Spicy Red Lentil Curry Recipe

Spicy Red Lentil Curry is a hearty, protein-packed dish that combines the earthy flavor of red lentils with bold spices and creamy coconut milk. This one-pot meal is easy to make, perfect for weeknight dinners, and can be adjusted to suit your preferred spice level.

Why You’ll Love This Recipe

  • Quick and Easy: Ready in under 30 minutes, making it ideal for busy days.
  • Packed with Flavor: A robust blend of spices and creamy coconut milk creates an irresistible dish.
  • Healthy and Nutritious: High in protein, fiber, and plant-based goodness.
  • Versatile: Perfect on its own or served with rice, naan, or a side of veggies.

Ingredients

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

  • Red lentils (rinsed and drained)
  • Coconut oil or olive oil
  • Onion (diced)
  • Garlic cloves (minced)
  • Fresh ginger (grated)
  • Curry powder
  • Ground cumin
  • Turmeric
  • Paprika
  • Red chili flakes or cayenne pepper (optional, for heat)
  • Diced tomatoes (canned or fresh)
  • Coconut milk (full-fat or light)
  • Vegetable broth or water
  • Salt
  • Black pepper
  • Fresh cilantro (chopped, for garnish)
  • Lime wedges (optional, for serving)

Directions

  1. Sauté the Aromatics:
    • Heat coconut oil in a large pot over medium heat.
    • Add the diced onion and sauté until softened, about 5 minutes.
    • Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
  2. Toast the Spices:
    • Add curry powder, cumin, turmeric, paprika, and red chili flakes (if using). Stir for 1-2 minutes to toast the spices and release their aromas.
  3. Add Lentils and Liquid:
    • Stir in the red lentils, diced tomatoes, coconut milk, and vegetable broth. Mix well and bring the mixture to a boil.
  4. Simmer:
    • Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the lentils are tender and the curry thickens.
  5. Season and Serve:
    • Taste and adjust seasoning with salt and black pepper.
    • Serve warm, garnished with fresh cilantro and a squeeze of lime juice, alongside rice, naan, or quinoa.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Mild Version: Omit the chili flakes or cayenne pepper for a milder curry.
  • Add Vegetables: Include diced carrots, sweet potatoes, or spinach for extra nutrition.
  • Protein Boost: Add chickpeas, tofu, or paneer for additional protein.
  • Tomato-Free: Replace diced tomatoes with an equal amount of extra coconut milk for a creamier curry.
  • Gluten-Free: The recipe is naturally gluten-free as written.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: Warm on the stovetop over medium heat, stirring occasionally, and add a splash of water or broth if needed to loosen the curry.

FAQs

1. Can I use green or brown lentils instead of red?

Yes, but they take longer to cook and won’t break down as much as red lentils, resulting in a different texture.

2. How do I make this dish creamier?

Use full-fat coconut milk and simmer the curry a bit longer to thicken it.

3. Can I skip the coconut milk?

You can substitute with cashew cream, almond milk, or a plant-based heavy cream.

4. Is this dish spicy?

It has a medium spice level. Adjust the red chili flakes or cayenne pepper to suit your taste.

5. What can I serve with this curry?

Serve with steamed basmati rice, naan, quinoa, or a fresh cucumber salad for a refreshing contrast.

6. Can I make this curry in a slow cooker?

Yes, combine all ingredients (except coconut milk and cilantro) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in coconut milk before serving.

7. How do I thicken the curry further?

Mash some of the lentils with the back of a spoon or simmer uncovered for a few extra minutes.

8. Can I double the recipe?

Absolutely! Use a larger pot and adjust the seasoning as needed.

9. What type of tomatoes work best?

Canned diced tomatoes are convenient, but fresh, ripe tomatoes work just as well.

10. Can I make this oil-free?

Yes, sauté the onions and spices in a bit of vegetable broth instead of oil.

Conclusion

Spicy Red Lentil Curry is a flavorful, protein-rich dish that’s both comforting and easy to prepare. Whether served on its own or with your favorite side, this versatile curry is sure to satisfy. Try it tonight for a delicious, plant-based meal that’s full of warmth and flavor!

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Spicy Red Lentil Curry Recipe

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This spicy red lentil curry is a hearty, flavorful dish with tender lentils simmered in a rich, aromatic tomato-coconut sauce. Perfect served with rice, naan, or as a standalone bowl of comfort.

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Simmering
  • Cuisine: Indian-Inspired

Ingredients

Scale
  • 1 tablespoon vegetable oil or coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 1 cup (200g) red lentils, rinsed
  • 1 (14 oz/400g) can diced tomatoes
  • 1 (14 oz/400ml) can coconut milk (full-fat or light)
  • 2 cups (480ml) vegetable broth or water
  • 1 teaspoon sugar (optional, to balance flavors)
  • Salt and freshly ground black pepper to taste

Optional Garnishes:

  • Fresh cilantro, chopped
  • Lime wedges
  • Crushed red pepper flakes

Instructions

1. Sauté the Aromatics:
  1. Heat the oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 5–7 minutes, or until softened.
  3. Stir in the garlic and ginger, and cook for 1–2 minutes until fragrant.
2. Add the Spices:
  1. Add the curry powder, cumin, turmeric, smoked paprika, and cayenne pepper (if using). Stir for 30 seconds to toast the spices and release their aroma.
3. Combine the Main Ingredients:
  1. Add the rinsed red lentils, diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir to combine.
  2. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 20–25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
4. Adjust Seasoning:
  1. Stir in the sugar (if using) and season with salt and pepper to taste.
  2. If the curry is too thick, add a splash of water or broth to reach your desired consistency.
5. Serve:
  • Ladle the curry into bowls and garnish with fresh cilantro, a squeeze of lime, or a sprinkle of red pepper flakes. Serve over rice or with naan bread.

Notes

  • For a protein boost, add chickpeas or tofu to the curry.
  • Customize with additional vegetables such as spinach, carrots, or bell peppers.
  • Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

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