Flavor-packed spicy Red Lentil Curry is brimming with classic Indian spices. It’s ready in less than 30 minutes making it an exciting meatless weeknight dinner recipe.
If you like it spicy, this red lentil curry is for you! Robust flavors and some steamy heat.
It’s a filling vegetarian (vegan, actually) recipe that’s loaded with plant based protein. It’s absolutely delicious.
Naturally gluten free Red Lentil curry is very affordable to make too!
Serve it as a main dish over rice or a side dish with Spiced Indian Cauliflower and Potatoes {Aloo Gobi} and Chana Masala (spicy chickpea stew).
Jump to:
Fast and Easy Red Lentil Curry
Curry fans will want this on dinner rotation. It’s a meatless recipe so great to swap in for something satisfying and flavor-rich.
This recipe is inspired by a combination of Indian, Thai and Malay curry dishes. It’s a ‘curry mash up’ that is delicious.
Like most curries the flavor builds in the days after it is first made making it perfect for leftovers or meal prep.
A goal for this vegan red lentil curry was to make it using ingredients that would be easy for Westerners to find.
Typically red curry paste would be used. Instead we beefed up the flavor with spices and we think you’ll love it!
Serve it over a bed of rice. Regular basmati or brown rice are great.
Or try Coconut Rice with Turmeric for a twist or Instant Pot Coconut Lime Jasmine Rice.
Serving some naan bread and yogurt raita will take the edge off the heat.
Recipe Ingredients Notes
Vegetable Oil. Used for sautéing the onions and garlic. It’s a neutral flavored oil.
Yellow Onion. Sautéed first to set the flavor base for the dish. White or red onions can also be used.
Garlic. Fresh garlic is minced and sautéed.
Ginger. Fresh ginger is a key flavor in the curry.
Crushed tomatoes. Used canned crushed tomatoes. Do not use a type with added herbs or spices. This creates the thick tomato base of the curry.
Brown sugar. Just a touch of sweetness brings out the bold flavors of the spices.
Spices. This is the shining star in curry, the spices.
- curry powder – use regular curry powder available at all grocery stores.
- garam masala – a classic spice in Indian cooking.
- cayenne pepper – can be omitted if less spiciness is desired.
- cumin – use ground cumin.
- coriander – use ground coriander.
- salt – used to season at the end.
- pepper – use black pepper, freshly ground if possible.
Red Lentils. Do not substitute green lentils or brown lentils which will not break down during cooking.
Vegetable broth. This is the typical broth or stock to be used. Chicken stock or broth (low sodium) can be substituted if you don’t need the dish to be vegetarian.
Unsweetened Coconut Cream. Be sure NOT to use sweetened coconut cream. Also coconut milk (unsweetened) can be substituted. It’s not as rich but will still be good.
Fresh Cilantro. Chopped for optional garnish.
Variations
Adding vegetables. If you want to bulk up the recipe adding vegetables is a great way to do it and still keep it vegan too.
Try peas, green beans, sweet potato cubes, chickpeas, spinach or kale.
Canned or thawed peas could be stirred in at the end.
Longer cooking ingredients like sweet potatoes would do best adding pre-cooked to pick up the flavors.
If added directly uncooked, the liquid amounts in the recipe may require adjustment and they may take longer to cook than the lentils.
Spinach could be chopped and stirred in at the end to wilt. Kale should be blanched before stirring in at the end.
How to Make it – Step-by-Step
STEP 1. Sauté onions and garlic
Heat the oil in a large saucepan over medium heat. Add onions and sauté until translucent (photos 1-2).
Add the garlic and sauté one minute (photos 3-4).
STEP 2. Make the curry
Add the tomatoes, brown sugar and spices; stir to combine (photos 5-7).
Add the lentils and vegetable stock (photo 8-9).
STEP 3. Cook the curry
Cover the curry and bring to a gentle simmer.
Reduce heat to low, keep the cover on. Cook for 20 minutes stirring at 10 minutes to prevent the lentils from sticking to the bottom of the pot.
STEP 4. Add the coconut cream
Remove from heat and stir in the unsweetened coconut cream (photos 10-11). Salt and pepper to taste.
Serve over rice.
Pro Tips
Don’t overcook the lentils. When the lentil curry recipe is done the red lentils will have blended together but still have a form (see photo above).
They will no longer be hard to the bite. If cooked too long they will turn to mush.
FAQs
No! Red Lentils do not need to be soaked. You should sort through them for any tiny stones or deformed, hard lentils (discard those). Rinse in cold water before stating the recipe.
No. The red lentils cook quickly and they should be cooked with the spices for the best flavor.
Red Lentils are a great source of protein. When added with a whole grain (a reason to serve it over brown rice) they have as much protein as meat making them a great nutritional choice for plant protein.
You can. The stock adds more flavor to the recipe. If substituting water, taste the curry and adjust the seasonings (salt in particular) to your liking.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove top or in the microwave.
Can I freeze this lentil curry?
Yes! Allow it to fully cool. Put it into an airtight freezer-safe container and freeze for up to 2-3 months.
Thaw in the refrigerator and reheat.
More Recipes You’ll Love!
Recipe
Red Lentil Curry
Ingredients
- 2 tablespoons Vegetable oil
- ½ large Yellow Onion chopped
- 2 Garlic cloves minced
- 1 1-inch ginger knob peeled and minced
- 1 14.5-ounce can crushed tomatoes
- 2 tablespoons Light brown sugar
- 1 ½ tablespoons Curry powder
- 1 ½ teaspoons Garam masala
- ½ teaspoon Cayenne pepper
- 1 teaspoon ground Cumin
- ½ teaspoon Coriander
- 1 cup Red lentils sorted and rinsed in cold water
- 4 cups low sodium Vegetable broth
- ½ cup unsweetened Coconut cream
- Salt and pepper to taste
- Chopped cilantro optional garnish
Instructions
- Heat the oil in a large saucepan or stock pot over medium heat. Add the onion and sauté until soft and translucent (4-5 minutes).
- Add the garlic clove and ginger and sauté for 30 seconds or until fragrant.
- Add the tomato, brown sugar, curry powder, garam masala, cayenne pepper, cumin and coriander and stir to incorporate.
- Add the lentils and the vegetable broth and stir together.
- Cover with a lid and bring to a gentle simmer. Reduce the heat down to low, cover again, and cook for 20 minutes stirring at the 10 minute mark to prevent the lentils from sticking.
- Remove from heat and stir in the unsweetened coconut cream. Season with salt as needed and serve as is or over rice. Garnish with chopped cilantro (optional).
Ginny F says
Loved this! Just the right amount of spicy and so filling.