Description
Flavorful, hearty, and easy vegan Spicy Red Lentil Curry with aromatic spices, vegetables, and creamy coconut milk. Perfect for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional, for extra spice)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon garam masala
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (13.5 ounce) can coconut milk
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan bread, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add minced garlic and grated ginger; cook for another minute, stirring constantly, until fragrant. Add chopped red bell pepper and jalapeño (if using); cook for about 3-5 minutes, until the bell pepper is slightly softened.
- Add ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), and garam masala to the pot. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
- Pour in the can of diced tomatoes (undrained) and stir to combine. Add the rinsed red lentils and vegetable broth to the pot. Stir well. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have broken down slightly. Stir occasionally to prevent sticking.
- After 20-25 minutes, check the lentils for tenderness. They should be soft and easily mashed with a spoon. If they are still firm, continue to simmer for a few more minutes, adding more vegetable broth if needed to prevent the curry from becoming too dry.
- Stir in the coconut milk and lemon juice. Season with salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally, to allow the flavors to meld together.
- Remove the curry from the heat and let it sit for a few minutes. Garnish with fresh cilantro, chopped. Serve hot over cooked rice or with naan bread.
Notes
- Spice Level: Adjust jalapeño and cayenne pepper to your preference.
- Vegetables: Add other vegetables like spinach, kale, carrots, or potatoes.
- Protein: Add cooked chicken, tofu, or chickpeas during the last 10 minutes.
- Coconut Milk: Use full-fat or light coconut milk.
- Lemon Juice: Lime juice can be substituted.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Vegan: This recipe is naturally vegan and gluten-free.
- Make it ahead: Make this curry ahead of time and store it in the refrigerator for up to 2 days.
- Serving Suggestions: Serve with a dollop of plain yogurt or a sprinkle of chopped nuts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes