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!
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!
Spice mix: If you have no curry paste or curry powder, you can also make your own spice mix with 1 ½ tsp garam masala + 1-2 tsp ground cumin + 1 tsp ground coriander.
Storage & freezing: Store leftover curry in an airtight container in the refrigerator for up to 5 days or freeze for the future.
Can I use other lentils? Please read my blog post for further information.