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Spicy Red Lentil Curry

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Main Course
  • Method: Simmering
  • Cuisine: Indian-inspired
  • Diet: Vegan

Description

This Spicy Red Lentil Curry is a hearty, flavorful, and healthy dish, perfect for a cozy dinner. Red lentils are simmered in a rich tomato-based sauce infused with a blend of fragrant spices like cumin, coriander, and turmeric. With a kick of heat from chili and a creamy texture from coconut milk, this vegan curry pairs perfectly with rice or naan for a satisfying meal.

Ingredients

Units Scale
  • 1 cup red lentils, rinsed
  • 1 tablespoon coconut oil or vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 teaspoon paprika
  • 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 2 cups vegetable broth or water
  • 1 fresh red chili, finely chopped (optional for extra heat)
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Prepare the Lentils:
    Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
  2. Cook the Aromatics:
    In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
  3. Add the Spices:
    Add the cumin, coriander, turmeric, garam masala, cinnamon, chili powder, paprika, salt, and black pepper to the onion mixture. Cook for 1-2 minutes, stirring constantly, until the spices become fragrant.
  4. Combine Lentils and Tomatoes:
    Add the rinsed lentils, diced tomatoes, and vegetable broth (or water) to the pot. Stir well to combine.
  5. Simmer the Curry:
    Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the lentils are tender and the curry has thickened. Stir occasionally to prevent sticking.
  6. Add Coconut Milk:
    Once the lentils are cooked, stir in the coconut milk and chopped red chili (if using). Simmer for another 5 minutes to let the flavors meld together.
  7. Adjust Seasoning:
    Taste the curry and adjust the seasoning if needed. Add more salt, chili powder, or spices to your preference.
  8. Garnish and Serve:
    Serve the curry hot, garnished with fresh cilantro and lime wedges on the side. Enjoy with basmati rice, naan, or flatbread.

Notes

  • If you prefer a milder curry, reduce or omit the chili powder and fresh chili.
  • For added texture, you can include vegetables like spinach, carrots, or bell peppers.
  • This curry keeps well in the fridge for up to 3 days or can be frozen for longer storage.

Find it online: https://newsvks.com/spicy-red-lentil-curry/