Here’s a flavorful and hearty Red Lentil Curry recipe that’s easy to make and packed with spices. This curry is perfect served with rice or naan and makes a comforting, nutritious meal. It’s vegan, gluten-free, and full of plant-based protein from the red lentils.
Yield: 4 Servings
Ingredients:
For the Curry:
- 1 tablespoon coconut oil (or olive oil)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper (diced)
- 1-inch piece fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 medium tomato, chopped (or 1/2 cup canned diced tomatoes)
- 1 cup uncooked red lentils, rinsed and drained
- 1 can (14 oz) coconut milk (full-fat or light)
- 2 cups vegetable broth (or water)
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon (optional, for warmth)
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (for brightness)
- Fresh cilantro, chopped (for garnish)
For Serving:
- Cooked rice (white, brown, or basmati)
- Naan or flatbread (optional)
- Lime wedges (optional)
Instructions:
1. Sauté the Aromatics:
- In a large pot or Dutch oven, heat the coconut oil over medium heat.
- Add the chopped onion and sauté for 5-7 minutes, until softened and golden brown.
- Add the minced garlic, grated ginger, and diced jalapeno. Cook for another 1-2 minutes, stirring constantly, until fragrant.
2. Add the Spices:
- Stir in the curry powder, chili powder, turmeric, cumin, coriander, cinnamon (if using), and cayenne pepper (if using). Cook for 1 minute, stirring to coat the onions, garlic, ginger and jalapeno with the spices. This helps to bloom the flavors.
3. Add the Tomatoes and Lentils:
- Add the chopped tomato (or canned diced tomatoes) to the pot and cook for 2-3 minutes until softened.
- Stir in the red lentils and cook for 1 minute to allow them to absorb the spices.
4. Add the Liquid:
- Pour in the coconut milk and vegetable broth (or water), stirring to combine. Bring the mixture to a gentle boil.
5. Simmer the Curry:
- Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes, or until the lentils are tender and the curry has thickened to your liking. Stir occasionally to ensure the lentils don’t stick to the bottom of the pot.
- If the curry becomes too thick, you can add a little more broth or water to reach your desired consistency.
6. Season and Adjust:
- Once the lentils are soft and the curry has thickened, add salt and pepper to taste.
- Stir in the lemon juice for brightness and balance.
7. Serve:
- Serve the red lentil curry over cooked rice or with naan bread for dipping.
- Garnish with fresh cilantro for a burst of color and flavor.
- Optionally, add lime wedges on the side for extra tang.
Tips:
- Customizations: You can add extra vegetables to the curry such as spinach, kale, carrots, or bell peppers for added nutrition and texture.
- Make It Spicy: Increase the cayenne pepper.
- Storing Leftovers: This curry stores well in the fridge for 3-4 days. It also freezes well for up to 3 months.
- Flavor Boost: For a richer flavor, you can top the curry with a dollop of coconut yogurt or vegan sour cream.
This Red Lentil Curry is a warm, comforting, and satisfying dish that’s perfect for a weeknight dinner or meal prep. The red lentils absorb the spices beautifully, and the creamy coconut milk adds a luxurious richness. Enjoy
