Description
This Red Lentil Curry is a creamy, flavorful, and comforting Indian-inspired dish made with red lentils simmered in a fragrant blend of spices, coconut milk, and almond butter. Perfect for a nutritious weeknight meal, it pairs beautifully with basmati rice or Indian flatbreads like roti, naan, or paratha. The recipe is quick and easy to prepare, delivering a rich, aromatic curry with a mildly spicy kick and fresh citrus brightness from lemon juice and cilantro.
Ingredients
Scale
Base Ingredients
- 1 tablespoon refined or virgin coconut oil (or a neutral-flavored oil)
- 4 cloves garlic, minced
- 2 inch piece of fresh ginger, peeled and minced or grated
- 1 tablespoon minced fresh turmeric (or 1 teaspoon ground turmeric)
- 1-2 serrano peppers, diced
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Indian red chili powder (or 1 teaspoon regular chili powder)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- Kosher salt or sea salt to taste (about 1 teaspoon used, plus more to adjust)
- Freshly cracked black pepper to taste
Main Ingredients
- 1 cup (180-190g) red lentils (or split red lentils)
- 2 cups (480 mL) low-sodium vegetable broth
- 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
- 1 (13.5-ounce / 400 mL) can full-fat coconut milk
- 3 tablespoons unsweetened creamy almond butter
- 1/2 a small lemon, juiced
- 1/2 cup (~8g) fresh cilantro, roughly chopped
For Serving
- Basmati or Jasmine rice
- Indian flatbread such as roti, paratha, or naan
Instructions
- Rinse Lentils: Rinse the red lentils in cold water thoroughly until the water runs clear to remove any impurities and excess starch.
- Sauté Aromatics: Heat a large deep skillet or saucepan over medium-high heat and add the coconut oil. When the oil shimmers, add minced garlic, ginger, fresh turmeric (if using), and diced serrano peppers. Cook for 2 minutes while stirring frequently to avoid burning the garlic.
- Add Spices: Add ground cumin, coriander, Indian red chili powder, curry powder, garam masala, salt, and freshly cracked black pepper. Cook for 30 to 60 seconds, stirring constantly to release the spices’ aroma without burning. If using ground turmeric, add it together with these spices now instead of fresh turmeric.
- Add Liquids and Lentils: Pour in the vegetable broth and scrape the bottom of the pan with a wooden spoon to lift any browned bits. Stir in the rinsed lentils and crushed tomatoes thoroughly.
- Simmer: Reduce heat to low, cover the pan with a lid, and let the lentils simmer for 20 to 25 minutes until mostly softened. If lentils aren’t soft enough, add a little additional broth or water and cook for 5 more minutes.
- Add Creamy Ingredients: Remove the lid and stir in coconut milk and almond butter. Season with additional salt and pepper as needed. Continue cooking uncovered over low heat for 5 to 8 minutes until the curry thickens and becomes creamy.
- Finish with Citrus and Herbs: Stir in fresh lemon juice and chopped cilantro, then turn off the heat. For a smoother, creamier texture, optionally use an immersion blender to lightly purée part or all of the curry.
- Serve: Serve the red lentil curry hot with basmati or jasmine rice and Indian flatbreads. Garnish with extra cilantro if desired. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- This luxurious, fan-favorite lentil curry is ultra-creamy and made in one pot using pantry staples, making it perfect for a quick weeknight dinner.
- Adjust the serrano peppers to your desired spice level; removing seeds will reduce heat.
- Using fresh turmeric gives a vibrant color and flavor, but ground turmeric is an excellent substitute.
- The almond butter adds richness and creaminess without dairy, making the dish vegan.
- Optional immersion blending creates a more velvety texture but is not required.
- Pairs beautifully with basmati or jasmine rice and Indian flatbreads such as naan, roti, or paratha.
Nutrition
- Serving Size: 1 serving
- Calories: 517 kcal
- Sugar: 7 g
- Sodium: 164 mg
- Fat: 32 g
- Saturated Fat: 22 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 19 g
- Protein: 19 g
- Cholesterol: 0 mg
