This spicy red lentil curry is a creamy, comforting, and flavor-packed dish perfect for cozy nights or meal prep. Bursting with fragrant spices, coconut milk, and fresh aromatics, it delivers the perfect balance of heat and creaminess in every bite.
Why You’ll Love This Recipe
This curry is quick to make, nutrient-rich, and completely plant-based. It’s cooked in one pot, making cleanup a breeze. The creamy coconut milk blends perfectly with the lentils and bold Indian spices, creating a hearty and wholesome dish that’s satisfying yet light.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (190g) red lentils
4 tbsp avocado oil or olive oil
4 cloves garlic, finely minced
2-inch piece of fresh ginger, finely minced
2 serrano peppers, finely minced (use 1 for less heat)
1 tsp ground cumin
1 tsp cayenne pepper (reduce to ½ tsp for milder flavor)
½ tsp ground coriander
2 tsp curry powder
1 tsp garam masala
1 tsp ground turmeric
1 tsp kosher salt, plus more to taste
1 tsp freshly cracked black pepper
1 (13.5 oz / 400 ml) can full-fat coconut milk
1 (14 oz / 400 g) can crushed tomatoes
1 tbsp lemon juice
½ cup fresh cilantro, roughly chopped
Directions
Rinse the red lentils in cold water until the water runs clear. Soak overnight or for at least 6 hours to help with nutrient absorption and faster cooking.
Heat a large skillet over medium-high heat and add the avocado or olive oil. When hot, add garlic, ginger, and serrano peppers. Cook for about 3 minutes, stirring to prevent burning.
Add the cumin, cayenne pepper, coriander, curry powder, garam masala, turmeric, salt, and black pepper. Stir for 30–60 seconds until fragrant.
Stir in the red lentils, crushed tomatoes, and coconut milk. Reduce the heat to low, partially cover, and simmer for 20–25 minutes until the lentils are tender and the curry thickens. If needed, add a few tablespoons of water and cook 5 minutes longer.
Turn off the heat and stir in lemon juice and chopped cilantro. Adjust salt to taste.
Serve hot with rice, naan, or flatbread, and garnish with extra cilantro.
Milder version: Reduce or omit the serrano peppers and cayenne for a gentle spice.
Creamier texture: Add ¼ cup extra coconut milk or a splash of coconut cream.
Protein boost: Stir in cooked chickpeas or tofu cubes for added texture and nutrients.
Greens addition: Toss in a handful of spinach or kale near the end of cooking.
Tangy twist: Replace lemon juice with lime juice for a sharper finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of water or coconut milk to loosen the consistency. This curry can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
How spicy is this red lentil curry?
It’s moderately spicy, but you can adjust the heat by using fewer serrano peppers or less cayenne.
Can I use green or brown lentils instead of red?
Yes, but they will take longer to cook and result in a slightly different texture.
Do I have to soak the lentils?
Soaking speeds up cooking and aids digestion, but you can skip it by adding extra water and extending the cook time.
What can I serve this curry with?
Serve it with steamed rice, naan, roti, or even quinoa for a wholesome meal.
Can I make this oil-free?
Yes, sauté the aromatics in a few tablespoons of water or vegetable broth instead of oil.
Is this curry vegan and gluten-free?
Yes, it’s completely vegan, gluten-free, and nut-free.
Can I use light coconut milk?
Yes, but the curry will be slightly less creamy and rich.
How can I make it thicker?
Simmer the curry uncovered for a few extra minutes or mash some lentils to thicken naturally.
Can I add vegetables?
Absolutely—try adding bell peppers, carrots, or spinach for more color and nutrition.
How long does it last in the fridge?
It keeps well for up to 4 days in the refrigerator when stored properly.
Conclusion
This spicy red lentil curry is the perfect balance of warmth, spice, and comfort. Quick to make and rich in nutrients, it’s a wholesome dish that satisfies every craving. Whether enjoyed fresh or reheated as leftovers, this curry is guaranteed to become a weeknight favorite.
This spicy red lentil curry is a creamy, comforting, and flavor-packed dish made with coconut milk, crushed tomatoes, and bold spices. It’s a plant-based, one-pot meal that’s easy to prepare and perfect for weeknights or meal prep.
Ingredients
1 cup (190g) red lentils
4 tbsp avocado oil or olive oil
4 cloves garlic, finely minced
2-inch piece of fresh ginger, finely minced
2 serrano peppers, finely minced (use 1 for less heat)
1 tsp ground cumin
1 tsp cayenne pepper (or ½ tsp for less heat)
½ tsp ground coriander
2 tsp curry powder
1 tsp garam masala
1 tsp ground turmeric
1 tsp kosher salt
1 tsp freshly cracked black pepper
1 (13.5 oz / 400 ml) can full-fat coconut milk
1 (14 oz / 400 g) can crushed tomatoes
1 tbsp lemon juice
½ cup fresh cilantro, roughly chopped
Instructions
Rinse the red lentils under cold water until the water runs clear. Soak overnight or for at least 6 hours if time allows.
In a large skillet or pot, heat the oil over medium-high heat. Add garlic, ginger, and serrano peppers. Cook for about 3 minutes, stirring frequently.
Add the cumin, cayenne, coriander, curry powder, garam masala, turmeric, salt, and black pepper. Stir for 30–60 seconds until fragrant.
Stir in the rinsed lentils, crushed tomatoes, and coconut milk. Reduce heat to low, partially cover, and simmer for 20–25 minutes until lentils are tender and curry thickens.
Add a splash of water if the curry thickens too much. Simmer 5 more minutes if needed.
Turn off the heat and stir in lemon juice and chopped cilantro. Adjust salt and spice to taste.
Serve hot with rice, naan, or flatbread. Garnish with extra cilantro if desired.
Notes
Soaking lentils is optional but helps reduce cook time and improve digestibility.
Adjust spiciness by using fewer serrano peppers or omitting the cayenne.
Add greens like spinach or kale near the end for extra nutrients.
To freeze, let curry cool completely and store in airtight containers for up to 2 months.
