Easy Red Lentil Curry with Coconut Milk Recipe
This easy and flavorful Red Lentil Curry with Coconut Milk is a comforting, nutritious dish perfect for a quick weeknight meal. Combining tender red lentils with aromatic spices, fresh garlic, ginger, and creamy coconut milk, this curry delivers rich taste in just 30 minutes. Serve with basmati or jasmine rice, naan, or roti for a complete, wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Main Ingredients
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely minced
- 1/2 bunch cilantro, chopped (stems and leaves divided)
- 1 tablespoon salt-free curry powder
- 1/4 – 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 cups dry red lentils, rinsed
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 cups water
Serving Suggestions
- Cooked basmati or jasmine rice
- Naan or roti
Instructions
- Cook the Onion: Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the diced onion to the pan and sauté until translucent, about 3 to 5 minutes.
- Add Aromatics: Add the minced garlic, finely minced ginger, and chopped cilantro stems to the pan. Sauté for an additional 1 to 2 minutes, then stir in the curry powder and cook for another minute to release the flavors.
- Simmer the Curry: Add the rinsed red lentils along with the full-fat coconut milk, low-sodium vegetable broth, and water to the pan. Stir everything to combine. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 18 to 20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking and ensure even cooking.
- Serve & Store: Serve the curry warm over cooked basmati or jasmine rice, garnished with the reserved cilantro leaves. This dish pairs well with naan or roti. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to two months.
Notes
- Adjust the cayenne pepper to your preferred spice level or omit it for a milder curry.
- Rinsing lentils is important to remove any surface starch and debris.
- You can substitute water with additional vegetable broth for a richer flavor.
- For a thicker curry, cook uncovered; for a thinner consistency, add more water or broth.
- This recipe is naturally vegan and gluten-free.
