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.
