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Tomato and Lentil Curry Recipe - Gluten-Free, Vegan

This Tomato and Lentil Curry Recipe is Gluten-Free and Vegan and is a recipe that you definitely need to try. It uses pantry staples and is full of flavour and is the perfect comforting curry served on rice!
Cook Time 20 mins
Course Main Course
Cuisine Indian
Servings 4


  • stove top


  • 1 tablespoon of olive oil
  • 1 onion - diced
  • 1 teaspoon of minced garlic
  • 1 teaspoon of minced ginger
  • 1 tablespoon of coriander cilantro
  • 1 tablespoon of ground cumin
  • tablespoon of tumeric
  • ½ teaspoon of your choice of 'spicy' - chilli or cayenne
  • a good pinch of salt
  • 2 tins 400g of diced tomatoes
  • 2 tins 400mls of coconut milk
  • 2 tins 400g of tinned brown lentils
  • 1 cups of water
  • Cooked rice to serve


  • In a saucepan add in the olive oil, diced onion, garlic, coriander and cumin and saute until fragrant and onions are soft.
  • Add in the 2 tins of tomato, turmeric, salt, ginger and spices - chilli/cayenne and stir to combine and cook for 2 mins or until bubbling.
  • In a strainer, drain and rinse the lentils and add to the tomato mixture, mix and then add in 1 cup of water and stir.
  • Bring to the boil and keep stirring to make sure the lentils don't stick to the base of the saucepan.
  • Once the water has reduced and it is a thick mixture, add in the coconut milk and stir to combine.
  • Bring to the boil and then reduce to a simmer until you have a deliciously thick, creamy curry.
  • Serve on top of cooked rice and with naan bread or papadums.
Keyword curry,, gluten-free, main meal