5-Ingredient Creamy Tomato Lentil Curry

This recipe is for one of those days when you’ve run out of groceries, don’t want to order takeout, too tired to cook but still want to eat healthy. A 5-ingredient creamy tomato curry that can be made with shelf-stable pantry items in under 20 minutes. Never have a hangry emergency again!
Prep Time 5 mins
Cooking Time 15 mins




  1. Using a box grater, coarsely grate onion.
  2. Heat up olive oil in a large nonstick skillet over medium heat. Add grated onion and cook until most of the liquid has evaporated and it’s starting to brown.
  3. Stir in curry powder and tomatoes. Continue cooking on medium-low heat for 5-6 minutes, stirring occasionally.
  4. Add lentils and cook for 1-2 minutes, stirring occasionally.
  5. Reduce the heat to low and stir in coconut milk. Once the mixture comes to a simmer again, turn off the heat. Season to taste with salt and pepper. 
Serve with cauliflower rice. Enjoy!


  • I served the curry with cauliflower rice but feel free to serve it with basmati rice, brown rice, naan bread, toasted sourdough or really whatever you have at home!
  • You may substitute coconut milk with cashew / oat milk.
  • Feel free to substitute lentils with chickpeas or any canned beans you have at home.