Classic Red Lentil Curry Recipe
Darling, this classic red lentil curry recipe is comfort food with attitude—spicy, creamy, and hotter than your ex’s latest rebound.
Earthy lentils soak up fragrant spices like gossip soaks up your group chat, creating flavor fireworks that demand a second helping.
It’s hearty, quick, and plant-powered enough to make you feel virtuous while still indulging like the queen you are.
The bold blend of turmeric, cumin, and garlic makes bland dinners look like sad side characters in your food story.
So grab your pot, stir those lentils, and serve curry sassier than a brunch squad selfie.
Classic Red Lentil Curry Recipe
Classic vegan red lentil curry blends spices, coconut milk, and hearty lentils into a warming, flavorful main dish.
Ingredients
- Red lentils – 1 cup rinsed
- Coconut milk – 1 cup
- Onion – 1 medium diced
- Garlic – 3 cloves minced
- Fresh ginger – 1 tbsp grated
- Tomato paste – 2 tbsp
- Vegetable broth – 2 ½ cups
- Olive oil – 2 tbsp
- Ground cumin – 1 tsp
- Ground turmeric – 1 tsp
- Curry powder – 1 tbsp
- Chili powder – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped (for garnish)
- Lemon wedges – optional for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
- Stir in cumin, turmeric, curry powder, and chili powder; cook 1 minute.
- Add tomato paste, mix well, then pour in vegetable broth.
- Stir in red lentils; bring to a boil.
- Reduce heat, cover, and simmer 20 minutes until lentils soften.
- Stir in coconut milk, salt, and black pepper; cook 5 minutes more.
- Garnish with cilantro and serve hot with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 13 g
Vitamins & Minerals (per serving)
- Vitamin A: 14%
- Vitamin C: 18%
- Iron: 26%
- Calcium: 7%
- Potassium: 16%
Additional Tips
- Add spinach in the last 5 minutes for extra greens.
- Swap chili powder with cayenne for extra heat.
- Serve with pickled onions for a tangy contrast.
