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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.

Ingredients

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  • 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.

Find it online: https://ukfinda.com/spicy-red-lentil-curry-recipe/