Description
This creamy red lentil curry with coconut milk combines tender lentils, aromatic spices, rich tomatoes, and silky coconut milk for a comforting, flavorful dinner. Ready in just 35 minutes, it’s an easy vegetarian meal perfect for busy weeknights.
Ingredients
1½ tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, grated
1 inch fresh ginger, grated
¼ teaspoon red pepper flakes, or more to taste
2 teaspoons curry powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric powder, optional
2 cups vegetable stock, plus more as needed
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
4 lemon wedges, for serving
1 handful fresh cilantro or flat-leaf parsley, chopped
4 tablespoons Greek-style yogurt or non-dairy yogurt
2 cups cooked basmati rice or brown rice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes, stirring occasionally, until softened and slightly translucent.
- Add the grated garlic, ginger, red pepper flakes, curry powder, ground coriander, cumin, and optional turmeric. Stir continuously for about 1 minute until fragrant. If the spices begin sticking, add approximately 2 tablespoons of water to prevent burning.
- Pour in the vegetable stock, crushed tomatoes, and coconut milk. Stir until well combined. Add the rinsed red lentils, salt, and black pepper, mixing thoroughly to distribute the ingredients evenly.
- Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for approximately 20 minutes, stirring occasionally, until the lentils are tender and the curry becomes thick and creamy. Add a splash of vegetable stock if the mixture becomes too thick before the lentils finish cooking.
- Stir in the optional garam masala. Taste and adjust the salt, black pepper, and red pepper flakes as desired. Add additional vegetable stock if a thinner consistency is preferred.
- Divide the cooked basmati rice or brown rice among four serving bowls. Spoon the warm lentil curry over the rice. Finish each serving with a squeeze of fresh lemon juice, chopped cilantro or parsley, and a tablespoon of Greek-style yogurt or non-dairy yogurt. Serve immediately.
Notes
Use full-fat coconut milk for the richest, creamiest texture.
Split red lentils do not require soaking. Rinse thoroughly under cold water before cooking.
For a spicier curry, increase the red pepper flakes or add a finely chopped fresh chili with the garlic and ginger.
For a spinach variation, stir in a few handfuls of fresh baby spinach during the final 3–4 minutes of cooking.
For a sweet potato variation, add small cubes of peeled sweet potato with the lentils. Increase the stock and cooking time as needed.
For a completely vegan meal, replace Greek-style yogurt with unsweetened coconut yogurt or another dairy-free alternative.
For an extra-creamy consistency, mash a small portion of the cooked lentils against the side of the pot.
For a lentil curry soup, add an additional 1–2 cups of vegetable stock and serve with warm bread instead of rice.
For a coconut-free version, substitute additional vegetable stock, unsweetened oat cream, or cashew cream for the coconut milk.
If the curry is too thin, simmer uncovered for a few additional minutes or mash some of the lentils to thicken naturally.
Serve with basmati rice, brown rice, warm naan, roasted vegetables, cucumber salad, or steamed greens.
Store cooled curry in airtight containers in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of cooking and keep rice, yogurt, and garnishes separate.
Freeze the curry without yogurt or fresh herbs in freezer-safe containers for up to 2–3 months for best quality.
Reheat gently on the stovetop over medium-low heat, stirring frequently and adding water or vegetable stock as needed to loosen the sauce.
For microwave reheating, cover loosely and heat in short intervals, stirring between intervals until thoroughly heated to 165°F (74°C).
Refrigerate leftover rice promptly, ideally within one hour, and reheat only once until steaming hot.
This curry can be prepared a day ahead. Add fresh lemon juice, herbs, and yogurt immediately before serving for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1¼ cups curry with ½ cup cooked rice and 1 tablespoon yogurt)
- Calories: 620 kcal
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 29 g
- Saturated Fat: 21 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 13 g
- Protein: 17 g
- Cholesterol: 2 mg
