black lentil curry

This creamy Black Lentil Curry recipe is inspired by the popular Indian Dal Makhani but made vegan with coconut milk, beluga lentils, and healthy veggies. It is loaded with flavorful spices and has a wonderful thick texture, making it to one of the best curry dishes you ever had!

Black Lentil Curry (Vegan Indian Dal)

tbsp coconut oil (for frying)

onion (chopped)

garlic

tbsp ginger (minced)

carrots

½ tbsp curry paste

½ cups beluga lentils

14 tomatoes

coconut milk

vegetable broth

potato

baby spinach

salt and pepper (to taste)

tbsp lime juice (or

yogurt

parsley (or coriander)

sesame seeds

Rice (cooked)

Heat the coconut oil in a saucepan. Add the chopped onions, garlic, ginger and carrots and sauté for 1-2 minutes.

Add the curry paste, black lentils and sauté for another minute. Then add strained tomatoes, coconut milk and 1 cup of the vegetable broth. Stir to combine and bring to a simmer. Cook covered for about 20-25 minutes while stirring occasionally and adding the remaining broth gradually.

Add the sweet potato cubes and cook for another 15 minutes, or until the sweet potato is tender and the curry is thick and creamy. Taste and adjust with salt, pepper, and lime juice. Add spinach and cook for a further minute until wilted as desired. (If the curry is too thick, add more water to thin).

Garnish your curry with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like. Serve over rice or with naan or use as a filling for your favorite tortilla recipe. Enjoy!

* See step-by-step photos in my blog post above!

Inspired by dal makhani, this rich and comforting curry gets its silky, creamy texture from blended silken tofu instead of cream, keeping it high in protein and completely dairy free.

High Protein Black Lentil Curry

Brown Onion

Garlic Clove

Fresh Ginger

1tsp Cumin Seeds

4tbsp Tomato Purée

1tbsp Chilli Powder

Can Black Lentil

Water

Silken Tofu

Jasmine Rice

Fresh Coriander

Salt

4tbsp Coconut Yoghurt

Finely dice the onion, and grate the garlic and ginger. 

Before you start the dal, get the rice on. Rinse the jasmine rice until the water runs clear, then cook according to the packet instructions. 

Heat the vegetable oil in a large saucepan over a medium heat. Add the cumin seeds and onion and fry for 5-6 mins until translucent and softened. Season generously with salt. Add the garlic and ginger and fry for another minute. Add the tomato purée and chilli powder and cook for 2–3 mins, stirring, until caramelised and darkened (if you like it spicier add a little more chilli powder).

Tip in the black lentils with all their liquid and the water. Cover with a lid and cook for about 15 mins until the stew has thickened and the lentils have softened.

Blitz the silken tofu in a blender until smooth, a stick blender works too. Stir it into the lentils and continue cooking for 6-8 mins until warmed through and slightly darkened. Taste for seasoning, salt will enhance the flavours of this dish so don't be shy! 

Serve the curry over the rice with a dollop of coconut yoghurt and the coriander scattered over.

delicious and storable meal that only gets better with time! loved it 

I added a bit of extra chilli and some garam masala after reading the comments. it was really tasty.

the recipe was the perfect Start point. I added yellow pumpkin, carrots and tomatoe slices and it was so good!! 

Needs too much salt to be classes as healthy, perhaps a few more spices needed for flavour. But the consistency of the sauce is good and it's an easy week night meal 

Disappointing! Very bland and the tofu gave it a strange taste unfortunately 

the idea is great but ist really bland - I’d recommend adding loads more spices like garam masala turmeric etc

really yum! haven’t used silken tofu in this way before but it was excellent and will defo make again.  I had to use canned brown lentils as couldn’t get hold of black but it still worked out great :) used stock and a bit of curry powder for some more flavour. 

Heat the vegetable oil in a large saucepan over a medium heat. Add the cumin seeds and onion and fry for 5-6 mins until translucent and softened. Add the garlic and ginger and fry for another minute. Add the tomato purée and chilli powder and cook for 2–3 mins, stirring, until caramelised and darkened (if you like it spicier add a little more chilli powder).

Blitz the silken tofu in a blender until smooth, a stick blender works too. Stir it into the lentils and continue cooking for 6-8 mins until warmed through and slightly darkened.

Leave the curry to cool then box up in airtight containers with the rice with a dollop of coconut yoghurt and the coriander scattered over. Pop in the fridge ready when you need them.

what if you're using dry black lentils?? Do you cook them ahead of time?

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High Protein Black Lentil Curry

High Protein Black Lentil Curry

Top 3 black lentil curry recipes from across the web

The most viewed black lentil curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Lentil Curry (Vegan Indian Da...

High Protein Black Lentil Curry

High Protein Black Lentil Curry

The most viewed black lentil curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine