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.

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

1. 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.
2. To the pot, add the green curry paste, coconut milk, turmeric, curry powder, seasoning, lentils, soy sauce, and brown sugar.
3. Bring the mixture to a boil then simmer with the lid on for 30 minutes.
4. At the last minute, add the lime juice and cook for another few minutes.
5. 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 Curry with Lentils

4.10 from 40 votes

🍛 This Green Curry with Lentils is creamy, protein-packed comfort food! Vegan one-pot recipe ready in just 50 minutes!

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Vegan Meals

Cuisine Indian Inspired

Servings 4

Ingredients

  

1x2x3x

• 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

Shop Ingredients on Jupiter

Instructions

 

• 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.

Notes

You could also use vegetable oil.

If you are GF, use Tamari instead of soy sauce.

I recommend a traditional Green Curry Paste from a Thai Grocery Market.

Review This Recipe Let us know how it was!