There is nothing quite like a cozy and spicy red lentil curry. It’s made with wholesome ingredients, but is also creamy and full of flavorful Indian spices. It’s not just for winter–it’s perfect for any day. One-pot, just a little effort, and full of plant-based goodness. It makes the most perfect leftovers!
At my college dining hall last year, there was a red lentil soup that I was obsessed with. When I say obsessed, I mean I ate it for 2-3 meals in a row every time it was brought out. It reminded me of my mom’s dal, and most college dining halls don’t bring you dal everyday. But every Monday, mine did, which was a big deal because every now and then, I’d miss my mom’s food a whole lot. I didn’t eat red lentils often before that, but now red lentils hold a special place in my heart because of the comfort they brought to my life for the mere six months I was away from home. Haha.
I call this dish a curry rather than a dal because it’s a bit more indulgent than I would imagine red lentil dal to be. Red lentils naturally turn a bit creamy when cooked, but when you add some coconut milk on top of that…ooh mami. We’re talking about squealing in excitement because it’s just so creamy and so delicious!
Why you’ll love this spicy red lentil curry
It’s quick! The ingredient prep AND cooking should be done in about 45 minutes. And 25 of those minutes just include letting the curry simmer, so you can go off and do something else.
Can be paired with anything. Might I suggest cooking some naan in this time? I think yes. Or take the lazy route and just toast sourdough like I did here–that works. It tastes wonderful with brown or white rice too!
Good for you. I just love how lentils taste and how they make me feel! I added some spinach to the mix and you can use any green.
Flavor town. I used all my favorite spices and you sure can taste them. In fact, you taste them more and more the longer your curry sits. So the next day, your curry will certainly be better. If you decide to make the curry one day and eat it for the first time the next, that’s a genius move.
The Rundown
1. Rinse red lentils just to clean them. The best part about red lentils compared to beans is that you don’t have to soak them overnight! Of course, soaking helps with digestion and reduces cooking time, so it wouldn’t hurt to soak them for 4 hours or more. But for this recipe, not soaking the red lentils worked perfectly fine and the cooking time is still on the low side, so it’s your call!
2. A combination of vegan butter and avocado oil. I wanted to mimic the ghee that is usually the base of a really creamy dal, so I used a little butter and avocado oil. You can also do just oil or just butter if that is easier for you.
3. Cook the onion, ginger, garlic, and green chiles.
4. Add the ground spices, which include turmeric, cumin, coriander, curry powder, garam masala, red chili powder, and black pepper. While whole spices might be more flavorful, ground spices are more convenient and they still pack the flavor in! Add a splash of water to make sure the spices don’t stick to the bottom of your pan.
5. Add chopped tomatoes. They will soften and integrate well with the curry, so the curry will still be creamy! Simmer everything with water and lentils for about 20 minutes before stirring in the coconut milk.
Remember, this will be best the next day! Letting it sit will give it time to thicken and further enhance the flavors.
Spicy Red Lentil Curry
Ingredients
- 1 cup dry red lentils
- 1 tbsp vegan butter + 1 tbsp avocado oil sub 2 tbsp of either or any neutral oil
- ½ red onion, chopped
- 4 garlic cloves, minced
- 2 inches (or 2 tbsp) of ginger, minced or grated
- 2 green chiles, chopped
- 1 tsp turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1.5 cups chopped tomatoes (about 3 medium tomatoes)
- 2.5 cups water
- 1 14 oz. can of coconut milk
- black pepper to taste
- salt to taste
- 2 handfuls of spinach optional
- lemon juice to taste
- cilantro for serving
- coconut yogurt for serving
Instructions
- Rinse the red lentils with cold water until the water runs clear.
- Heat a large saucepan over medium heat and add vegan butter and avocado oil. Add onion, garlic, ginger, and green chilis. Cook, stirring frequently for 4-5 minutes.
- Add all the ground spices: turmeric, cumin, coriander, curry powder, garam masala, red and chili powder. Add a splash of water to prevent them from sticking to the pan. Cook for 1-2 minutes, until fragrant, stirring frequently.
- Add 1.5 cups chopped tomatoes (3 small to medium tomatoes) and cook for about 5 minutes, until the tomato juices have mostly evaporated.
- Add water and lentils. Increase heat to medium-high until it starts to bubble. Reduce heat to low, cover, and simmer for about 20 minutes. If lentils are not done in 20 minutes, add another 1/2 cup water and cook for about 5 more minutes.
- Add coconut milk, salt, and pepper. Cook on medium heat uncovered for another 5 minutes or until you’re at desired texture.
- Remove the pan from heat and add spinach, if using. Squeeze lemon juice to taste and garnish with cilantro.
If you enjoy this spicy red lentil curry, you might also like…
Coconut Butternut Squash Red Lentil Curry
