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Spicy Red Lentil Curry

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A fiery and simple red lentil curry that brings bright spice and creamy texture to your table in under 40 minutes.

Ingredients

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  • 1 cup red lentils, rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1–2 tsp grated fresh ginger
  • 1 can (14 oz) crushed tomatoes
  • 3 cups vegetable stock or water
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2–1 tsp chili powder or 1 small chopped green chili (adjust to taste)
  • 1 tbsp oil (neutral or coconut)
  • Salt and black pepper to taste
  • Fresh cilantro or lemon wedges to finish

Instructions

  1. Heat oil in a medium pot over medium heat. Add onion. Cook until soft, about 5–7 minutes.
  2. Add garlic and ginger. Cook 1 minute until fragrant.
  3. Stir in turmeric, cumin, coriander, and chili. Toast for 30 seconds.
  4. Add crushed tomatoes and stir, scraping up any browned bits. Simmer for 3 minutes.
  5. Add rinsed red lentils and vegetable stock. Bring to a boil. Reduce heat to a simmer.
  6. Cook uncovered for 15–20 minutes, stirring occasionally, until lentils break down and thicken. Add more water if too thick.
  7. Stir in coconut milk if using. Adjust salt and chili. Finish with lemon juice and chopped cilantro.
  8. Serve with rice, naan, or on its own.

Notes

Cool completely before refrigerating. Store in an airtight container for up to 4 days. Can be frozen for up to 3 months.

Nutrition

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

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