If you are craving a dish that’s rich in flavor, comforting, and packed with wholesome ingredients, look no further than this Spicy Red Lentil Curry. It’s a vibrant, hearty curry that combines the earthiness of red lentils with the warmth of turmeric and the tantalizing kick of red curry paste. This recipe brings together simple, pantry-friendly ingredients into a delicious bowl that’s both nourishing and deeply satisfying. Whether you’re new to cooking curries or a seasoned enthusiast, this Spicy Red Lentil Curry will quickly become a beloved staple in your kitchen.

Spicy Red Lentil Curry Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Spicy Red Lentil Curry has its own important job, from creating layers of flavor to providing that perfect creamy texture and gorgeous color. The simplicity of these essentials is what makes this dish so approachable and versatile.

Coconut oil: Adds rich, tropical flavor and helps sautée the aromatics.
Garlic (3 cloves, minced): Brings a savory punch that’s key to building depth.
Minced ginger (1 tsp): Adds a warm, zesty freshness that lifts the curry.
Diced carrots (½ cup): Contributes natural sweetness and lovely color contrast.
Red curry paste (3 Tbsp): The star of heat and spice that makes this curry truly special.
Tomato paste (6-ounce can): Provides a rich, tangy base that balances the spices.
Low-sodium vegetable broth (2 cups): Creates the perfect liquid for simmering lentils without overwhelming saltiness.
Water (1 cup): Helps adjust consistency and ensures the lentils cook to tender perfection.
Dry red lentils (⅔ cup), rinsed: The main protein and fiber source, cooking down to a creamy texture.
Coconut sugar (1-2 Tbsp): Adds subtle sweetness to counter the spice and acidity.
Ground turmeric (½ tsp): Offers earthy warmth and a gorgeous golden hue.
Light coconut milk (⅓ cup, optional): For an extra creamy finish that mellows the curry paste.
Cooked brown rice: Perfect for serving and soaking up all that curry goodness.
Pita or naan: Great for dipping and scooping, ideally vegan and gluten-free if needed.
Pickled red onion: A tangy, crunchy topping that brightens every bite.
Fresh chopped cilantro: Adds a fresh, herbaceous contrast to the rich curry.

How to Make Spicy Red Lentil Curry

Step 1: Prepare the Lentils and Rice

Start by thoroughly rinsing the red lentils under cold water to remove any debris and dust. This ensures a clean taste and better texture. If you plan on serving this curry with brown rice, now is the perfect time to get that cooking so it’s ready when your curry finishes simmering.

Step 2: Sauté Aromatics and Vegetables

Heat your skillet over medium heat and add the coconut oil until it gleams. Toss in the minced garlic, ginger, and diced carrots. Sauté for about 2 minutes, stirring regularly to release their wonderful aromas and soften the carrots just slightly. This step builds the foundational flavor for the curry.

Step 3: Introduce the Curry Paste

Now, stir in the red curry paste and continue cooking for another 2 minutes. This allows the paste to bloom in the warm oil, enhancing the depth of spice and bringing a lovely red hue to the dish.

Step 4: Add Tomato Paste and Liquids

Next, mix in the tomato paste along with vegetable broth and water. Stir everything together to create a smooth, aromatic base before adding the lentils. This combination will cook down into a luscious sauce.

Step 5: Simmer the Lentils

Add the rinsed lentils, coconut sugar, and turmeric to the pot. Bring the mixture up to a gentle simmer over medium heat, then reduce it slightly to low or medium-low. Let it cook uncovered for about 20 minutes, stirring frequently to prevent sticking and to help the flavors meld beautifully. If the curry thickens too much, feel free to add more broth.

Step 6: Enhance with Coconut Milk (Optional)

For a touch of creaminess and to soften the spice from the curry paste, stir in the light coconut milk. This step is optional but highly recommended if you love a silky, balanced curry.

Step 7: Final Seasoning Adjustments

Give your curry a taste and tweak the flavors to your liking. Add extra turmeric for complexity, a bit more coconut sugar for sweetness, or a pinch of salt if it needs a flavor lift. This personal touch makes the curry truly yours.

Step 8: Serve and Garnish

Dish out the curry over cooked brown rice and adorn with fresh cilantro and pickled red onion for that pop of color and acidity. Don’t forget some warm pita or naan on the side for dipping and scooping every last bit of deliciousness.

How to Serve Spicy Red Lentil Curry

Garnishes

Fresh chopped cilantro is a must for its bright, herbal lift that contrasts the spicy, creamy curry. Pickled red onion adds a crisp tang that cuts through the richness perfectly. Feel free to sprinkle some toasted cashews or a squeeze of lime juice for even more layers of flavor.

Side Dishes

While brown rice is the classic choice, you can also serve this Spicy Red Lentil Curry with quinoa, cauliflower rice, or warm flatbreads like naan or pita. A simple cucumber raita or a crisp green salad can add cooling balance to the meal.

Creative Ways to Present

For a vibrant feast, serve the curry in rustic bowls with artfully placed garnishes on top. Layer it alongside a colorful grain salad or roasted vegetables for contrast. You can even turn leftovers into a fragrant lentil soup or a spicy lentil wrap for lunch the next day.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your Spicy Red Lentil Curry to airtight containers and store in the refrigerator. The flavors actually deepen over time, making leftovers even more delicious if eaten within 4 days.

Freezing

This curry freezes beautifully. Portion it out into freezer-safe containers or bags, leaving some space for expansion. Frozen curry can keep for up to 3 months and makes for a quick, comforting meal whenever you need one.

Reheating

Reheat your curry gently on the stovetop over medium-low heat, adding a splash of water or broth if it’s thickened too much. You can also microwave it, stirring occasionally to ensure even warmth. Top with fresh garnishes right before serving to brighten it back up.

FAQs

Can I make this curry vegan and gluten-free?

Absolutely! This recipe is naturally vegan. Just be sure your naan or pita is gluten-free or omit the bread if needed. The curry itself is naturally free from gluten.

What’s the best way to rinse and prepare red lentils?

Use a fine mesh strainer and rinse the lentils under cold running water until the water runs clear. This removes dust and excess starch ensuring a cleaner taste and prevents the curry from becoming gummy.

Can I adjust the spice level in this Spicy Red Lentil Curry?

Definitely. If you prefer less heat, reduce the red curry paste slightly. To amp it up, add more curry paste or a pinch of cayenne pepper. Balancing with coconut milk and sugar helps manage the spice nicely.

Is it necessary to add coconut milk?

Not at all. Coconut milk is optional but recommended for creaminess that mellows the spices and makes the curry lush. If you don’t have it on hand, simply skip it and enjoy a lighter, tangier curry.

How long does it take to cook the lentils properly?

Simmer the lentils for about 20 minutes until they are tender and have absorbed the flavors. Stir frequently to prevent sticking, adding liquid if the curry thickens too much before the lentils are soft.

Final Thoughts

This Spicy Red Lentil Curry is one of those dishes that feels like a cozy hug on a plate. It’s simple enough to whip up on a weeknight, but packed with complex flavors that make every bite exciting. Give it a try, and I promise it will become a go-to favorite—comforting, nutritious, and absolutely delicious.

Spicy Red Lentil Curry Recipe

★★★★★

4.7 from 18 reviews

Author: Simon
Total Time: 40 minutes
Yield: 3 servings 1x
Diet: Vegan

Print Recipe

Description

A hearty and flavorful Spicy Red Lentil Curry featuring a rich blend of red curry paste, turmeric, and coconut milk, simmered with red lentils, vegetables, and spices. Perfect served over brown rice with fresh cilantro and pickled red onions for a satisfying vegan and gluten-free friendly meal.

Instructions

Prepare Lentils and Rice: Thoroughly rinse the red lentils in a fine mesh strainer until water runs clear to remove excess starch and any impurities. Set aside. If serving with brown rice, cook it now following your preferred method or use the method recommended by Saveur for best texture.
Sauté Aromatics and Carrots: Heat a large rimmed skillet over medium heat until hot. Add coconut oil, then garlic, minced ginger, and diced carrots. Sauté for about 2 minutes, stirring frequently to soften and release flavors.
Add Curry Paste: Stir in the red curry paste and cook for another 2 minutes, frequently stirring to incorporate the paste and deepen the flavor.
Add Liquids and Lentils: Mix in the tomato paste, low-sodium vegetable broth, and water. Stir well to combine. Then add the rinsed red lentils, coconut sugar, and ground turmeric. Stir again to blend all ingredients evenly.
Simmer the Curry: Bring the mixture to a gentle simmer over medium heat. Then reduce the heat to medium-low or low and simmer gently for about 20 minutes until the lentils are tender and cooked through. Stir frequently to prevent sticking and ensure even cooking. Add additional vegetable broth if the curry becomes too thick.
Add Coconut Milk (Optional): For extra creaminess and to balance the heat, stir in 1/3 cup of light coconut milk. This step is optional but recommended for a richer curry.
Adjust Seasoning: Taste the curry and adjust seasoning as needed. Add more turmeric for deeper flavor, more coconut sugar for sweetness, or a pinch of salt if desired to enhance the dish.
Serve: Serve the lentil curry hot over cooked brown rice if using. Garnish with fresh chopped cilantro and pickled red onions. Offer pita or naan on the side for dipping, omitting if gluten-free.
Store Leftovers: Store any leftover curry and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat on the stovetop, adding a little water if needed to maintain moisture, or reheat in the microwave until warmed through.

Notes

Thoroughly rinsing lentils removes bitterness and prevents foaming during cooking.
Coconut sugar or maple syrup balances the heat and acidity, but adjust amount to taste or omit for lower sugar.
For a gluten-free meal, omit pita or naan or substitute with gluten-free bread.
Adding coconut milk is optional but adds creaminess and mellows the spice.
Leftovers keep well in the refrigerator and reheat easily with a splash of water or broth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Simmering, sautéing
Cuisine: Indian-inspired