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If you're craving a hearty, flavorful dish that's both comforting and easy to make, this Red Lentil Curry is your answer. Packed with aromatic spices and creamy coconut milk, it’s a perfect blend of warmth and richness. Whether you're a seasoned cook or just starting out, this recipe is a breeze and sure to impress. Let's dive into this delicious, soul-soothing meal!
Red Lentil Curry Recipe
Ingredients:
- 1 cup rinsed red lentils
- 1 tbsp olive oil
- 1 chopped onion
- 2 cloves minced garlic
- 1 tbsp minced ginger
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp to taste salt
- 1 tsp to taste black pepper
- 1 handful chopped, for garnish fresh cilantro
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and ginger, cooking for another minute.
- Add curry powder, ground cumin, and ground turmeric, stirring to combine.
- Pour in diced tomatoes and vegetable broth, then add rinsed red lentils.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.
- Stir in coconut milk, salt, and black pepper. Simmer for another 5 minutes.
- Serve hot, garnished with fresh cilantro.
What You Will Need
Read more: Red Lentil Casserole Recipe
What you will need to make red lentil curry
- Red lentils: These provide a hearty base, absorbing flavors while adding protein and fiber to the dish.
- Olive oil: Used for sautéing, it helps to soften the onions and release the spices' aromas.
- Onion: Adds sweetness and depth, forming the flavor foundation for the curry.
- Garlic and ginger: These aromatics bring warmth and complexity, essential for authentic curry flavor.
- Curry powder: A blend of spices that gives the dish its signature taste and vibrant color.
- Ground cumin and turmeric: Enhance the earthy, slightly bitter notes, balancing the curry's overall flavor.
- Diced tomatoes: Provide acidity and sweetness, helping to create a rich, balanced sauce.
- Vegetable broth: Adds depth and helps cook the lentils to a tender consistency.
- Coconut milk: Brings creaminess and a subtle sweetness, making the curry rich and smooth.
- Fresh cilantro: Used as a garnish, it adds a fresh, bright finish to the dish.
Tools and Instruments Required
What tools/instruments will be needed to make Red Lentil Curry Recipe
- Large pot: Essential for cooking lentils and blending flavors together.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot.
- Chef's knife: Necessary for chopping onions, garlic, and ginger finely.
- Cutting board: Provides a stable surface for safe and efficient chopping.
- Measuring cups: Ensures accurate measurement of lentils, broth, and coconut milk.
- Can opener: Required to open the can of diced tomatoes.
Red Lentil Curry Recipe
A hearty and flavorful red lentil curry that's perfect for a cozy meal.
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Ingredients:
Main Ingredients
- 1 cup red lentils rinsed
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 1 handful fresh cilantro chopped, for garnish
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the chopped onion and cook until translucent, about 5 minutes.
- 3. Stir in the minced garlic and ginger, cooking for another minute.
- 4. Add the curry powder, ground cumin, and ground turmeric, stirring to combine.
- 5. Pour in the diced tomatoes and vegetable broth, then add the rinsed red lentils.
- 6. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.
- 7. Stir in the coconut milk, salt, and black pepper. Simmer for another 5 minutes.
- 8. Serve hot, garnished with fresh cilantro.
Notes:
This red lentil curry is perfect served over rice or with naan bread.
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the curry completely.
- Let it cool to room temperature.
- Store in an airtight container.
- Refrigerate for up to 4 days.
Freezing Instructions
- Cook and cool the curry.
- Transfer to a freezer-safe container.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat on the stove or microwave.
Adding a squeeze of fresh lemon juice at the end can brighten up the flavors of this red lentil curry.
Frequently Asked Questions
FAQ:
Can I use green lentils instead of red lentils?
Red lentils cook faster and become softer, giving the curry a creamy texture. Green lentils will work but might need a longer cooking time and will have a firmer texture.
How spicy is this curry?
The spice level is mild to medium. Adjust the curry powder and add chili flakes if you prefer more heat.
Can I make this curry ahead of time?
Yes, it tastes even better the next day. Store it in the fridge for up to 4 days or freeze for up to 3 months.
What can I serve with this curry?
Serve it with rice, naan bread, or a side of steamed vegetables for a complete meal.
Is this recipe vegan?
Yes, this red lentil curry is vegan as it uses vegetable broth and coconut milk.
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