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.
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.
2. Then, add the curry, garam masala, turmeric, cumin, and chili powder, and cook for 30-60 seconds, stirring frequently.
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.
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.
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.
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:
Red Lentil Curry
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.
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
I've added the garam masala at the end because I've seen that it is done like that in Indian cuisine, to preserve its aroma. I'm cooking the curry again tomorrow and I'll try using 1/2 can coconut milk. One was a bit too much in my view.
Thank you for this great recipe. It's a keeper!
Thanks for the feedback, Sabina!
Looks very good.You cook nice dishes.Thanks.
Thank you, Steve! I hope you'll give some of my dishes a try!