• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Eat Something Vegan logo

  • About Me
  • Vegan Cookbook
  • All Recipes
    • Dinner
    • Lunch
    • Breakfast
    • Desserts
    • Appetizer
    • Pasta
    • Salad
    • Soup
    • Side Dishes
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Vegan Cookbook
  • All Recipes
    • Dinner
    • Lunch
    • Breakfast
    • Desserts
    • Appetizer
    • Pasta
    • Salad
    • Soup
    • Side Dishes
  • Subscribe
  • Stay in Touch!

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes » Lunch » Red Lentil Curry

    Red Lentil Curry

    Jan 2, 2022 by Tania Sheff · This post may contain affiliate links

    Sharing is caring!

    • Facebook
    • Twitter
    Jump to Recipe Jump to Video

    Creamy and delicious, this Red Lentil Curry is so good. Hearty ingredients and flavorful seasonings give this dish the perfect texture and flavor that you'll want to serve again and again.

    Red Lentil Curry in the skillet

    This Red Lentil Curry is so filling and satisfying. Packed with healthy fats and proteins, it makes a scrumptious meal that can be indulged in even on busy weeknights. You can have this tasty curry dish plated for your family in less than 45 minutes. And they are going to just love the flavors in this great recipe.

    When it comes to taste and healthy ingredients, this Red Lentil Curry has both. The mixture of spices ensures that there's plenty of flavor and aroma in each bite. And the coconut milk adds a rich creaminess that give you it the most satisfying and addictive texture. All the anti-inflammatory and antioxidant ingredients are also a huge plus here. Let's look more closely at what goes into this yummy meal.

    Video Tutorial

    What you'll need

    • Red Lentils. Make sure to rinse your lentils and sort through them to make sure there are no small stones mixed in.
    • Veggie Broth. If you use low-sodium broth, you may need to add some extra salt. Mine is fully seasoned, so I did not add any extra salt. I used Better Than Bouillon, No Chicken Base to make my broth.
    • Crushed Tomatoes. You can puree fresh tomatoes in a smoothie cup, or use canned crushed tomatoes.
    • Coconut Milk. Use full-fat coconut milk for best results (you won't taste the coconut flavor in the curry). Unsweetened oat creamer is a good substitute.
    • Oil. I used grapeseed oil. You can use any oil you like.
    • Garlic & Ginger. For a flavor boost.
    • Jalapeno pepper. Or a Serrano pepper.
    • Spices. Curry powder, turmeric, garam masala, cumin powder, chili powder, salt, and pepper.
    • Lemon Juice. Or lime juice.
    • Cilantro. Fresh is best.

    How to Make Red Lentil Curry

    1. In a large skillet, saute the garlic, ginger, and jalapeno in oil over medium heat for about 2 minutes.

    cooking onions and jalapeno

    2. Then, add the curry, garam masala, turmeric, cumin, and chili powder, and cook for 30-60 seconds, stirring frequently.

    adding the spices

    3. Next, add the broth, red lentils, and the crushed tomatoes to the skillet. Stir nicely, lifting up the browned bits. Add the salt and pepper. Cover with a lid and simmer for about 20 to 25 minutes, stirring occasionally.

    adding the lentils

    4. Once the lentils are cooked, add the coconut milk, lemon juice, and cilantro. Stir everything well and cook for about 10 more minutes, or until the curry thickens to the desired consistency.

    adding coconut milk
    Red Lentil Curry on a ladle

    Tips for the best Red Lentil Curry

    • Use full-fat coconut milk. For the richness and creaminess that you want, you'll need to use the full-fat version. Or substitute unsweetened oat creamer. But avoid lite or fat-free versions.
    • Adjust the level of heat. If you like it spicy, use a serrano pepper. But if even the jalapeno is too spicy for you, skip it altogether. You can also remove the pepper's seeds to get a milder heat.
    • Try fresh turmeric. Ground turmeric works fine in this dish, but fresh imparts even more flavor and health benefits. If you can find it, grating some into this dish would up the level of flavor.
    • Adjust cook time if necessary. Variables like how shallow your skillet or pot is and if you're using red lentils or split red lentils can alter how much time is needed to cook this curry. So keep an eye on it when you get close to the end of the cook time.

    Substitutions and add-ins

    • Substitute water for veggie broth. If you have no broth, then you can use water. Just add a little bit more salt to compensate.
    • Add vegetables and protein. Try vegetables like spinach or mushrooms in this red lentil curry. Or you could grate sweet potato in to make the texture even creamier. Chickpeas are also a great addition.
    • Add nut butter. For a more creamy texture and light flavor, add a few tablespoons of smooth almond or cashew butter. Peanut butter has a strong flavor, so use less of it. For a nut-free option, try tahini.

    How to Make Red Lentil Curry in an Instant Pot

    To make this recipe in an instant pot, place all of the ingredients (except the coconut milk and cilantro) in the pot on high for 15 minutes, then let it sit for 10 more minutes as the pressure naturally releases. Then add the coconut milk and stir, and finally the cilantro. Serve warm.

    How to store leftovers

    You can store any leftovers in the refrigerator in an airtight container, They will stay fresh for about 3-4 days.

    How to freeze

    Yes, you can freeze this curry by placing it in a freezer ziplock bag and laying it flat. Once it's frozen, you can then store it upright to save space. It will last for 3-4 months. Just thaw it overnight in the fridge and heat the Red Lentil Curry on the stovetop or in the microwave before serving.

    What to serve it with

    • With bread. Try this dish with naan or a flavorful flatbread.
    • Atop grains. Plain white or brown rice, Spinach Rice, quinoa, millet, or any other grain would work well.
    • With vegetables. Enjoy this curry with Quick Cabbage Steaks or Garlic Roasted Okra, or any of your favorite veggies.
    • Alongside a protein. Fried tofu, roasted chickpeas, or Simple Mashed Beans could all be served with this vegan Red Lentil Curry.
    Red Lentil Curry in a plate served over rice

    I hope you enjoy this creamy, flavorful, and easy Red Lentil Curry. This recipe is so simple and offers such delicious results, you'll make it a part of your regular repertoire.

    You'll also love these tasty vegan recipes:

    • Amazing Lentil Chili
    • Red Lentil Soup
    • Potato Curry
    • Cabbage Curry

    Red Lentil Curry

    Creamy and delicious, this Red Lentil Curry is so good. Hearty ingredients and flavorful seasonings give this dish the perfect texture and flavor that you'll want to serve again and again.
    4.67 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 4 servings
    Calories: 342kcal
    Author: Tania Sheff

    Ingredients

    • 1 tbsp. grapeseed oil
    • 4 garlic cloves, minced
    • 1 inch ginger piece, minced
    • 1 medium jalapeno pepper, diced

    Spices

    • 1 tsp. turmeric powder
    • 1 tsp. garam masala
    • 1 tsp. cumin powder
    • 2 tsp. curry powder
    • ½ tsp. chili powder or to taste
    • 1 tsp. sea salt or to taste
    • ⅓ tsp. black pepper

    The rest of the Ingredients

    • 1 cup red lentils, rinsed
    • 2 cups vegetable broth
    • 1 14 oz. can crushed tomatoes or puree fresh tomatoes
    • 1 cup coconut milk
    • 2 tbsp. lemon juice or lime juice
    • ¼ cup chopped cilantro

    Instructions

    • In a large skillet, saute the garlic, ginger, and jalapeno in oil over medium heat for about 2 minutes.
    • Then, add the curry, garam masala, turmeric, cumin, and chili powder, and cook for 30-60 seconds, stirring frequently.
    • Next, add the broth, red lentils, and the crushed tomatoes to the skillet. Stir nicely, lifting up the browned bits. Add the salt and pepper. Cover with a lid and simmer for about 20 to 25 minutes, stirring occasionally.
    • Once the lentils are cooked, add the coconut milk, lemon juice, and cilantro. Stir everything well and cook for about 10 more minutes, or until the curry thickens to the desired consistency.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    You can find serving and freezing tips, how to make it in the Instant Pot, and possible substitutions in the post above.

    Tips for the best Red Lentil Curry

    • Use full-fat coconut milk. For the richness and creaminess that you want, you'll need to use the full-fat version. Or substitute unsweetened oat creamer. But avoid lite or fat-free versions.
    • Adjust the level of heat. If you like it spicy, use a serrano pepper. But if even the jalapeno is too spicy for you, skip it altogether. You can also remove the pepper's seeds to get a milder heat.
    • Try fresh turmeric. Ground turmeric works fine in this dish, but fresh imparts even more flavor and health benefits. If you can find it, grating some into this dish would up the level of flavor.
    • Adjust cook time if necessary. Variables like how shallow your skillet or pot is and if you're using red lentils or split red lentils can alter how much time is needed to cook this curry. So keep an eye on it when you get close to the end of the cook time.

    How to store leftovers

    You can store any leftovers in the refrigerator in an airtight container, They will stay fresh for about 3-4 days.
     

    Nutrition

    Calories: 342kcal | Carbohydrates: 36g | Protein: 14g | Fat: 17g | Saturated Fat: 11g | Sodium: 973mg | Potassium: 704mg | Fiber: 16g | Sugar: 3g | Vitamin A: 599IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 8mg

    More Lunch

    • Pasta with Roasted Pepper Sauce
    • Mexican Quinoa Salad
    • Roasted Tomato Pesto Vegetables
    • Crunchy Cauliflower Bites

    Reader Interactions

    Comments

    1. Steve M says

      April 20, 2021 at 1:22 am

      Looks very good.You cook nice dishes.Thanks.

      Reply
      • Tania Sheff says

        April 21, 2021 at 5:36 pm

        Thank you, Steve! I hope you'll give some of my dishes a try!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi Friend!

    I am glad you are here!

    Welcome to Eat Something Vegan! Here, you'll find a lot of healthy, tasty, and creative vegan recipes. Each recipe is carefully tested to make sure you won't be disappointed!

    Read more ->

    Footer

    ^ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020