Description
This Spicy Red Lentil Curry is a flavorful and comforting dish that is easy to make. Packed with aromatic spices and creamy coconut milk, it’s perfect served over rice or with some warm flatbread.
Ingredients
Units
Scale
For the Curry:
- 1 cup (~190g) red lentils
- 4 tbsp avocado oil or olive oil
- 4 cloves garlic, finely minced
- 2 inch piece of fresh ginger, finely minced
- 2 serrano peppers, finely minced*
- 1 tsp ground cumin
- 1 tsp cayenne pepper**
- 1/2 tsp ground coriander
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp kosher salt, use more as needed
- 1 tsp freshly cracked black pepper
- 1 (13.5-ounce/400 ml) can full-fat coconut milk
- 1 (14-ounce/400g) can crushed tomatoes
- 1 tbsp lemon juice
- 1/2 cup fresh cilantro, roughly chopped
Instructions
- Rinse the lentils: In cold water until the water runs clear. Then soak overnight or at least for 6 hours.
- Sauté aromatics: Heat oil in a skillet, add garlic, ginger, and serrano pepper, cook for 3 minutes.
- Add spices: Add cumin, cayenne pepper, coriander, curry powder, garam masala, turmeric, salt, and black pepper. Cook for 30-60 seconds.
- Cook the curry: Add lentils, crushed tomatoes, and coconut milk. Simmer for 20-25 minutes until lentils are cooked through and the curry thickens.
- Finish and serve: Stir in lemon juice and cilantro. Adjust seasoning as needed. Serve with rice and garnish with cilantro.
Notes
- Use 1 serrano pepper if you can’t handle too much spice.
- You can decrease the cayenne pepper to 1/2 tsp if you don’t want this curry too hot.
- If you don’t soak the lentils overnight, add 1 cup of water (plus more as needed) to the curry.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
