Name: Spicy Red Lentil Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-Inspired
Ingredients: 1 cup red lentils, rinsed; 1 tablespoon coconut oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 green chili, finely chopped (adjust to taste); 1 teaspoon cumin seeds; 1 teaspoon turmeric powder; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/2 teaspoon red chili powder (optional); 1/2 teaspoon garam masala; Salt to taste; 1 medium tomato, chopped; 1 can (14 oz) full-fat coconut milk; 1 1/2 cups water; Juice of half a lemon; Fresh cilantro, chopped (for garnish)

Description

A bold and comforting vegan red lentil curry simmered with coconut milk and aromatic spices. Perfect for a quick, hearty, and healthy weeknight meal ready in under 30 minutes.

Ingredients

1 cup red lentils, rinsed

1 tablespoon coconut oil

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece fresh ginger, grated

1 green chili, finely chopped (adjust to taste)

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/2 teaspoon red chili powder (optional)

1/2 teaspoon garam masala

Salt to taste

1 medium tomato, chopped

1 can (14 oz) full-fat coconut milk

1 1/2 cups water

Juice of half a lemon

Fresh cilantro, chopped (for garnish)

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Instructions

Heat coconut oil in a medium pot over medium heat.
Add cumin seeds and let them sizzle for 30 seconds until fragrant.
Add chopped onion and sauté for 4-5 minutes until soft and translucent.
Stir in garlic, ginger, and green chili. Cook for 1-2 minutes until aromatic.
Mix in turmeric, coriander, paprika, red chili powder (if using), and salt.
Add chopped tomato and cook for about 3 minutes until softened.
Add rinsed red lentils, coconut milk, and water. Stir well to combine.
Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally, until lentils are soft and curry has thickened.
Stir in garam masala and lemon juice. Adjust seasoning to taste.
Serve hot, garnished with chopped fresh cilantro, with naan or basmati rice.

Notes

Adjust chili level to suit your spice preference.

Add chopped spinach or kale near the end for extra greens.

Use light coconut milk for a lighter version, though full-fat gives a creamier texture.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Reheat with a splash of water or coconut milk if curry thickens.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 4g
Sodium: 280mg
Fat: 16g
Saturated Fat: 13g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 9g
Protein: 12g
Cholesterol: 0mg