Spicy Red Lentil Curry – Easy Flavorful Dish
Craving a dish that warms you from the inside out with a burst of flavor, but without spending hours in the kitchen? This Spicy Red Lentil Curry is your answer! Packed with aromatic spices and creamy coconut milk, it’s an incredibly easy and satisfying meal perfect for any night of the week.
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated or minced
- 1-2 fresh green chilies (like serrano or jalapeño), deseeded and minced (optional, adjust to spice preference)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp red chili powder (or cayenne pepper, adjust to heat preference)
- 1 cup red lentils, rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 3 cups vegetable broth or water
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 tsp garam masala
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic, grated ginger, and optional minced green chilies. Sauté for another 1-2 minutes until fragrant.
- Stir in ground cumin, coriander, turmeric, and red chili powder. Cook for 30 seconds, stirring constantly, until aromatic.
- Add the rinsed red lentils, canned diced tomatoes (with their juice), and vegetable broth or water to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Stir in the full-fat coconut milk and garam masala. Continue to simmer gently for another 5 minutes, allowing the flavors to meld and the curry to thicken slightly.
- Taste and season with salt as needed.
- Ladle the spicy red lentil curry into bowls. Garnish generously with fresh chopped cilantro and serve with lime wedges. Enjoy with rice, naan bread, or quinoa.
