Spicy Red Lentil Curry is a hearty, flavorful dish that’s packed with protein, vibrant spices, and comforting warmth. It’s the kind of meal I love to curl up with on a cool evening or prep ahead for satisfying lunches throughout the week. This one-pot wonder comes together easily and delivers bold flavor with simple ingredients.
Why You’ll Love This Recipe
I love this curry because it’s both nourishing and delicious. Red lentils cook quickly, which makes this recipe perfect for a weeknight dinner, and the layers of spice build a rich, complex flavor without much effort. It’s naturally vegan, gluten-free, and budget-friendly—but still feels indulgent and filling. I can serve it with rice, naan, or even just on its own.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Red lentils (split)
- Onion, finely chopped
- Garlic, minced
- Fresh ginger, grated
- Crushed tomatoes or tomato puree
- Coconut milk
- Vegetable broth or water
- Olive oil or coconut oil
- Curry powder
- Ground cumin
- Ground turmeric
- Chili powder or cayenne (to taste)
- Salt and pepper
- Fresh cilantro (for garnish)
- Optional: lime juice, spinach, or chili flakes for extra flavor
Directions
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I start by heating oil in a large saucepan over medium heat, then sauté the onion until soft and golden.
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I stir in the garlic and ginger and cook for about 1 minute until fragrant.
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I add the spices—curry powder, cumin, turmeric, and chili powder—and stir to coat the onions evenly.
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I pour in the crushed tomatoes and let them simmer for a few minutes to deepen the flavor.
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Next, I add the red lentils, broth, and coconut milk, stir everything together, and bring it to a simmer.
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I let the curry cook uncovered for about 20–25 minutes, stirring occasionally, until the lentils are soft and the sauce has thickened.
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I season with salt, pepper, and a squeeze of lime juice if I’m using it, then garnish with fresh cilantro before serving.
Servings and timing
This recipe makes 4 servings and takes about 35 minutes total: 10 minutes of prep and 25 minutes to cook. It’s quick, cozy, and perfect for batch cooking.
Variations
Sometimes I stir in fresh spinach or kale near the end for added greens. If I want it extra creamy, I add a spoonful of almond butter or a touch more coconut milk. For added texture, I serve it with roasted chickpeas or toasted cashews on top. I’ve also made it spicier with extra chili or milder with a pinch of cinnamon for warmth.
Storage/Reheating
I store leftovers in the fridge for up to 4 days in an airtight container. It reheats well in the microwave or on the stovetop with a splash of water or broth to loosen the consistency. This curry also freezes beautifully—I portion it out and freeze it for up to 3 months.
FAQs
Can I use green or brown lentils instead?
I stick with red lentils for this recipe because they cook faster and break down to create a creamy texture. Other lentils work but will need more cooking time and result in a different texture.
Is this curry very spicy?
It can be! I adjust the heat by using more or less chili powder or cayenne. I usually start with a little and add more as needed.
Can I make this curry oil-free?
Yes, I’ve sautéed the aromatics in a splash of water or broth instead of oil. The flavors still come through nicely.
What should I serve with red lentil curry?
I like pairing it with basmati rice, quinoa, or naan. It also goes great with a simple cucumber salad or pickled onions on the side.
Can I cook this in a pressure cooker?
Yes, I cook it on high pressure for about 6–8 minutes with a natural release. It’s even quicker that way and still delicious.
Conclusion
Spicy Red Lentil Curry is a go-to in my kitchen when I want something easy, wholesome, and bursting with flavor. It’s comforting, versatile, and satisfying without being heavy. Whether I’m meal prepping or making a last-minute dinner, this curry always delivers bold, warming goodness in every spoonful.
Print
Spicy Red Lentil Curry
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Description
This Spicy Red Lentil Curry is a one-pot, plant-based meal packed with warming spices, protein-rich red lentils, and creamy coconut milk. Naturally vegan and gluten-free, it’s the perfect cozy dinner or meal prep favorite—ready in just 35 minutes and full of bold, comforting flavor.
Ingredients
- 1 cup red lentils (split)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼–½ tsp chili powder or cayenne (adjust to taste)
- 1 can (14 oz) crushed tomatoes or tomato puree
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth or water
- 1 tbsp olive oil or coconut oil
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: lime juice, fresh spinach, chili flakes
Instructions
- Heat oil in a large pot over medium heat. Add onion and sauté until soft and golden, about 5–6 minutes.
- Add garlic and ginger; sauté for 1 minute until fragrant.
- Stir in curry powder, cumin, turmeric, and chili powder. Cook for 30 seconds to toast the spices.
- Pour in crushed tomatoes and simmer for 2–3 minutes.
- Add red lentils, vegetable broth, and coconut milk. Stir to combine.
- Bring to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, until lentils are soft and the curry is thickened.
- Season with salt, pepper, and lime juice if using.
- Garnish with fresh cilantro and serve hot with rice, naan, or on its own.
Notes
- Stir in spinach or kale during the last few minutes of cooking for added greens.
- Add almond butter or more coconut milk for a creamier texture.
- Top with roasted chickpeas or toasted cashews for crunch.
- For a milder version, reduce chili or add a pinch of cinnamon for warmth.
- Use a pressure cooker: c
- Stir in spinach or kale during the last few minutes of cooking for added greens.
- Add almond butter or more coconut milk for a creamier texture.
- Top with roasted chickpeas or toasted cashews for crunch.
- For a milder version, reduce chili or add a pinch of cinnamon for warmth.
- Use a pressure cooker: cook on high for 6–8 minutes, natural release.
ook on high for 6–8 minutes, natural release.
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