Description
This luxurious and ultra-creamy Red Lentil Curry is an Indian-inspired one-pot meal packed with rich flavors from garlic, ginger, turmeric, and a blend of warming spices. Made with pantry staples like red lentils, coconut milk, almond butter, and vegetable broth, it’s perfect for a nourishing weeknight dinner ready in just 45 minutes. Serve with basmati rice or Indian flatbreads for a hearty and comforting meal that also stores well for leftovers.
Ingredients
Scale
Main Ingredients
- 1 tablespoon refined or virgin coconut oil (or a neutral-flavored oil)
- 4 cloves garlic, minced
- 2 inch piece fresh ginger, peeled and minced or grated
- 1 tablespoon minced fresh turmeric (or 1 teaspoon ground turmeric)
- 1-2 serrano peppers, diced (adjust for spice level)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Indian red chili powder (or 1 teaspoon regular chili powder)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- Kosher salt or sea salt to taste (about 1 teaspoon kosher salt recommended)
- Freshly cracked black pepper to taste
- 1 cup (180-190g) red lentils (split red lentils preferred for quicker cooking)
- 2 cups (480 mL) low-sodium vegetable broth
- 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
- 1 (13.5-ounce / 400 mL) can full-fat coconut milk
- 3 tablespoons unsweetened creamy almond butter
- 1/2 a small lemon, juiced
- 1/2 cup (~8g) fresh cilantro, roughly chopped
For Serving
- Basmati or Jasmine rice
- Indian flatbread such as roti, paratha, or naan
Instructions
- Rinse Lentils: Thoroughly rinse the red lentils in cold water until the water runs clear to remove excess starch and debris.
- Sauté Aromatics: Heat a large, deep skillet or saucepan over medium-high heat and add the coconut oil. Once shimmering, add minced garlic, ginger, fresh turmeric (if using), and diced serrano peppers. Cook for 2 minutes, stirring frequently to prevent burning.
- Add Spices: Stir in ground cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper. Cook for 30 to 60 seconds, tossing frequently, until fragrant. If using ground turmeric instead of fresh, add it now with the other spices.
- Simmer Lentils: Pour in the vegetable broth and scrape up any browned bits on the bottom with a wooden spoon. Add the rinsed lentils and crushed tomatoes, mix well. Reduce heat to low, cover, and simmer for 20 to 25 minutes until lentils are mostly soft. Add more broth or water if needed and cook an additional 5 minutes.
- Add Creamy Components: Remove the lid and stir in coconut milk, almond butter, and adjust salt and pepper to taste. Continue cooking uncovered on low heat for 5 to 8 minutes until the curry thickens and becomes creamy.
- Finish and Serve: Stir in fresh lemon juice and chopped cilantro, then turn off the heat. For a creamier, slightly puréed texture, lightly blend the curry using an immersion blender. Serve hot with basmati rice or Indian flatbread, garnished with extra cilantro. Store leftovers in the fridge for up to 3-4 days.
Notes
- This red lentil curry is rich, creamy, and packed with flavor, making lentils exciting and satisfying.
- Using split red lentils will reduce cooking time slightly as they soften faster.
- Adjust the number of serrano peppers to control the heat level according to your spice preference.
- The curry thickens as it cools; reheat with a splash of water or broth if needed.
- If you prefer a more puréed consistency, gently blend the curry with an immersion blender at the end.
- Pairs beautifully with basmati or jasmine rice and Indian breads like roti, naan, or paratha.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 517 kcal
- Sugar: 7 g
- Sodium: 164 mg
- Fat: 32 g
- Saturated Fat: 22 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 19 g
- Protein: 19 g
- Cholesterol: 0 mg
