Recipe Overview
Why you’ll love it: Creamy red lentil curry is a satisfying and comforting one-pan vegetarian dinner, perfect for a chilly day! It’s also fantastic for meal prep and freezing.
How long it takes: 40 minutes
Equipment you’ll need: Dutch oven or heavy pot
Servings: 4
My Favorite Way to Eat Red Lentils
Red lentils are unlike other lentils. They’re essential for my red lentil soup and this red lentil curry! Unlike other lentils, they break down during cooking, making this curry thick, creamy, and satisfying without much effort.
This recipe fills your kitchen with amazing aromas and makes dinner feel effortless.
What makes it special:
- Incredible flavor. The combination of spices, lime juice, and coconut milk creates an amazing flavor.
- Easy to make. Most of the cooking time is hands-off simmering, giving you time to cook coconut rice or relax.
- Ideal for meal prep. This curry tastes better after a day or two in the fridge, allowing the flavors to blend. It’s also great for freezing!
Ingredient Notes
Find the complete recipe with measurements below! This overview includes helpful tips and substitutions.
- Coconut oil: Any neutral oil works, but coconut oil adds a great flavor.
- Yellow onion and garlic: These aromatics infuse the curry with flavor.
- Seasonings: Season with kosher salt, black pepper, curry powder, cumin, and turmeric.
- Ginger root: Fresh ginger offers a warmer flavor than dried ginger.
- Vegetable broth: Use low-sodium vegetable broth, or chicken broth if preferred.
- Red lentils: Rinse lentils and check for small pebbles. Red lentils are not interchangeable with other varieties.
- Diced tomatoes: Use both the tomatoes and their juices for flavor.
- Coconut milk: Full-fat coconut milk is recommended for a richer, creamier result.
- Baby spinach: Spinach adds nutrition and color. Roughly chop or tear the leaves.
- Lime juice: Fresh lime juice enhances the flavor. Lemon juice can also be used.
- For serving: Serve with cilantro, lime wedges, rice, and/or naan.
How to Make Red Lentil Curry
Cook the onion. Melt coconut oil in a Dutch oven over medium heat. Add onion and salt, and cook for about 4 minutes, until softened.
Bloom the spices. Add ginger and garlic and cook for a minute, then stir in curry powder, cumin, turmeric, and pepper. Cook for 30 seconds, until fragrant.
Add the broth. Pour in the broth and scrape up any browned bits from the bottom of the pan.
Simmer. Add red lentils, diced tomatoes, and coconut milk. Bring to a gentle boil, then reduce heat and simmer for 18-20 minutes, until lentils are tender and curry is thick. The longer it cooks, the thicker it gets.
Finish. Stir in spinach, then lime juice. Season to taste and serve with rice, naan, cilantro, and lime wedges.
Recipe Variations
- Make it tangy (and add more protein). Add Greek yogurt before serving.
- Swap the coconut oil for ghee. Ghee adds a rich flavor.
- Finish with toasty cumin seeds. Toast cumin seeds in olive oil and use as a topping.
- Give it spicy heat. Add cayenne or red pepper flakes for a spicy curry, or use a spicier curry powder.
Serving Suggestions
- Rice/Grains. Instant Pot basmati rice or yellow rice pair well with curry. Instant Pot quinoa adds protein.
- Vegetables. Serve with roasted cauliflower or roasted potatoes. Try vegetarian curry with cauliflower & chickpeas or butternut squash curry.
- Flatbreads. Try homemade naan, roti, or pita bread.
- Dessert. Enjoy apple crisp with ginger or spiced windmill cookies.
Storage & Reheating
Refrigerate: Store the curry in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium heat or in the microwave. Add water or vegetable broth as needed to thin the curry.
More Lentil Recipes
Red Lentil Curry
Ingredients
- 1 tablespoon coconut oil (or any mild-tasting oil)
- 1 medium yellow onion, diced (about 1 cup)
- ¾ teaspoon kosher salt
- 1 tablespoon grated fresh ginger root
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon coarse ground black pepper
- 1½ cups low‑sodium vegetable broth
- 1 cup dried red lentils, rinsed and sorted (see note)
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (13.5 ounces) coconut milk (shake well)
- 2 cups lightly packed chopped baby spinach
- 1 tablespoon freshly squeezed lime juice (from 1 lime)
For serving:
- cooked rice or naan for serving (optional)
- chopped fresh cilantro
- lime wedges
Instructions
- Melt the coconut oil in a Dutch oven or other heavy-bottomed pot over medium heat. Add the onion and salt and cook 4 minutes, stirring, until onion begins to soften.
- Stir in the ginger and garlic; cook 1 minute. Add the curry powder, cumin, turmeric, and pepper; stir and cook for 30 seconds to toast the spices.
- Add the broth, scrape any brown bits and spices off the bottom of the pan.
- Pour in the red lentils, diced tomatoes, and coconut milk. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low to maintain a steady simmer.
- Cook uncovered, stirring occasionally, until the lentils are tender and the curry is slightly thickened, 18 to 20 minutes. The longer you cook it, the thicker the curry will be.
- Stir in the spinach until wilted, then add the lime juice. Taste and add more salt if needed.
- Ladle into bowls, with rice if desired, and garnish with cilantro. Serve with lime wedges and warm naan.
Notes
- Red lentils: Look for red lentils in the international aisle of your market. They are often used in Middle East cooking. Red lentils are split hulled lentils that break down quickly when cooked, and have a creamy texture. Yellow or golden lentils could be used instead but brown or green lentils won’t work well in this recipe.
- Reduced sodium: Use no-salt-added canned tomatoes and unsalted broth to reduce the sodium. Be sure to check the flavor before you serve the soup if you use unsalted broth; you may need to add a bit of salt, to taste.
- Storage: Refrigerate curry in a covered container for up to 4 days. To freeze, store the curry in a freezer bag or freezer container for up to 3 months. Thaw before reheating. Curry can be reheated in a saucepan on the stove or in the microwave. Add more water or broth to thin the curry if necessary (it tends to thicken when stored).
Video
Creamy red lentil curry is a one-pan vegetarian dinner that’s satisfying and comforting, so it’s perfect for a chilly winter day! It’s also fantastic for meal prep and freezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.