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Does anyone love curry as much as I do? It’s so easy to make but NEVER falls short of bold flavor. This vegan one-pot green curry with lentils is exactly that. It’s creamy, full of flavor you love in a curry, but still healthy and only takes 50 minutes to make. I think you’re going to love this recipe for wintertime. It’ll warm you up on a cold day, and your whole family will love it!
Why You’ll Love Green Curry with Lentils
- Quick Preparation: This green lentil recipe takes less than an hour to make from start to finish.
- Protein-Packed: Packed with plant-based protein from lentils which makes it a filling and hearty meal.
- One-Pot Wonder: Mess-free and made in only one pot, you can even make this recipe in an Instant Pot if you wish.
- Vegan-Friendly: Perfect for anyone in your family with dairy allergies or following a plant-based diet.
- Super Flavorful: If there is one thing curry should be, it’s flavorful – this lentil curry does not fall short.
Ingredients
Green Lentils – Low in sodium and saturated fat but high in potassium, fiber, folate, and antioxidants, lentils are truly a magical legume, especially for plant-based diets in need of protein. This green curry with lentils recipe is loaded with flavor but also the health benefits of lentils. Green lentils hold their shape well during cooking and provide an inexpensive way to get a wide range of nutrients.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Green Curry Paste – The heart of authentic Thai green curry flavor, this paste brings complex heat and aromatic depth from ingredients like lemongrass, galangal, kaffir lime leaves, and green chilies. For the most authentic flavor in your green curry with lentils, I prefer traditional curry paste from Thai grocery markets over generic store brands.
How to Make Green Curry with Lentils
- Heat a large pot on medium heat before adding the coconut oil. Heat for 30 seconds then sautee the ginger, onion, and garlic. Sweat it out for around 5- 6 minutes, watching closely to avoid burning or heavy browning.
- To the pot, add the green curry paste, coconut milk, turmeric, curry powder, seasoning, lentils, soy sauce, and brown sugar.
- Bring the mixture to a boil then simmer with the lid on for 30 minutes.
- At the last minute, add the lime juice and cook for another few minutes.
- Serve with fresh cilantro and lime on a bed of hot rice or rice noodles.
Tips and Tricks
- Lentil Options: You can use your favorite lentils or legumes, but green lentils provide the best consistency for this curry.
- Gluten-Free: Use tamari instead of soy sauce to make this green curry with lentils completely gluten-free.
- Curry Paste Quality: Traditional green curry paste from Thai markets delivers the most authentic and complex flavor.
- Legume Variety: Chickpeas can work too if you want to experiment with different textures and flavors.
Variations
- Lentils: Red lentils or chickpeas can substitute, though cooking times may vary slightly.
- Coconut Milk: Light coconut milk works for a less rich version, though full-fat creates better creaminess.
- Curry Paste: Red curry paste can substitute for different heat levels and flavor profiles.
- Sweetener: Maple syrup or coconut sugar can replace brown sugar for refined sugar-free options.
Best served with
- Veggie Spring Rolls
- Thai Inspired Mango Salad
- Easy Pad Thai Recipe (Vegetarian)
- Healthy Air Fryer Shrimp Bowl
How to Store Leftovers
Store leftovers in an airtight container for up to 3-4 days in the fridge. You can also freeze this by packing cooled curry in sealed containers for quick and easy meal prep that keeps for up to 3 months.
Common Questions
Green lentils hold their shape well and provide the best texture, but red lentils cook faster and create a slightly creamier consistency.
Yes! Sauté the aromatics using the sauté function, add remaining ingredients, and pressure cook on high for 12 minutes with natural release.
You can use a thicker, full-fat milk product like whipping cream or half-and-half cream. If you don’t have either, you can use plain Greek yogurt.
Start with less curry paste and add gradually to taste, or balance heat with extra coconut milk and brown sugar.
Absolutely! This curry actually tastes better the next day as flavors develop and meld together beautifully.
Jasmine rice, brown rice, rice noodles, or Thai basil all pair perfectly with this flavorful curry.
Green lentils should be tender but still hold their shape after about 30 minutes of simmering – they shouldn’t be mushy.
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Ingredients
- 2 tbsp coconut oil
- 2 tbsp. minced ginger
- 1 small onion, thinly sliced
- 3-4 garlic cloves, pressed
- 4 tbsp. store bought green curry paste
- 2 400 mL cans of whole fat coconut milk
- 2 tsp. ground turmeric
- 1 tbsp. curry powder
- season to taste
- 1 1 mL can of green lentils, washed and drained
- 1 tbsp. soy sauce
- 2 tbsp. brown sugar
- juice of half a lime
- serve with: more lime and fresh cilantro
Instructions
Start Cooking- Heat a large pot on medium heat before adding the coconut oil. Heat for 30 seconds then sautee the ginger, onion and garlic. Sweat it out for around 5- 6 minutes, watching closely to avoid burning or heavy browning.
- To the pot, add the green curry paste, coconut milk, turmeric, curry powder, seasoning, lentils, soy sauce and brown sugar.
- Bring the mixture to a boil then simmer with the lid on for 30 minutes.
- At the last minute, add in the lime juice and cook for another few minutes.
- Serve with fresh cilantro and lime on a bed of hot rice or rice noodles.
27 people are discussing this recipe. Join in
added 2 cans of chickpeas and had to substitute milk + plain yoghurt for the coconut milk since I forgot it O.O With the addition of chickpeas it was really dense of course but still great
Thanks for the love!
Made the recipe again last night, but this time I had all the ingredients XD
SO GOOOOOOD
Yay! thank you so much!
At “game time” I realized I was out of green curry paste and substituted Thai Prick King curry paste. For the curry powder, I used Madras Curry. Also added a can of chick peas for additional protein. It was fantastic! Definitely will make again.
The green curry aspect is what drew me to it, so next time I’ll make sure I have that on hand!
ahh this makes me so happy!
How much lentils is your “can of lentils” exactly?
It’s 300 mL!
What sort of curry powder to use? The green curry paste was that Thai green curry paste???
Question a Thai green curry paste? Curry powder, an Indian curry powder??? Or Malaysian curry powder….or doesn’t it matter??
I believe either would do the trick!
We don’t have canned lentils where I live. How would one adapt this using dry lentils?
Cook the lentils you have first then add as instructed in the recipe!
I soak them for 15 -20 minutes, follow the recipe, but cook jn a slow cooker.
That sounds great!
Made it for supper tonight
OMG! Delicious!!!
isn’t it just so good!!! Thanks for the love hun!
This is delicious! I kept the last leftovers for myselft 🙃. You really have the touch!!
thank you so much!!!
This recipe adapts well for use with dry lentils also- which is how I made it- and it turned out sooooo good!
YES!!! that makes me so happy!
The spices and flavours in this are just perfect!
Thank you so much, Henry!