Spicy Red Lentil Curry Recipe
This Spicy Red Lentil Curry is a vibrant and flavorful dish that combines the earthiness of red lentils with a rich blend of spices, garlic, ginger, and serrano peppers. Cooked in creamy coconut milk and enriched with fresh tomatoes and cilantro, it offers a comforting yet fiery meal perfect for any day. The recipe balances heat and aroma, delivering a hearty, protein-packed vegetarian curry that’s easy to prepare and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Lentils and Base
- 1 cup (~190g) red lentils
- 4 tbsp avocado oil or olive oil
- 1 (13.5-ounce/400 ml) can full-fat coconut milk
- 1 (14-ounce/400g) can crushed tomatoes
- 1 tbsp lemon juice
- ½ cup fresh cilantro, roughly chopped
Spices and Aromatics
- 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
- ½ 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
Instructions
- Prepare the Aromatics: Finely mince the garlic, fresh ginger, and serrano peppers. This combination will provide a spicy and pungent flavor base for the curry.
- Sauté the Aromatics and Spices: Heat the avocado or olive oil in a large skillet or saucepan over medium heat. Add the minced garlic, ginger, and serrano peppers and sauté until fragrant, about 2-3 minutes. Stir in the ground cumin, cayenne pepper, coriander, curry powder, garam masala, and turmeric, cooking the spices for about 1-2 minutes until they release their aroma.
- Add Lentils and Liquids: Rinse the red lentils thoroughly under cold water, then add them to the skillet with the spices. Pour in the can of crushed tomatoes and the full-fat coconut milk, stirring to combine everything evenly.
- Simmer the Curry: Bring the mixture to a gentle boil, then reduce heat to low and cover. Let it simmer for 20-25 minutes or until the lentils are soft and the curry has thickened. Stir occasionally to prevent sticking and ensure even cooking.
- Season and Finish: Stir in the lemon juice, kosher salt, and freshly cracked black pepper to taste. Adjust seasoning as desired. Remove from heat and fold in the chopped fresh cilantro for a burst of fresh flavor.
- Serve: Serve the spicy red lentil curry hot, paired with steamed rice, naan bread, or your favorite side for a hearty and satisfying meal.
Notes
- Serrano peppers add significant heat; reduce or omit for a milder curry.
- Use full-fat coconut milk for creaminess and richer flavor.
- Red lentils cook quickly and break down to create a creamy texture; avoid overcooking to prevent mushiness.
- Adjust cayenne pepper to control the spice level to your preference.
- Garam masala can be added towards the end of cooking for a more pronounced aroma if desired.
- This curry improves in flavor when allowed to sit for a few hours or overnight.
Keywords: red lentil curry, spicy lentil stew, Indian vegetarian curry, coconut milk curry, healthy lentil recipe
Find it online: https://mjrecipe.com/spicy-red-lentil-curry-recipe/