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

- 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.
- 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.
- 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.
- Simmer:
- Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the lentils are tender and the curry thickens.
- 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!
PrintSpicy Red Lentil Curry Recipe
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.
- 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
- 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:
- Heat the oil in a large pot over medium heat.
- Add the diced onion and sauté for 5–7 minutes, or until softened.
- Stir in the garlic and ginger, and cook for 1–2 minutes until fragrant.
2. Add the Spices:
- 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:
- Add the rinsed red lentils, diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir to combine.
- 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:
- Stir in the sugar (if using) and season with salt and pepper to taste.
- 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.