Irresistible Red Lentil Curry
Irresistible Red Lentil Curry Recipe โ Creamy Red Curry is a light yet hearty combination of Asian-inspired curries thatโs easy to make with red lentils and simple plant-based ingredients. This one-pot dish is gluten-free, vegan, and delicious!
Why We Love This Red Lentil Curry Recipe
My family is crazy over curries. Indian curries, Southeast Asian curries, Jamaican curries, Ethiopian curriesโฆ We love them all! Yet it is just as satisfying to mix things up, and make mashup curry creations! Todayโs Irresistible Red Lentil Curry Recipe is just such a fusion of Indian and Thai ingredients.
Youโve got the red lentils and tomatoes used in Indian (or Middle Eastern) curries, along with Thai red curry paste and coconut milk associated with Thai (or Southeast Asian) curry dishes. The collision of these two styles of curry with a soft, thick โrefried beanโ texture makes this dish an utterly irresistible blend of flavors.
Itโs a real a stick-to-your-bones kind of meal, even though itโs gluten-free, vegan, and packed with fiber and nutrients!
Ingredients You Need
- Coconut oil โ use olive oil or avocado oil if you prefer
- Onions and garlic โ peeled and diced/minced
- Carrots โ chopped
- Ginger โ fresh grated is best
- Thai red curry paste โ your preferred brand and level of spice *see Tips below
- Ground cumin โ for an underlying smoking essence
- Dried red lentils โ these hulled lentil cook more soft than other lentils, like brown or yellow
- Vegetable broth โ or chicken broth, if you arenโt concerned about the curry being vegan
- Crushed tomatoes โ regular or low sodium
- Unsweetened coconut milk โ full fat, shaken well to combine the liquid and cream
- Optional garnishes โ pickled red onions, raw cashews, and chopped fresh cilantro
How to Cook Red Lentil Curry
Prep the onions, carrots, garlic and grate the ginger. Set a large cooking pot over medium heat and add the oil.
Once the oil is hot add the onions, carrots, garlic, ginger, 2-5 tablespoons curry paste*, and spices. Saute until the onions are soft and tender.
*If your curry paste tastes/smells very spicy, add only 2 tablespoons. You can always add more later.
Next, pour in the red lentils, broth, crushed tomatoes, and coconut milk. Stir well, simmer, and stir every few minutes so the lentils donโt stick to the bottom of the pot.
Pro Tip: If the liquid seems to absorb before the lentils are fully cooked, add some water to loosen up the mixture.
After simmering for about 20 minutes the lentil curry should be soft and thick.
Get the Complete (Printable!) Red Lentil Curry Recipe Below. Enjoy!
Serving Suggestions
Enjoy bowls of warm curry topped with pickled red onions, raw cashews, and fresh chopped cilantro.
But donโt stop there! For an even heartier meal you can pair any of these tasty items either snuggled right in the bowl with the curry, or serve on the side:
- Rice or low carb cauliflower rice
- Quinoa
- Fresh baby spinach
- Chopped fresh kale
- Spice-rubbed grilled chicken for a non-vegan meal
Recipe Variations and Make Ahead Tips
- All brands of red curry paste are different. Some are much saltier and spicier than others. Taste your red curry paste so you know what youโre dealing with before adding it to the curry recipe. If you are concerned about overpowering spicy-heat, you can add a small amount of curry paste at first, then add more later.
- Red lentils are hulled so they do not retain their shape quite like brown lentils. This is what creates the soft velvety texture in the curry. If you cannot find red lentils, buy yellow lentils instead.
- Two of the things I love most about it, other than the deep tantalizing spicy flavor, is that it makes a large batch of 8+ hearty servings, and it tastes fabulous days later. Soโฆ.
- That makes our Irresistible Red Lentil Curry a perfect meal prep recipe! You can cook it on Sunday and box it up for the whole week, with cashews, pickled onions, and rice (or with greens if you are cutting out grains.) It tastes just as lovely on day 4, 5, and 6 as it did on the first day. Some might even argue it tastes better as the spices have had a longer time to mix and mingle.
- If you donโt want such a large batch, you can easily half this recipe using our serving slider in the recipe form below. (Iโd personally rather have yummy leftovers than half-used cans of tomato and coconut milk in my fridge.)
Frequently Asked Questions
Yes, as long as the red curry paste you buy is gluten free, the entire recipe is as well.
Nope! If you are not vegan, feel free to use chicken broth, or top it with meat before serving.
You can stir in additional water to loosen it up, if it needs more cooking time. This will not affect the overall flavor.
You can swap the oil for any kind of oil you prefer. You can also substitute the coconut milk for half & half, although I would add it at the end, instead of the beginning. Please note, this will change the flavor of the dish.
Transfer the curry to an airtight container and keep in the fridge for up to a week.
Yes, curries will freeze well for up 2 months. Thaw it in the fridge overnight before rewarming.
Looking for More Tantalizing Curry Dishes? Be Sure to Also Try:
- Best Panang Chicken Curry
- Instant Pot Butter Chicken Curry
- One-Pot Thai Curry Shrimp Pasta
- Slow Cooker Chickpea Curry
- Quick Shrimp Rogan Josht
- Malabar Chicken Curry
Get the Complete (Printable!) Red Lentil Curry Recipe Below. Enjoy!
Irresistible Red Lentil Curry Recipe
Ingredients
For the Red Lentil Curry:
- 2 tablespoons coconut oil (or olive oil)
- 1 large onion, peeled and chopped
- 2 cups diced carrots
- 3-4 cloves garlic, minced
- 2 tablespoons fresh grated ginger
- 2+ tablespoons thai red curry paste
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 16 ounce dried red lentils
- 6 cups vegetable broth
- 15 ounce can crushed tomatoes
- 14 ounce can unsweetened coconut milk
For the Pickled Onions:
- 1/2 red onion, sliced
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 tablespoon palm sugar (or your preferred sweetener)
- 1/2 teaspoon salt
Instructions
- For the Pickled Onions: In a small microwave-safe bowl mix the water, vinegar, sugar, and salt. Microwave for 60-90 seconds to dissolve the sugar. Slice the onions thin. Then mix them into the pickling water. Allow them to soak as you make the lentil curry.
- For the Red Lentil Curry: Chop the onions, carrots, garlic and grate the ginger. Set a large 6-8 quart pot over medium heat. Add the oil.
- Once hot, add the onions, carrots, garlic, ginger, 2-5 tablespoons curry paste, cumin, and salt. Saute until the onions are soft and tender. *If your curry paste tastes/smells very spicy, add only 2 tablespoons. You can always add more later.
- Pour in the dried red lentils, chicken broth, crushed tomatoes, and coconut milk. Stir well. Simmer for 20 minutes, stirring every 3-5 minutes, so the lentils donโt stick to the bottom of the pot.
- If the liquid seems to absorb before the lentils are fully cooked, add some water to loosen up the mixture. After 20 minutes, the lentil curry should be soft and thick.
- Drain the pickled onions. Serve the lentil curry warm, on its own, with rice, or with baby spinach. Top with pickled onions, cashews, and cilantro leaves.
Super Great best ever curry
This was my first time making a curry and cooking with many of the ingredients (including lentils), and it was easier than I thought. The flavor is AMAZING, itโs so filling, and is perfect for the cool fall weather in Minnesota. Thank you for such a simple and flavorful recipe! I feel so confident in knowing that I can make a delicious curry at home.
Super flavorful! Easy to follow instructions, great recipe!
I made this last night absolutely delicious. Thank you, please keep your healthy recipies coming.
Could this be done in a slow cooker instead ?
Hi Georgia,
Iโm sure you can, but since I havenโt tested it, I cannot give you the exact cook time. If you try it, please report back. :)