Description
This comforting and flavorful Lentil Curry is a vibrant blend of aromatic spices, creamy coconut milk, and tender red lentils simmered to perfection. Perfect for a wholesome weeknight meal, this curry pairs beautifully with basmati rice and is garnished with fresh cilantro, lemon wedges, and a dollop of yogurt to balance the spices.
Ingredients
Main Ingredients
- 1½ tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, grated
- 1 inch ginger, grated
- ¼ teaspoon red pepper flakes (or more to taste)
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric powder (optional)
- 2 cups vegetable stock (or more for soupier curry)
- 1 can (15 ounces) crushed tomatoes
- 1 can (14 ounces) coconut milk
- 1 cup split red lentils, rinsed
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garam masala (optional)
To Serve
- 4 wedges lemon
- 1 handful cilantro or flat-leaf parsley
- 4 tablespoons Greek-style yogurt (or non-dairy alternative)
- 2 cups cooked basmati rice or brown rice
Instructions
- Make Flavor Base: Heat 1½ tablespoons olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Stir in the grated garlic and ginger, red pepper flakes, curry powder, cumin, coriander, and turmeric powder (if using). Cook for another minute, adding 2 tablespoons of water if the mixture begins to stick or dry out.
- Add Lentils and Liquids: Pour in the vegetable stock, crushed tomatoes, and coconut milk. Add the rinsed red lentils and season with salt and black pepper. Stir to combine all ingredients well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 20 minutes. Stir occasionally to prevent sticking. Cook until the lentils are tender and the curry has thickened. If the curry becomes too thick, add more vegetable stock to reach your desired consistency.
- Finish: Stir in the garam masala for an extra layer of flavor, if desired. Adjust seasoning to taste.
- Serve: Serve the lentil curry hot over cooked basmati or brown rice. Garnish with fresh cilantro or flat-leaf parsley, a wedge of lemon for squeezing, and a dollop of Greek-style yogurt or its non-dairy alternative to cool the dish.
Notes
- Red lentils cook quickly and tend to break down, giving the curry a creamy texture.
- You can adjust the spiciness by increasing or decreasing the red pepper flakes.
- Add extra vegetable stock or water if you prefer a thinner, soupier curry.
- This curry is suitable for vegetarians and can be made vegan by using non-dairy yogurt.
- Stir the curry occasionally during simmering to prevent lentils from sticking to the bottom of the pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
