Prepare to embark on a culinary journey that will tantalize your taste buds and transform your weeknight dinner routine! This Red Lentil Curry is not just another recipe - it's a magical blend of creamy coconut, aromatic spices, and protein-packed lentils that will make you fall in love with plant-based cooking. Whether you're a seasoned vegan, a curious foodie, or simply looking for a quick and delicious meal, this Indian-inspired curry promises to deliver restaurant-quality flavors right in your own kitchen - without hours of complicated preparation!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 1 can diced tomatoes
- 2 teaspoons curry powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear, removing any debris or impurities.
- Heat a large pot or deep skillet over medium heat. Add a splash of water or oil to prevent sticking, and sauté the chopped onions until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and grated ginger to the onions, stirring continuously to prevent burning. Cook for an additional 1-2 minutes until fragrant.
- Sprinkle curry powder over the onion mixture and stir to coat evenly, allowing the spices to bloom and release their aromatic oils for about 30 seconds.
- Pour in the diced tomatoes with their juice and stir to combine with the onion and spice mixture.
- Add the rinsed red lentils to the pot and stir to mix with the tomatoes and spices.
- Pour in the coconut milk, stirring to create a smooth, even consistency. Fill the empty coconut milk can with water and add that to the pot to ensure adequate liquid.
- Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer for 20-25 minutes, stirring occasionally to prevent sticking.
- Check the lentils for tenderness. They should be soft and easily mashed. If needed, add more water and continue cooking until desired consistency is reached.
- Season with salt to taste, adjusting the spices as needed.
- Remove from heat and let the curry rest for 5 minutes to allow flavors to meld together.
- Serve hot, garnished with freshly chopped cilantro. Optionally, pair with steamed rice or warm naan bread.
Tips
- Rinse Your Lentils Thoroughly: Always rinse red lentils multiple times to remove excess starch and any potential debris, ensuring a cleaner taste and better texture.
- Spice Management: Toast your curry powder briefly to enhance its flavor profile. Be careful not to burn the spices - 30 seconds is typically perfect.
- Liquid Consistency: Don't be afraid to adjust liquid while cooking. Red lentils absorb a lot of water, so have extra coconut milk or water on hand to prevent the curry from becoming too dry.
- Flavor Boosting: For an extra depth of flavor, consider adding a teaspoon of garam masala or a pinch of turmeric along with the curry powder.
- Garnish Generously: Fresh cilantro isn't just a garnish - it adds a bright, fresh contrast to the rich, creamy curry. Don't skip it!
- Make-Ahead Friendly: This curry tastes even better the next day, so it's perfect for meal prep. Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 10g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
