Red Lentil Curry

Fall in Love with This 30-Minute Red Lentil Curry That Will Keep You Coming Back for More!

Red Lentil Curry is not just a meal; it’s a warm hug in a bowl. This comforting dish combines flavorful spices, creamy coconut milk, and protein-packed red lentils, making it a delightful treat for your taste buds. Plus, it’s so easy to whip up! You can have this hearty curry ready in just 30 minutes, making it perfect for weeknight dinners or when you need something satisfying and delicious without spending hours in the kitchen. Let’s dive in and discover how to create this incredible dish that you’ll want to make over and over again!

Why Make This Recipe

There are countless reasons to love this Red Lentil Curry. First and foremost, it’s incredibly nutritious. Red lentils are rich in protein and fiber, which help keep you feeling fuller for longer. Combined with spices like turmeric and cumin, this dish not only tastes amazing but also offers potential health benefits, like reducing inflammation and boosting your metabolism.

Additionally, this curry is vegetarian and can be made vegan with just a few tweaks, making it suitable for everyone. With its creamy texture and vibrant flavor, it’s a fantastic way to introduce more plant-based meals into your diet. And let’s be honest—who doesn’t love a one-pot meal that makes cleanup a breeze?

How to Make Red Lentil Curry

Making Red Lentil Curry is as easy as it is delicious. Follow along with this simple recipe, and you’ll have a delightful meal on your table in no time!

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 teaspoon kosher salt, and add 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:

1. Rinse the lentils in cold water until the water runs clear.
2. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and serrano pepper. Cook for 2 minutes, stirring frequently to prevent burning.
3. Add the cumin, coriander, chili powder, curry powder, garam masala, and season with salt and black pepper. Cook for 30 to 60 seconds until fragrant, tossing to prevent burning. If using ground turmeric, add it with the other spices.
4. Pour in the vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the lentils and crushed tomatoes; mix well. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the lentils are nearly soft. If they’re not quite done, add a bit more broth or water and cook for 5 more minutes.
5. Remove the lid and stir in the coconut milk and almond butter. Continue cooking on low heat, uncovered for 5 to 8 minutes until the curry thickens and becomes creamy.
6. Finally, stir in the lemon juice and cilantro, turning off the heat. If you prefer a creamier texture, use an immersion blender to lightly purée the curry.
7. Serve the curry with rice or Indian flatbread, garnishing with more cilantro if desired. Leftovers can be stored in the fridge for 3-4 days.

How to Serve Red Lentil Curry

Serving Red Lentil Curry is a joy! Simply ladle the warm curry over a bed of fluffy basmati or jasmine rice for a hearty meal. If you’re in the mood for something different, try pairing it with Indian flatbreads like roti, paratha, or naan. Each bite is a delightful blend of spices and textures that will surely satisfy your cravings. For an extra touch, you can sprinkle fresh cilantro or a squeeze of lemon on top before serving.

How to Store Red Lentil Curry

If you have leftovers (which is rare because it’s so good!), storing the curry is easy. Let it cool completely before transferring it to airtight containers. It will stay fresh in the fridge for about 3-4 days. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again, then reheat gently on the stove. This way, you can have a delicious meal ready to go whenever you need it!

Tips to Make Red Lentil Curry

1. Adjust Heat Level: If you’re not a fan of too much heat, reduce the number of serrano peppers or remove the seeds before adding them.
2. Experiment with Spices: Feel free to play around with the spices according to your taste. Adding a dash of cinnamon or a bit of paprika can create an entirely new flavor profile!
3. Make it Creamier: For an ultra-rich texture, add more coconut milk or a splash of vegetable broth during the simmering stage.
4. Fresh Ingredients: Using fresh garlic, ginger, and turmeric (if possible) will really elevate the flavors in your curry, making it smell and taste amazing!

Variation

You can easily customize this Red Lentil Curry to suit your preferences. Add chopped vegetables like spinach, bell peppers, or carrots for extra nutrition and texture. For a protein boost, toss in some chickpeas or tofu. If you want a dairy touch, substituting almond butter with a dollop of yogurt after cooking can give a creamy finish as well.

FAQs

1. Can I use other types of lentils?
While red lentils work best for this recipe due to their quick cooking time and creamy texture, you can use other lentils. Just note that cooking times may vary, and you might need to adjust the liquid amounts.

2. Is this dish gluten-free?
Yes! All the ingredients used in this Red Lentil Curry are gluten-free, making it a wonderful option for those with gluten sensitivities or dietary restrictions.

3. Can I make this curry in advance?
Absolutely! This curry actually tastes even better the next day as the flavors meld. Just store it in the fridge and reheat on the stove before serving.

Get ready to fall in love with this delicious Red Lentil Curry that feels like a warm embrace! Enjoy every bite!

Red Lentil Curry

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• Author: ikramnihad
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and nutritious red lentil curry made with flavorful spices and creamy coconut milk, ready in just 30 minutes.

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Ingredients

Scale 1x2x3x

• 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
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• Kosher salt to taste
• Freshly cracked black pepper to taste
• 1 cup red lentils
• 2 cups low-sodium vegetable broth
• 1 (14-ounce) can crushed tomatoes
• 1 (13.5-ounce) can full-fat coconut milk
• 3 tablespoons unsweetened creamy almond butter
• 1/2 a small lemon, juiced
• 1/2 cup fresh cilantro, roughly chopped
• For serving: Basmati or Jasmine rice and Indian flatbread

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Instructions

1. Rinse the lentils in cold water until the water runs clear.
2. Heat a large skillet over medium-high heat and add the coconut oil. Add garlic, ginger, fresh turmeric, and serrano pepper; cook for 2 minutes.
3. Add cumin, coriander, chili powder, curry powder, garam masala, and season with salt and black pepper. Cook for 30-60 seconds.
4. Pour in vegetable broth, then stir in lentils and crushed tomatoes; mix well. Reduce heat to low, cover, and simmer for 20-25 minutes.
5. Remove lid, stir in coconut milk and almond butter, and cook for another 5-8 minutes until thick.
6. Stir in lemon juice and cilantro, then serve over rice or flatbread.

Notes

Leftovers can be stored in the fridge for 3-4 days. You can also customize the curry by adding vegetables or protein like chickpeas or tofu.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 15g
• Protein: 15g
• Cholesterol: 0mg

Keywords: Red Lentil Curry, Vegan, Easy Recipe, Indian Cuisine, Comfort Food