Red Lentil Curry
A comforting, protein-packed vegan curry that comes together quickly for a nourishing weeknight meal.
Ingredients
- •1.5 cups dry red lentils, rinsed
- •1 tablespoon coconut oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 tablespoon mild 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
- •3 cups vegetable broth
- •1 teaspoon sea salt, plus more to taste
- •1/4 cup fresh cilantro, chopped
- •1 tablespoon fresh lime juice
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion and sauté for 5-7 minutes until translucent and soft.
- 3
Stir in the garlic, ginger, curry powder, turmeric, and cumin, cooking for 1 minute until fragrant.
- 4
Add the rinsed red lentils, crushed tomatoes, coconut milk, vegetable broth, and salt.
- 5
Bring the mixture to a gentle boil, then reduce heat to low and simmer, partially covered, for 20-25 minutes, stirring occasionally to prevent sticking.
- 6
Once the lentils are tender and the curry has thickened to your desired consistency, remove from heat.
- 7
Stir in the fresh lime juice and adjust seasoning with extra salt if needed.
- 8
Serve hot, garnished generously with fresh cilantro.
💡 Chef tips
- For extra texture, stir in two handfuls of fresh baby spinach at the very end until just wilted.
- This curry thickens significantly as it cools; add a splash of water or broth when reheating to restore the creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
✅ How it should turn out
The finished curry should be thick, creamy, and vibrant yellow-orange, with a fragrant aroma of toasted spices and a perfectly balanced savory-tangy flavor.