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Flavorful Red Lentil Curry Recipe: A Quick and Easy Vegan Delight

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
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Equipment

  • Large pot
  • Wooden spoon
  • Knife and cutting board
  • Measuring spoons
  • Strainer

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.
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