Description
A comforting and earthy red lentil curry that is simple to make and packed with flavor.
Ingredients
Scale
- 1 tablespoon vegetable or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 pinch chili powder (optional)
- 1 liter vegetable broth or water
- 1 cup red lentils, rinsed
- 1 can (13 oz) full-fat coconut milk
- to taste salt (adjust as needed)
- optional for garnish: fresh cilantro, chopped
Instructions
- Heat the oil in a large pot over medium heat until shimmering and fragrant.
- Add the chopped onion and cook, stirring often, until translucent and soft—about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the ground cumin, coriander, turmeric, and chili powder. Toast the spices for 30 seconds until aromatic.
- Pour in the vegetable broth and bring the mixture to a gentle boil, stirring to combine.
- Add the rinsed red lentils to the boiling broth. Stir once, then reduce the heat to a simmer.
- Let the lentils cook gently for about 20 minutes, stirring occasionally.
- Check the lentils—they should be tender and falling apart slightly.
- Stir in the coconut milk and season with salt to taste. Allow the curry to simmer for another 5 minutes.
- Turn off the heat and let the curry rest for a few minutes.
- Serve hot over cooked rice or with warm bread, garnished with chopped cilantro if desired.
Notes
- This curry tastes even better the next day, as the flavors meld together.
- Feel free to add more spices or vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg