Red Lentil Curry Recipe
If you're looking for a comforting and wholesome meal, this Red Lentil Curry Recipe is a perfect choice. Packed with plant-based protein, it's a nutritious dish that's both hearty and flavorful. The combination of red lentils, coconut milk, and aromatic spices creates a creamy, rich curry that is easy to make and satisfying for any occasion. Whether you're new to curries or a seasoned cook, this Red Lentil Curry Recipe is sure to become a go-to favorite in your meal rotation. Pair it with rice or naan for a complete, delicious dinner.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal
Large pot
Wooden spoon
Knife and cutting board
Measuring spoons
Strainer
- 1 cup red lentils
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 can (400ml) coconut milk
- 1 can (400g) diced tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
Rinse the red lentils under cold water and set them aside.
Heat olive oil in a large pot over medium heat. Add cumin seeds and sauté until they begin to pop.
Add the chopped onions, garlic, and ginger, and sauté until the onions turn golden brown.
Stir in the ground coriander, turmeric, and garam masala, and cook for 1-2 minutes until fragrant.
Add the red lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are soft and the curry has thickened.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lemon wedges.
- For extra spice, add a pinch of red chili flakes or cayenne pepper.
- This curry can be stored in the fridge for up to 3 days or frozen for up to a month.