Easy Red Lentil Curry – Vegan, Flavourful & Healthy
Bring warmth and bold flavors to your table with this easy and comforting Red Lentil Curry. Packed with nutrient-rich ingredients and aromatic spices like turmeric, cumin, and ginger, this curry is not only bursting with flavor but also offers incredible health benefits. Turmeric, known for its anti-inflammatory properties, makes this dish as good for your body as it is for your taste buds.
One of the best things about this recipe is its simplicity—perfect for busy weeknights or cozy weekends. Whether you're introducing your family to Indian cuisine or simply craving something hearty, this vegan-friendly curry (swap the cream for coconut milk!) is a crowd-pleaser. Plus, it gets even better the next day, making it ideal for leftovers.
Serve it over basmati rice, alongside naan, or enjoy it on its own. It’s a meal that satisfies babies, picky eaters, and the biggest skeptics—everyone will be asking for seconds!
Why You’ll Love This Recipe:
Easy and One-Pot – Simple steps and minimal cleanup.
Wholesome & Nutritious – Packed with protein and fiber from red lentils.
Vegan-Friendly – Swap the cream for coconut milk for a fully plant-based option.
Perfect for Meal Prep – Tastes even better the next day!
Kid-Approved – Mild yet flavorful, great for all ages.
Easy Red Lentil Curry – Vegan, Flavourful & Healthy
3 c. lentils, rinsed and picked over
1 large onion, diced
2 tbsp. butter
2 tbsp. olive oil
2 tbsp. red curry paste
2 tbsp. green curry paste
1 tbsp. garam masala
2 tsp. curry powder
1 tsp. turmeric
2 tsp. sugar
4 small cloves minced garlic
1 tbsp. minced ginger
2 pinches cayenne pepper
4 c. tomato puree
2 tbsp. tomato paste
1 can or cup? coconut milk or cream
Cilantro for garnishing
Rice for serving or naan
Instructions:
Prepare the Lentils:
Rinse the lentils under cold water until the water runs clear.
Transfer the lentils to a medium-sized pot and cover with cold water.
Bring to a simmer over medium heat and cook for 10 minutes.
Remove from heat, drain, and set aside.
Sauté the Aromatics and Spices:
In a large saucepan or Dutch oven, melt the butter and olive oil over medium-high heat.
Add the sliced onion and sauté for 3-5 minutes until fragrant and golden.
Stir in all the spices: curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, and ginger.
Cook for an additional 5 minutes, stirring frequently to ensure the spices do not burn.
Incorporate Tomatoes and Simmer:
Add the tomato puree and tomato paste to the saucepan, stirring well to combine.
Simmer over medium heat until the sauce thickens and becomes smooth (about 5-7 minutes).
Cook the Curry:
Stir the drained lentils into the sauce, ensuring they are fully coated.
Transfer the pot to a preheated 350°F (175°C) oven.
Cook uncovered for 1 hour.
Finish with Cream or Coconut Milk:
After 1 hour, remove the pot from the oven and stir in the cream or coconut milk.
Return to the oven and cook for an additional 30 minutes to allow the flavors to meld and the curry to thicken.
Serve and Enjoy:
Serve hot over jasmine rice or with naan bread.
For an added flavor boost, zest a lime into the rice and add a squeeze of lime juice before serving.
Notes:
For a richer curry, use full-fat coconut milk or heavy cream.
Want it spicier? Increase the cayenne or add fresh chili to the sautéed onions.
This dish keeps well and flavors deepen overnight – perfect for leftovers!
Easy Red Lentil Curry – Vegan, Flavourful & Healthy
Ingredients
- 3 c. lentils, rinsed and picked over
- 1 large onion, diced
- 2 tbsp. butter
- 2 tbsp. olive oil
- 2 tbsp. red curry paste
- 2 tbsp. green curry paste
- 1 tbsp. garam masala
- 2 tsp. curry powder
- 1 tsp. turmeric
- 2 tsp. sugar
- 4 small cloves minced garlic
- 1 tbsp. minced ginger
- 2 pinches cayenne pepper
- 4 c. tomato puree
- 2 tbsp. tomato paste
- 1 can or cup? coconut milk or cream
- Cilantro for garnishing
- Rice for serving or naan
Instructions
- Prepare the Lentils:
- Rinse the lentils under cold water until the water runs clear.
- Transfer the lentils to a medium-sized pot and cover with cold water.
- Bring to a simmer over medium heat and cook for 10 minutes.
- Remove from heat, drain, and set aside.
- Sauté the Aromatics and Spices:
- In a large saucepan or Dutch oven, melt the butter and olive oil over medium-high heat.
- Add the sliced onion and sauté for 3-5 minutes until fragrant and golden.
- Stir in all the spices: curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, and ginger.
- Cook for an additional 5 minutes, stirring frequently to ensure the spices do not burn.
- Incorporate Tomatoes and Simmer:
- Add the tomato puree and tomato paste to the saucepan, stirring well to combine.
- Simmer over medium heat until the sauce thickens and becomes smooth (about 5-7 minutes).
- Cook the Curry:
- Stir the drained lentils into the sauce, ensuring they are fully coated.
- Transfer the pot to a preheated 350°F (175°C) oven.
- Cook uncovered for 1 hour.
- Finish with Cream or Coconut Milk:
- After 1 hour, remove the pot from the oven and stir in the cream or coconut milk.
- Return to the oven and cook for an additional 30 minutes to allow the flavors to meld and the curry to thicken.
- Serve and Enjoy:
- Serve hot over jasmine rice or with naan bread.
- For an added flavor boost, zest a lime into the rice and add a squeeze of lime juice before serving.
Notes
Notes:
- For a richer curry, use full-fat coconut milk or heavy cream.
- Want it spicier? Increase the cayenne or add fresh chili to the sautéed onions.
- This dish keeps well and flavors deepen overnight – perfect for leftovers!
