Red Lentil Curry
Ingredients
- 1 tbsprefined or virgin coconut oil
or a neutral-flavored oil
- 4 clovesgarlic
minced
- 2 inchpiece of fresh ginger
peeled and minced or grated
- 1 tbspminced fresh turmeric
or 1 teaspoon ground turmeric
- 1serrano peppers
diced ), (see recipe note below on spice level
- 1 tspground cumin
- ½ tspground coriander
- ½ tspindian red chili powder)
(if you only have regular chili powder, which is a blend, use 1 teaspoon
- 2 tspcurry powder
- 1 tspgaram masala
- kosher salt or sea salt to taste)
(i use about 1 tsp kosher salt, and add more at the end
- freshly cracked black pepper to taste
- 1 cred lentils
), or split red lentils (the split variety will cook a bit quicker
- 2 clow-sodium vegetable broth
- 1can crushed tomatoes)
(or half of a 28-ounce can
- 1can full-fat coconut milk
- 3 tbspunsweetened creamy almond butter
- ½a small lemon
juiced
- ½ cfresh cilantro
~8g
- for serving: basmati or jasmine rice and indian flatbread such as roti
paratha, or naan
Directions
- 1
Rinse the lentils in cold water until the water runs clear.
- 2
Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
- 3
Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
- 4
Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
- 5
Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
- 6
Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
- 7
Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.
Red Lentil Curry
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About this Recipe
Craving a deeply satisfying, flavorful dinner that feels gourmet but is a cinch to make? This Red Lentil Curry is your answer, transforming pantry staples into a luxurious, Indian-inspired meal in under an hour that will truly get you excited about lentils.
What makes this curry a fan favorite is its incredible creaminess and depth of flavor, achieved with a strategic blend of fresh aromatics like ginger and turmeric, warm Indian spices, and rich coconut milk and almond butter. It's a one-pot wonder that delivers complex taste without complex techniques, making it perfect for a busy weeknight.
Prepare for a symphony of vibrant, aromatic flavors with every spoonful. This Red Lentil Curry is wonderfully rich and creamy, balancing the warmth of cumin, coriander, and garam masala with a gentle kick from serrano peppers. The red lentils break down beautifully as they simmer, creating a thick, comforting texture that coats your palate. It’s hearty and substantial, offering a comforting and flavorful experience that feels both indulgent and wholesome.
Want to make it your own? Here are a few ways to customize this dish:
- Spice Level: Adjust the serrano pepper to your liking. For less heat, use half a pepper or omit it. For more fire, add an extra serrano or a pinch more Indian red chili powder.
- Lentils: While red lentils are specified, the split variety will cook a bit quicker and lead to an even creamier consistency.
- Almond Butter: For an even richer, nuttier flavor and thicker texture, you can increase the amount of unsweetened creamy almond butter slightly.
This Red Lentil Curry is ideal for a comforting weeknight dinner, yet it's flavorful and elegant enough to impress guests. Serve it alongside fluffy basmati or jasmine rice and warm Indian flatbread like roti, paratha, or naan to soak up every last drop of that luxurious sauce.