Discover the Delicious 30-Minute Red Lentil Curry That Will Spice Up Your Dinner Routine!
Red lentil curry is not just a dish; it’s an experience! This hearty, flavorful, and vibrant meal brings warmth to the table and is perfect for any day of the week. With fragrant spices and creamy coconut milk, this curry is both satisfying and nourishing. Plus, it comes together in just about 30 minutes, making it ideal for busy weeknights or when you want to impress guests with minimal effort.
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Why Make This Recipe
There are countless reasons to whip up a batch of red lentil curry! First and foremost, it’s packed with plant-based protein and fiber, thanks to the red lentils. This means you’ll feel full and satisfied without heavy and meaty dishes weighing you down. Secondly, it’s incredibly versatile! You can easily adjust the spice level to match your taste preferences, making it a great option for everyone. And let’s not forget how easy it is to make! With just a few ingredients and straightforward steps, you’ll have a delicious meal ready in no time.
Additionally, red lentil curry is a feast for the eyes. The vibrant orange hue from the lentils and spices is simply irresistible. Serve it over rice or with warm, flaky naan, and you have a meal that looks as fantastic as it tastes.
How to Make Red Lentil Curry
Making red lentil curry is a fun and straightforward process. Follow these simple steps, and you’ll have an aromatic curry that will tantalize your taste buds.
Ingredients:
- 1 tablespoon refined or virgin coconut oil (or a neutral-flavored oil)
- 4 cloves garlic (minced)
- 2-inch piece of fresh ginger (peeled and minced or grated)
- 1 tablespoon minced fresh turmeric (or 1 teaspoon ground turmeric)
- 1-2 serrano peppers (diced; see recipe note below on spice level)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- Kosher salt or sea salt to taste (about 1 tsp kosher salt, adding more at the end)
- Freshly cracked black pepper to taste
- 1 cup (180-190g) red lentils (or split red lentils)
- 2 cups (480 mL) low-sodium vegetable broth
- 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
- 1 (13.5-ounce/400 mL) can full-fat coconut milk
- 3 tablespoons unsweetened creamy almond butter
- 1/2 a small lemon (juiced)
- 1/2 cup (~8g) fresh cilantro (roughly chopped)
- For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan
Directions:
- Begin by rinsing the lentils in cold water until the water runs clear. This step is essential to remove any impurities.
- Heat a large, deep skillet or saucepan over medium-high heat, then add the coconut oil. Once the oil is shimmering, add garlic, ginger, and fresh turmeric (if using) along with serrano pepper. Cook for about 2 minutes, stirring frequently to prevent the garlic from burning.
- Next, introduce the spices: cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper. Cook this fragrant mix for 30 to 60 seconds, stirring often.
- Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Now add the lentils and crushed tomatoes, mixing everything well. Reduce the heat to low and cover the pan with a lid. Allow it to simmer for 20 to 25 minutes, or until the lentils are cooked through and softened.
- After 25 minutes, if the lentils aren’t quite soft, you can add a spoonful more broth or water and cook for an additional 5 minutes.
- Stir in the coconut milk and almond butter, seasoning with more salt and pepper to taste. Cook on low heat for an additional 5 to 8 minutes, until the curry thickens and becomes creamy.
- Finally, stir in the lemon juice and chopped cilantro. If you want a creamier texture, an immersion blender can be used to lightly purée the curry.
- Serve warm over rice or with your favorite Indian flatbread. Top with extra cilantro for a fresh touch.
How to Serve Red Lentil Curry
Serving red lentil curry is as satisfying as making it! Place a generous scoop of curry over fluffy basmati or jasmine rice. If you prefer, pair it with delicious Indian flatbreads such as naan, roti, or paratha. These breads are perfect for scooping up the silky curry. Garnish with fresh cilantro for an added pop of color and flavor. This dish will not only please your taste buds but also impress anyone at your dinner table.
How to Store Red Lentil Curry
If you happen to have leftovers (though they may be rare!), storing this curry is simple. Let it cool completely before transferring it to an airtight container. Store it in the fridge for up to 3-4 days. When you’re ready to enjoy it again, simply reheat it on the stove or in the microwave. You may want to add a splash of broth or water to loosen it up while reheating.
Tips to Make Red Lentil Curry
- For extra creaminess, remember that full-fat coconut milk works best, but low-fat versions can also work in a pinch.
- Feel free to adjust the spice level! Add more serrano peppers for a kick, or opt for milder peppers if you prefer a gentler heat.
- Don’t skip the lemon juice; it truly brightens the dish! A splash of lemon at the end can elevate the flavors significantly.
- If you want to add some vegetables, consider throwing in spinach, kale, or sweet potatoes for added nutrients.
Variation
You can easily customize this red lentil curry based on what you have on hand. Consider using sweet potatoes or carrots for a delightful sweetness. You can also substitute the almond butter with tahini or sunflower seed butter for a nut-free version. Veggie lovers can add more greens, and spice enthusiasts can experiment with different pepper varieties!
FAQs
1. Can I make this curry ahead of time?
Absolutely! Red lentil curry can be made a day ahead, as it often tastes even better the next day once the flavors have melded together. Just store it in the fridge, and reheat when you’re ready to serve.
2. Is red lentil curry vegan?
Yes! This recipe is completely vegan, packed with plant-based ingredients that everyone can enjoy.
3. Can I freeze red lentil curry?
Yes, you can freeze this dish! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep well in the freezer for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
Rediscover the joy of meals with this vibrant, comforting red lentil curry that will surely brighten your dining experience!
Print
30-Minute Red Lentil Curry
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and flavorful red lentil curry packed with spices and creamy coconut milk, perfect for busy weeknights.
Ingredients
- 1 tablespoon refined or virgin coconut oil
- 4 cloves garlic (minced)
- 2-inch piece of fresh ginger (peeled and minced or grated)
- 1 tablespoon minced fresh turmeric (or 1 teaspoon ground turmeric)
- 1–2 serrano peppers (diced)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Indian red chili powder (or 1 teaspoon regular chili powder)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- Kosher salt or sea salt (to taste)
- 1 cup (180-190g) red lentils
- 2 cups (480 mL) low-sodium vegetable broth
- 1 (14-ounce / 400g) can crushed tomatoes
- 1 (13.5-ounce/400 mL) can full-fat coconut milk
- 3 tablespoons unsweetened creamy almond butter
- 1/2 a small lemon (juiced)
- 1/2 cup (~8g) fresh cilantro (roughly chopped)
- Basmati or Jasmine rice (for serving)
- Indian flatbread (such as roti, paratha, or naan)
Instructions
- Rinse the lentils in cold water until the water runs clear.
- Heat a large skillet or saucepan over medium-high heat and add coconut oil.
- Add garlic, ginger, and fresh turmeric (if using) along with serrano pepper; cook for about 2 minutes.
- Add spices: cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper; cook for 30 to 60 seconds.
- Pour in vegetable broth and stir to scrape up any browned bits; add lentils and crushed tomatoes, mixing well.
- Reduce heat to low, cover, and simmer for 20 to 25 minutes, or until lentils are cooked through.
- If lentils aren’t soft, add more broth or water and cook for an additional 5 minutes.
- Stir in coconut milk and almond butter; season with salt and pepper to taste, cooking for an additional 5 to 8 minutes.
- Stir in lemon juice and chopped cilantro. Optionally, use an immersion blender for a creamier texture.
- Serve warm over rice or with Indian flatbread, garnished with extra cilantro.
Notes
For added creaminess, use full-fat coconut milk and adjust the spice level to your taste. Don’t skip the lemon juice for a flavor boost. Leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: red lentil curry, vegan curry, Indian cuisine, easy dinner, healthy recipe
