Red Lentil Curry
A comforting, protein-packed vegan curry that comes together quickly for a nourishing weeknight meal.
Ingredients
- •1 cup dried red lentils, rinsed
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 tablespoon curry powder
- •1 teaspoon ground turmeric
- •1/2 teaspoon ground cumin
- •1 can (14 oz) crushed tomatoes
- •1 can (14 oz) full-fat coconut milk
- •2 cups vegetable broth
- •1 teaspoon salt, or to taste
- •1/4 cup fresh cilantro, chopped
- •1 tablespoon lime juice
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent and soft, about 5 minutes.
- 2
Add the garlic, ginger, curry powder, turmeric, and cumin, stirring constantly for 1 minute until fragrant.
- 3
Stir in the rinsed red lentils, crushed tomatoes, coconut milk, and vegetable broth.
- 4
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally until the lentils are soft and have thickened the curry.
- 5
Remove from heat, stir in the salt and lime juice, and adjust seasoning if needed.
- 6
Serve hot, garnished with fresh cilantro.
💡 Chef tips
- For extra texture, stir in a handful of fresh baby spinach at the very end until just wilted.
- This curry tastes even better the next day as the flavors meld; store in an airtight container in the fridge for up to 4 days.
- If the curry becomes too thick upon reheating, simply add a splash of water or vegetable broth to reach your desired consistency.
✅ How it should turn out
The finished curry should be creamy, thick, and golden-hued, with a fragrant aroma of spices and a perfectly balanced tangy, savory flavor.