Red Lentil Curry

Red Lentil Curry

4 servings
This luxurious, fan favorite Red Lentil Curry will get you truly excited about lentils! It’s an ultra-creamy and gourmet Indian-inspired meal made in one pot with pantry staples. Whip it up on a weeknight in 45 minutes!

Ingredients

  • refined or virgin coconut oil
    1 tbsp
  • garlic

    minced

    4 clove
  • inch piece of fresh ginger

    peeled and minced or grated

    2
  • fresh turmeric
    1 tbsp
  • serrano peppers
    1
  • ground cumin
    1 tsp
  • ground coriander
    ½ tsp
  • Indian red chili powder
    ½ tsp
  • curry powder
    2 tsp
  • garam masala
    1 tsp
  • Kosher salt or sea salt
  • Freshly cracked black pepper
  • red lentils

    )

    1 c
  • low-sodium vegetable broth
    2 c
  • can crushed tomatoes

    14-ounce / 400g

    1
  • can full-fat coconut milk

    13.5-ounce/400 mL

    1
  • unsweetened creamy almond butter
    3 tbsp
  • a small lemon

    juiced

    ½
  • fresh cilantro

    roughly chopped

    ½ c
  • For serving: Basmati or Jasmine rice and Indian flatbread such as roti

    paratha, or naan

Directions

  1. 1

    Rinse the lentils in cold water until the water runs clear.

  2. 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. 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. 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. 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. 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. 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

Red Lentil Curry

45 min4 servings517 cal

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About this Recipe

Delicious One-Pot Red Lentil Curry: Your New Weeknight Favorite!

Get ready to fall in love with lentils! Our Red Lentil Curry is an ultra-creamy, gourmet, and genuinely exciting Indian-inspired meal that's perfect for any night of the week. This fan-favorite recipe takes simple pantry staples and transforms them into a luxurious, spicy, and satisfying vegan curry in just 45 minutes.

What makes this one-pot lentil recipe truly special? It's the harmonious blend of aromatic spices like cumin, coriander, curry powder, and garam masala, brightened by fresh ginger, garlic, and turmeric. The addition of full-fat coconut milk and creamy almond butter creates an incredibly rich and velvety texture that will have you savoring every spoonful. Whether you're looking for a hearty plant-based curry or a quick weeknight dinner that feels effortlessly gourmet, this creamy lentil dish delivers on all fronts.

This healthy curry is not just flavorful but also incredibly easy to make. Cooked entirely in one pot, it minimizes cleanup, making it ideal for busy evenings. Adjust the serrano peppers to dial up or down the heat, creating a spicy lentil curry that perfectly suits your palate.

Serving Suggestions & Tips: For the ultimate experience, pair your homemade curry with fluffy Basmati or Jasmine rice to soak up all that delicious sauce. Don't forget some warm Indian flatbreads like roti, paratha, or naan for scooping!

  • Spice It Up (or Down): Start with one serrano pepper for mild heat, or use two for a bolder, spicier kick. Remove seeds for less heat.
  • Lentil Choice: While red lentils are ideal, split red lentils will cook even faster, cutting down your cooking time slightly.
  • Add Veggies: Feel free to stir in some spinach, chopped bell peppers, or cauliflower florets during the last 10-15 minutes of cooking for extra nutrients and texture.

This Red Lentil Curry is more than just a meal; it's an experience that proves healthy, vegan food can be utterly indulgent and incredibly simple.

Frequently Asked Questions

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