SPICY RED LENTIL CURRY RECIPE
Spicy Red Lentil Curry is rich, creamy, and full of bold flavors, making it a quick and satisfying plant-based meal.
Ingredients
- 2 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 ½ cups dried red lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Instructions
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
- Toast Spices: Add curry powder, cumin, turmeric, and chili powder to the pot. Stir for 1 minute to toast the spices and enhance their flavor.
- Add Lentils and Liquids: Stir in the lentils, diced tomatoes, coconut milk, and vegetable broth. Mix well and bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the lentils are tender and the curry thickens.
- Season and Garnish: Adjust salt and pepper to taste. Garnish with fresh cilantro and serve with lime wedges for extra zest.
- Serve: Ladle into bowls and enjoy hot!
Notes
- Make Ahead: This curry tastes even better the next day! Store in the fridge for up to 5 days or freeze for 3 months.
- Customizing the Flavor: For added heat, toss in a finely chopped chili or cayenne pepper. Add spinach or kale for extra greens.
- Serving Suggestions: Serve over steamed basmati rice, naan, or with a side of cucumber raita for cooling contrast.
- Storage Tips: Cool completely before storing in an airtight container. Refrigerate for up to 5 days or freeze for long-term storage.