Description
This Spicy Red Lentil Curry is a flavorful and creamy dish made with red lentils simmered in a blend of aromatic spices, garlic, ginger, and coconut milk. Perfectly balanced with a hint of heat from serrano peppers and warming spices like garam masala and turmeric, this comforting curry is nutritious and satisfying. Ideal for a hearty vegan or vegetarian meal served with rice or flatbread.
Ingredients
Scale
Legumes & Canned Goods
- 1 cup (~190g) red lentils
- 1 (13.5-ounce/400 ml) can full-fat coconut milk
- 1 (14-ounce/400g) can crushed tomatoes
Oils & Fats
- 4 tbsp avocado oil or olive oil
Fresh Produce
- 4 cloves garlic, finely minced
- 2 inch piece of fresh ginger, finely minced
- 2 serrano peppers, finely minced
- ½ cup fresh cilantro, roughly chopped
- 1 tbsp lemon juice
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- ½ tsp ground coriander
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp kosher salt, use more as needed
- 1 tsp freshly cracked black pepper
Instructions
- Rinse and Soak Lentils: Rinse the lentils in cold water until the water runs clear to remove any dust or impurities. Then soak the lentils overnight or for at least 6 hours. Soaking helps the lentils cook faster and improves nutrient absorption.
- Cook Aromatics: Heat a large, deep skillet over medium-high heat and add the avocado or olive oil. Once the oil shimmers, add the minced garlic, ginger, and serrano peppers. Cook for about 3 minutes, stirring frequently to prevent the garlic from burning.
- Add Spices: Stir in ground cumin, cayenne pepper, coriander, curry powder, garam masala, turmeric, salt, and freshly cracked black pepper. Cook for 30 to 60 seconds until the spices are fragrant, stirring constantly to avoid burning.
- Simmer the Lentils: Add the soaked lentils, crushed tomatoes, and coconut milk to the skillet. Mix well to combine. Reduce the heat to low and partially cover with a lid. Let the curry simmer gently for 20 to 25 minutes, until the lentils are tender and mostly softened. If after 25 minutes the lentils aren’t fully soft, add a few tablespoons of water and cook for an additional 5 minutes.
- Finish the Curry: Turn off the heat and stir in the lemon juice and chopped fresh cilantro. Taste and adjust salt as needed to your preference.
- Serve: Serve the spicy red lentil curry warm with your choice of rice or flatbread. Garnish with extra cilantro if desired. Store any leftovers in the refrigerator for 3 to 4 days.
Notes
- Soaking lentils overnight reduces cooking time and improves digestibility.
- Adjust the number of serrano peppers or cayenne pepper to control the spice level.
- You can substitute red lentils for yellow lentils if preferred; just adjust cooking times accordingly.
- Use full-fat coconut milk for a creamy texture; light coconut milk will be less rich.
- Leftover curry can be frozen for up to 2 months.
- Prep Time: 10 minutes plus soaking time
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: red lentil curry, spicy lentil curry, vegan curry, Indian lentil recipe, coconut milk curry, healthy vegan dinner
