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Red Lentil Curry

This red lentil curry features tender, creamy lentils simmered with fragrant spices like cumin, coriander, and turmeric, enriched with coconut milk for a velvety texture. The dish is cooked on the stovetop until thickened and aromatic, resulting in a comforting, hearty stew with a rich, golden hue and a smooth, velvety appearance.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger minced
  • 1 teaspoon cumin seeds toasting releases aroma
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 cup red lentils rinsed
  • 3 cups water or broth
  • 1 can coconut milk full-fat preferred
  • to taste salt
  • 1 lemon lemon for juice
  • fresh cilantro cilantro for garnish

Equipment

  • Large pan with lid
  • Measuring spoons and cups
  • Stirring spoon
  • Knife and cutting board

Method
 

  1. Heat a tablespoon of oil in a large pan over medium heat until shimmering and fragrant.
  2. Add the finely chopped onion and cook, stirring occasionally, until translucent and slightly golden, about 5 minutes. The onion should smell sweet and look glossy.
  3. Stir in the minced garlic, minced ginger, and cumin seeds; cook for 1-2 minutes until aromatic and the spices shimmer, releasing their fragrance.
  4. Add the curry powder and turmeric, stirring to coat the onions evenly, and cook for another minute until the spices are fragrant and slightly toasted.
  5. Pour in the rinsed red lentils and stir well, coating them with the spice mixture.
  6. Add three cups of water or broth, bring the mixture to a boil, then reduce the heat to low and cover the pan.
  7. Let the lentils simmer gently uncovered for about 20 minutes, stirring occasionally, until they are tender and have broken down into a creamy sauce. The mixture should look thick and inviting.
  8. Stir in the coconut milk and cook for an additional 5 minutes, allowing the flavors to meld and the curry to warm through.
  9. Adjust the seasoning with salt to taste, then squeeze in fresh lemon juice to brighten the dish.
  10. Remove from heat and let the curry rest for a few minutes to allow the flavors to deepen.
  11. Serve the warm, creamy curry over cooked rice or with warm bread, garnished with chopped cilantro for freshness.

Notes

For extra flavor, toast the cumin seeds before adding the onions. Feel free to add vegetables like spinach or carrots during simmering for added texture and nutrients.