The Best Lentil Curry (Lentil Dahl) | Easy, Creamy & One-Pot

5 from 10 votes

Creamy lentil curry (lentil dahl) made with coconut milk, tomatoes, and spices. Easy, comforting, and perfect for a healthy vegan meal.

Prep Time10

Course: dinner

Cuisine: Indian

Keyword: curry

Servings: yields

Calories: 250kcal

Rinse the lentils under cold water until the water runs clear; set aside.
Sauté aromatics: In a large pot, heat oil over medium heat. Add chopped onion and cook for 5–6 minutes until golden. Add garlic and ginger, cook for 1–2 minutes until fragrant.
Toast the spices: Stir in garam masala (or curry powder), cumin, and turmeric. Cook for 1–2 minutes, stirring constantly to release the flavors.
Simmer the curry: Add crushed tomatoes, water, coconut milk, lentils, salt, and pepper. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 25–35 minutes, until lentils are soft and the curry is thick and creamy.
Adjust consistency: If too thick, stir in a bit more water. If too thin, simmer uncovered for 10–15 minutes.
Finish and serve: Taste and adjust seasoning. Stir in chopped coriander if using. Serve warm with rice, naan, or enjoy as-is.

Lentil Type: I used green lentils, which hold their shape well and create a hearty texture. Brown lentils are a great substitute if that's what you have on hand. Red lentils cook faster (15–20 mins) and will yield a softer, creamier dal.
Coconut-Free Version: If you don’t want to use coconut milk, substitute with just more water or broth and finish with a splash of lemon juice for brightness.
Curry powder vs. Garam Masala: Curry powder is more earthy and turmeric-heavy. Garam masala is warmer and often sweeter (great for finishing or for a North Indian touch). Feel free to combine both: 1 tsp each for a more complex flavor.
Add-Ins & Variations: Add chopped spinach or kale in the last 5 minutes for extra greens. Stir in a spoonful of chili paste or cayenne for heat. Finish with a squeeze of lime or lemon juice before serving to brighten the flavor.
Storage: Refrigerate in an airtight container for up to 4–5 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave with a splash of water.