Description
This Easy Red Lentil Curry is a comforting, flavorful, and protein-packed dish that comes together quickly with simple pantry ingredients. Made with tender red lentils, aromatic spices, and creamy coconut milk, this curry is perfect for a hearty weeknight dinner or meal prep.
Ingredients
For the Curry:
- 1 cup red lentils (dry, rinsed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon tomato paste
- 1 can (14.5 oz) diced tomatoes (canned or fresh, with juice)
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 2 cups vegetable broth (or water, more as needed)
- 1 tablespoon olive oil or coconut oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon lemon or lime juice (for a fresh touch)
- Fresh cilantro, chopped (for garnish)
Instructions
-
Sauté the Aromatics:
- Heat oil in a large pot over medium heat.
- Add diced onion and sauté until soft (3-4 minutes).
- Stir in garlic and ginger, cooking for another minute.
-
Add Spices & Tomato Paste:
- Stir in curry powder, cumin, turmeric, paprika, and garam masala.
- Cook for 30 seconds to toast the spices.
- Mix in the tomato paste and cook for another minute.
-
Add Lentils & Liquids:
- Pour in the diced tomatoes, coconut milk, and vegetable broth.
- Stir in the red lentils and season with salt and pepper.
-
Simmer Until Creamy:
- Bring to a boil, then reduce heat and let it simmer uncovered for 20-25 minutes, stirring occasionally until the lentils are soft and creamy.
- Add more broth if needed for desired consistency.
-
Finish & Serve:
- Stir in lemon or lime juice, adjust seasoning, and garnish with fresh cilantro.
- Serve hot with rice, naan, or enjoy on its own.
Notes
- Rinse Lentils Before Cooking: Red lentils contain natural starches that can make the curry too thick. Rinsing them under cold water helps remove excess starch and improves texture.
- Simmer for Creamier Texture: The longer you simmer, the softer the lentils become. If you prefer a thicker curry, mash some of the lentils with a spoon.
- Adjust Spice Levels: This curry is mild, but you can increase the heat by adding red pepper flakes, chili powder, or fresh chopped chilies.
- Use Full-Fat Coconut Milk for Creaminess: Light coconut milk works, but full-fat coconut milk gives the dish a richer, more satisfying texture.
- Prevent Sticking: Stir occasionally and add more broth if the curry starts to stick to the bottom of the pot. Cook on low heat for best results.
- Oil-Free Option: You can sauté the onions and spices using vegetable broth instead of oil for a completely oil-free dish.
- Make it a Complete Meal: Serve over rice, quinoa, or with naan for a filling meal. Add roasted vegetables or chickpeas for extra texture and nutrients.
- Great for Meal Prep: This curry tastes even better the next day, as the flavors develop over time. Store in the fridge for up to 4 days or freeze for up to 3 months.
