Description
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 13g
- Cholesterol: undefined
