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.
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.
