This Red Lentil Curry is luxuriously creamy, deeply spiced, and surprisingly easy to prepare. Made in one pot with pantry staples like red lentils, coconut milk, tomatoes, and warming spices, it transforms simple ingredients into a rich and satisfying meal that feels both comforting and nourishing.

Why You’ll Love This Recipe

Creamy and comforting
Red lentils naturally break down as they cook, creating a velvety, melt-in-your-mouth texture without the need for heavy cream.

Packed with flavor
A blend of garlic, ginger, turmeric, cumin, coriander, curry powder, and garam masala creates layers of warm, aromatic depth in every bite.

Wholesome and filling
With plant-based protein from lentils and healthy fats from coconut milk and almond butter, this dish keeps you full and satisfied.

Weeknight-friendly
It comes together in about 40 minutes in just one pot, making cleanup easy and stress-free.

Customizable heat level
You can easily adjust the spice level to suit your preference, from mild to bold and fiery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil
4 cloves garlic, minced
2 inch piece fresh ginger, peeled and minced or grated
1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
1 to 2 serrano peppers, diced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Indian red chili powder (or 1 teaspoon regular chili powder)
2 teaspoons curry powder
1 teaspoon garam masala
1 teaspoon kosher salt, plus more to taste
Freshly cracked black pepper to taste
1 cup (180 to 190 g) red lentils, rinsed
2 cups (480 mL) low-sodium vegetable broth
1 (14-ounce / 400 g) can crushed tomatoes
1 (13.5-ounce / 400 mL) can full-fat coconut milk
3 tablespoons unsweetened creamy almond butter
Juice of 1/2 small lemon
1/2 cup fresh cilantro, roughly chopped

For serving: basmati or jasmine rice and Indian flatbread such as roti, paratha, or naan

Directions

1. Rinse the red lentils under cold water until the water runs clear. Drain well and set aside.
2. Heat a large deep skillet or saucepan over medium-high heat. Add the coconut oil and allow it to melt and shimmer.
3. Add the minced garlic, ginger, fresh turmeric (if using), and serrano pepper. Sauté for about 2 minutes, stirring frequently to prevent burning.
4. Stir in the cumin, coriander, Indian red chili powder, curry powder, garam masala, salt, and black pepper. If using ground turmeric instead of fresh, add it now. Cook for 30 to 60 seconds until fragrant.
5. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan.
6. Add the rinsed lentils and crushed tomatoes. Stir well to combine.
7. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are soft and mostly broken down. If needed, add a few tablespoons of water or broth and cook for an additional 5 minutes.
8. Remove the lid and stir in the coconut milk and almond butter. Simmer uncovered for 5 to 8 minutes, until the curry thickens and becomes creamy.
9. Stir in the lemon juice and chopped cilantro. Adjust salt and pepper to taste.
10. For an even creamier texture, use an immersion blender to lightly purée part of the curry before serving.

Serve warm over rice or with flatbread.

Servings and timing

Servings: 4 generous portions

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add vegetables
Stir in roasted sweet potatoes, cauliflower florets, or steamed potatoes when adding the coconut milk.

Include leafy greens
Fold in baby spinach or chopped kale during the last 3 to 5 minutes of cooking.

Boost the protein
Add one can (15 ounces) of drained and rinsed chickpeas when stirring in the coconut milk.

Make it nut-free
Replace the almond butter with tahini for a similar creamy texture.

Adjust the spice
For mild curry, omit the serrano peppers. For extra heat, use two peppers with seeds intact.

Storage/Reheating

Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer
Allow the curry to cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the texture if needed. You can also reheat in the microwave in 1-minute intervals, stirring between each interval.

FAQs

Can I use yellow lentils instead of red lentils?

Yes, yellow split lentils work well and cook similarly, producing a creamy texture.

Can I make this curry ahead of time?

Absolutely. The flavors deepen as it sits, making it even more delicious the next day.

Is this curry very spicy?

It can be adjusted to your preference. Reduce or omit the serrano peppers for a milder version.

Can I use light coconut milk?

Yes, but the curry will be less creamy and slightly thinner in texture.

What can I serve with red lentil curry?

It pairs beautifully with basmati rice, jasmine rice, or warm flatbread.

Can I blend the entire curry?

Yes, blending all of it will give you a smooth, soup-like consistency.

Why are my lentils still firm?

They may need a bit more liquid and cooking time. Add a few tablespoons of water or broth and simmer longer.

Can I substitute almond butter?

Cashew butter or tahini are great alternatives. Peanut butter can be used in a smaller amount for a different flavor profile.

Is this dish healthy?

It contains plant-based protein, fiber, and nourishing spices, making it both hearty and wholesome.

Can I double the recipe?

Yes, simply double all ingredients and use a larger pot to ensure even cooking.

Conclusion

This Red Lentil Curry proves that simple pantry ingredients can create something truly special. Creamy, warmly spiced, and deeply satisfying, it is perfect for weeknight dinners or meal prep. Once you try it, it is sure to become a regular addition to your kitchen rotation.

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