoon extra virgin olive oil 
  • 1 15 oz can tomato sauce
  • ⅔ cup coconut milk either from a can or carton (150 grams)
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons curry
  • Fresh cilantro for topping


  1. Cook both the lentils and rice according to package directions.
  2. Heat olive oil in a frying pan. Add the garlic and the finely chopped onion and cook them until golden brown. Add the tomato sauce, coconut milk and spices and cook for about 5 minutes stirring occasionally.
  3. Add cooked lentils, stir, and cook for about 15 minutes over medium heat.
  4. Serve the lentils over the basmati rice. Top with cilantro. And your Indian dining experience now awaits you!

{Recipe from Simple Vegan Blog}