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.