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.

Ingredients

Scale

Main Ingredients

2 Tbsp coconut oil
3 cloves garlic, minced (about 1 1/2 Tbsp)
1 tsp minced ginger
1/2 cup diced carrots
3 Tbsp red curry paste
1 (6-ounce) can tomato paste (about 1/2 cup)
2 cups low-sodium vegetable broth
1 cup water
2/3 cup dry red lentils, thoroughly rinsed and drained
1–2 Tbsp coconut sugar or maple syrup
1/2 tsp ground turmeric, plus more to taste
1/3 cup light coconut milk (optional)

To Serve

Cooked brown rice (optional)
Pita or naan bread (omit if gluten free, check for vegan options)
Pickled red onion
Fresh chopped cilantro

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

Nutrition

Serving Size: 1 serving (about 1 cup curry with rice)
Calories: 320 kcal
Sugar: 4 g
Sodium: 280 mg
Fat: 12 g
Saturated Fat: 9 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 10 g
Protein: 14 g
Cholesterol: 0 mg

Keywords: red lentil curry, spicy lentil curry, vegan curry, coconut milk curry, easy lentil recipe, gluten free curry, healthy curry, Indian curry