Red Lentil Curry

So, Here’s My Red Lentil Curry—And a Tiny Kitchen Disaster Story

Alright, pull up a chair. If I had a pound for every time I slopped red lentils onto my stovetop trying to make this curry, I mean—I’d probably have enough for a fancy takeaway, but honestly, I’d still just make this. First time I tried making Red Lentil Curry, I managed to singe the bottom (and then I tried to pretend I like it that way—smoky!), but with a bit of practice, it’s become one of those recipes I make with my eyes half-closed. Okay, not literally. Tiny bit of a mess? Sure. Totally worth it? Oh, 100%. This is the sort of meal I whip up when I want something warm, healthy-ish, and I’m too scatterbrained to fuss over three different pans.

Why You’ll Love This

I make this curry whenever I need something fast but still want to feel like I pulled off home-cooked magic—plus, my family goes bonkers over it (though they do occasionally whinge that it’s too spicy, but you know what? That’s what yogurt’s for). Some days I toss in extra veggies because the fridge is giving me stink-eye, and honestly, it’s a forgiving recipe. One time, I even swapped red lentils for yellow when I’d completely spaced at the shop. Not the same, but not as weird as you’d think. Also, there’s nothing like the smell that fills the house (even if you live somewhere where the extractor is more ‘wishful thinking’ than ‘functional’).

Here’s What You’ll Need (Plus Some Cheeky Swaps)

• 1 cup red lentils, rinsed (but yellow lentils work when you’re in a jam)
• 1 large onion, diced (that half a shallot lurking in the fridge? In it goes!)
• 3 cloves garlic, minced (I always lose count, but it all works out)
• 1 thumb-sized piece of ginger, grated (dried ginger pinch if you, like me, occasionally forget fresh stuff—no judgement)
• 1-2 tablespoons curry powder (my gran swore by “Rajah”, but I use what’s on hand)
• 1 teaspoon ground cumin
• 400ml tin chopped tomatoes (passata will do if you can only find that, just a bit less intense)
• ½ teaspoon chili flakes, or more/less to taste (careful—looks harmless, packs a punch)
• 1 can coconut milk (any brand, I don’t think the lentils mind)
• Salt and pepper, to taste (you do you—sometimes I forget the pepper, just saying)
• 2 handfuls baby spinach (absolutely optional, but looks nice)
• Optional: 1 teaspoon garam masala for a little extra oomph at the end

Let’s Get Cooking! (Don’t Panic If You Spill Something)

1. Start by heating a glug of oil in a big saucepan (medium heat, but if you’re impatient, just keep an eye so the onions don’t get too sassy). Toss in your diced onions, and give them a stir. After 5 minutes, add the garlic and ginger; it’s going to smell fantastic right about now.
2. Add the curry powder and cumin. Stir, but don’t let it burn. If you walk away for a ‘quick’ social media check, trust me, you’ll regret it—burnt spices smell like old shoes.
3. Pour in the tomatoes and scrape up any nice, brown bits stuck to the pan. Add the lentils and coconut milk. Yes, it looks like a hot mess. It always does. This is where I usually sneak a taste (and maybe add a pinch more salt if I’m feeling rebellious).
4. Bring to a simmer, then reduce heat. Let it bubble gently for about 20-25 minutes, stirring now and then so the bottom doesn’t pull a ‘scorched earth’ move. If it gets too thick, a bit of water or veggie stock sorts it. It’s one of those magical recipes that forgives a little impatience.
5. If you’re chucking in spinach, add it right at the end; let it wilt for a minute or so. Then, swirl through the garam masala if you fancy.
6. Taste, adjust seasoning, and that’s it. Go on, sneak a spoonful—you earned it.

What I’ve Learned the Hard Way (Notes)

• If you’re using old lentils hiding at the back of your cupboard, give it a few extra minutes—somehow, they get tough with age. No idea why.
• Curry powder brands vary wildly. Sometimes I get a batch that could wake the dead (in a good way!).
• For a creamier curry, I sometimes nick a scoop of Greek yogurt into my bowl. On the flipside, too much coconut milk kind of makes it a soup, so hold back if you’re not in the mood for that.

How About Mixing It Up?

• I’ve tossed in diced carrot and sweet potato before—great for bulking it out. Gave mushrooms a go once, but they got a bit sad and watery; not my best idea.
• Chickpeas are fantastic, but go easy—too many and you’re basically making a bean stew (not a bad thing, just different).
• One time I dropped in a squeeze of lemon at the end. Actually, I think it works better with lime, but both are nice.

Do You Need Fancy Gadgets? Not Really

A big-ish saucepan is all you truly need. I’ve used a frying pan in a pinch (just don’t overload it) and if you’re sans garlic press, a cheese grater or heavy mug does the trick. Got a slow cooker? Apparently, it works, but I always forget to plan ahead anyway.

How Long Does It Keep? (But It’s Honestly Gone Quick!)

If by some miracle you have leftovers, chuck them in an airtight tub and pop in the fridge—lasts 2-3 days, easily. Freezes like a dream too. But between midnight snacks and “just another bite”, leftovers don’t stand a chance here. One time it made it all the way to the next day, but that was, you know, a rare event.

How I Like to Serve (Let’s Get Cosy!)

Bowlfuls, steaming hot, with a hunk of naan or over fluffy rice. Sometimes I do a dollop of yogurt, or—when I’m feeling extra—scatter over toasted seeds or fresh coriander. In our house, someone always asks for extra chili, and we argue over the “perfect” rice doneness (don’t ask).

Stuff I’ve Learned the Hard Way (Pro Tips)

• I once tried to skip the saute stage, thinking I’d save time—don’t. The onions and spices need that moment; Otherwise the flavour’s kind of flat, a bit “meh”.
• If you add all the coconut milk at once and then walk away, you’ll end up with porridge. Stirring is your friend.
• Too thick? A splash of water works. Too thin? Just keep simmering, but don’t fuss too much. Curries have a mind of their own sometimes.

Your Questions, Answered (Because Apparently, I’m the Curry Hotline)

• Can I make this without coconut milk? Sure can! Use extra tomatoes or a splash of cream, or just some veggie broth. It’ll be a bit less rich, but still yum.
• What if I don’t have curry powder? I’ve cobbled together a mix using whatever’s leftover—cumin, coriander, a smidge of turmeric, and dreams. Works ok.
• Is this spicy? Not mad spicy, unless you really go to town with the chilies. Easily dialed back (or up, if you’re brave or foolish—or both!).
• Do I have to soak the lentils first? Nah, not red lentils. Yellow ones, maybe—sometimes I wing it and just cook longer.
• Can I double the recipe? Absolutely, but use a bigger pot so you don’t end up wearing most of it. Learnt that one the colourful way!

And hey, if you’re ever mid-cooking and suddenly realise you forgot the garlic, just laugh and move on. Not everything in the kitchen needs to be perfect (or maybe that’s just my mantra to stay sane—works, though).

★★★★★ 4.10 from 10 ratings

Red Lentil Curry

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A vibrant, flavorful vegan curry made with red lentils, aromatic spices, tomatoes, and coconut milk. Perfect for a quick and healthy weeknight dinner.

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Ingredients

• 1 cup red lentils, rinsed
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon salt, or to taste
• 2 tablespoons vegetable oil
• 2 cups water or vegetable broth
• Fresh cilantro, chopped (for garnish)

Instructions

1. 1
   Heat vegetable oil in a large pot over medium heat. Add onions and sauté for 3-4 minutes until soft and translucent.
2. 2
   Stir in the garlic and ginger. Cook for 1-2 minutes until fragrant.
3. 3
   Add curry powder, cumin, turmeric, and salt. Stir well to coat the onions and spices together for another minute.
4. 4
   Add rinsed red lentils, diced tomatoes, and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. 5
   Pour in the coconut milk and simmer for an additional 10 minutes or until lentils are soft and the curry reaches desired consistency.
6. 6
   Garnish with fresh cilantro and serve hot with rice or naan.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320cal

Protein: 13gg

Fat: 12gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 41gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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