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Red Lentil Curry

This hearty Red Lentil Curry is made by simmering split red lentils with toasted spices, tomatoes, and coconut milk until they break down into a creamy, fragrant sauce. The dish boasts a vibrant orange color and a comforting, stew-like texture, perfect for a quick, nourishing meal with minimal fuss. It’s a simple, vegan-friendly recipe that highlights pantry staples and warm spices.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 1 teaspoon cumin seeds toasted
  • 1 teaspoon turmeric ground
  • 1 can (14 oz) diced tomatoes fresh or canned
  • 1 cup vegetable broth or water
  • 1/2 cup coconut milk full fat preferred
  • 1 tablespoon oil for sautéing
  • to taste salt
  • 1 lemon lemon for juice

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Measuring spoons and cups
  • Knife and chopping board
  • Ladle or spoon

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add the oil. Once shimmering, add chopped onions and sauté until translucent and fragrant, about 5 minutes, until they start to turn golden.
  2. Add minced garlic and grated ginger to the pot, stirring constantly until fragrant, about 1 minute. The mixture should smell warm and aromatic.
  3. Stir in cumin seeds and turmeric, cooking for about 30 seconds to toast the spices and release their aroma. You’ll hear a gentle sizzle and see the spices become more fragrant.
  4. Add diced tomatoes to the pot and cook, stirring occasionally, until they break down and become saucy, about 5 minutes. The mixture will darken slightly and smell rich and tomato-y.
  5. Rinse the red lentils thoroughly in cold water, then add them to the pot. Stir well to coat the lentils with the tomato mixture and spices.
  6. Pour in the vegetable broth or water, then bring everything to a gentle boil. Once bubbling, reduce the heat to low and cover the pot, allowing it to simmer.
  7. Let the curry simmer uncovered for about 15-20 minutes, stirring occasionally. The lentils will soften and break down, creating a thick, creamy sauce. Keep an eye on the water level—if it thickens too much, add a splash more broth or water.
  8. Stir in the coconut milk, then taste and season with salt. Squeeze in fresh lemon juice to brighten the flavors. The curry should be thick but pourable, with a warm, aromatic smell filling your kitchen.
  9. Simmer for another 5 minutes to let the flavors meld. If the curry is too thick, stir in a little hot water until you reach your desired consistency.
  10. Remove from heat and let sit for a few minutes. Finish with chopped fresh herbs if desired, then serve hot over rice or with warm bread.

Notes

Feel free to customize with greens like spinach or kale, or add a splash of coconut cream for extra richness. Adjust the spice level to your taste by adding chili or chili powder if you like heat.