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Red Lentil Curry

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A creamy and deeply spiced one-pot red lentil curry made with coconut milk, tomatoes, and warming spices. This comforting plant-based dish is nourishing, satisfying, and perfect for easy weeknight dinners.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegan

Ingredients

  • 1 tablespoon refined or virgin coconut oil (or neutral 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 (180–190 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

Instructions

  1. Rinse red lentils under cold water until the water runs clear. Drain and set aside.
  2. Heat coconut oil in a large deep skillet or saucepan over medium-high heat.
  3. Add garlic, ginger, fresh turmeric (if using), and serrano pepper. Sauté for about 2 minutes.
  4. Stir in cumin, coriander, Indian red chili powder, curry powder, garam masala, salt, black pepper, and ground turmeric (if using). Cook 30–60 seconds until fragrant.
  5. Pour in vegetable broth, scraping up any browned bits.
  6. Add lentils and crushed tomatoes. Stir to combine.
  7. Reduce heat to low, cover, and simmer 20–25 minutes until lentils are soft and mostly broken down. Add extra liquid if needed.
  8. Stir in coconut milk and almond butter. Simmer uncovered 5–8 minutes until thick and creamy.
  9. Add lemon juice and chopped cilantro. Adjust seasoning to taste.
  10. For extra creaminess, partially blend with an immersion blender if desired. Serve warm.

Notes

  • Add spinach or kale during the last few minutes for extra greens.
  • Substitute almond butter with tahini or cashew butter for a nut-free option.
  • Store in the refrigerator up to 4 days or freeze up to 3 months.
  • Reheat gently, adding water or broth to loosen if thickened.
  • Adjust spice level by increasing or reducing serrano peppers.

Nutrition

Find it online: https://savorymomskitchen.com/red-lentil-curry/