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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