Creamy Red Lentil Curry
This red lentil curry is the kind of meal that makes your whole kitchen smell incredible - creamy, spiced, and ready in just 40 minutes. Made with pantry staples like red lentils, coconut milk, garlic, and warming spices, this one-pot Indian-flavored curry is perfect for busy weeknights and meal prep alike.
The story behind this red lentil curry...
I came up with this recipe after getting my wisdom teeth removed. I was craving a soft, creamy Indian dal but didn't want to go through all the extra steps. The result is a modern twist on a traditional masoor dal with a rich, Thai-inspired coconut milk base. And honestly, I've been making it on repeat ever since, wisdom teeth removal or not!
What Is Red Lentil Curry?
Red lentils, also known as masoor dal, are commonly used in a traditional Indian dish made from split red lentils simmered and tempered with spices. Red lentils cook quickly, break down into a naturally creamy texture, and absorb spices. This version is inspired by masoor dal but adds coconut milk for extra richness, making it a comforting meal you can make at home.
Why You'll Love This Red Lentil Curry
- Naturally vegan and gluten-free.
- Ready in under 40 minutes.
- Rich in plant-based protein and fiber.
- Freezer-friendly and perfect for meal prep.
- Family-friendly with adjustable spice levels.
- It is a modern take on a simple masoor dal recipe.
Are Red Lentils Healthy?
Yes! Red lentils are one of the most nutrient-dense legumes you can cook with. Masoor dal has been a staple in Ayurvedic cooking for centuries. Here's why they're worth adding to your weekly rotation:
- Protein: One cup of cooked red lentils contains around 18 grams of plant-based protein, making them a great meat alternative.
- Fiber: With about 15 grams of fiber per cup, red lentils support healthy digestion and help keep you full longer.
- Iron: Red lentils are a great plant-based source of iron, which supports energy levels and oxygen circulation in the body.
- Folate, potassium & magnesium: These nutrients can support heart health, hormonal balance, and blood sugar regulation.
- Easy to digest: Unlike some legumes, red lentils don't require soaking and are naturally gentle on digestion.
Ingredients For Red Lentil Curry
- Red lentils (masoor dal): Quick-cooking and creamy when simmered. Don't need to soak these!
- Coconut milk: Adds creaminess without dairy.
- Vegetable broth. You can also use water in place of this.
- Garlic & ginger: Fresh is best for this recipe as it makes the flavor base.
- Onion: Yellow or red both work well.
- Tomato paste: Adds a subtle sweetness and umami.
- Classic Indian spices: I used turmeric, cumin, garam masala, amchur, coriander, and Kashmiri chili powder.
- Fresh lemon juice: The acid brings the flavors together.
- Cilantro: For garnishing. Don't skip the garnishing!
How to Make Vegan Lentil Curry
- Prep the lentils. Rinse the red lentils in cold water and drain well.
- Sauté the aromatics. In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger and cook for another 1-2 minutes.
- Add the spices. Add turmeric, cumin, coriander, and garam masala. Toast for 30 seconds until fragrant, then stir in tomato paste.
- Simmer. Add rinsed red lentils and broth or water. Bring to a boil, then lower the heat and simmer covered for 20-25 minutes, periodically checking for any additional water needed. Cook until the lentils are soft and creamy. Remove the lid and add the coconut milk. Simmer on low heat for an additional 5 minutes while stirring periodically. The curry should be creamy, and the lentils should be mashable. If you want a smoother curry, you can use an immersion blender and blend 4-5 times or until you get the consistency you want.
- Finish and serve. Add additional broth or water to reach your desired consistency. The curry should be thick and creamy. Stir in lemon juice, season with salt, and turn off the heat. Garnish with fresh cilantro. Serve hot with rice, naan, raita (with dairy-free yogurt to keep it vegan), or roasted veggies.
Tips and Variations
- Make it spicier: Add chopped serrano peppers with the spices, or top with a dollop of garlic chutney.
- Add greens: Stir in a few handfuls of spinach or kale in the last few minutes of cooking.
- Make it thicker: Simmer uncovered for a few extra minutes, or mash some lentils with the back of a spoon.
- Batch cook it: This curry freezes great. Store in individual portions for up to 3 months.
What to Serve with Red Lentil Curry
- Basmati rice or brown rice. A classic pairing.
- Vegan garlic naan or roti. Perfect to scoop it.
- Cucumber raita. Make it with dairy-free yogurt to keep it vegan.
- Saag Aloo. Serve this on the side with some rice or naan to make it a meal.
FAQs
You can, but the texture and cook time will be different. Green and brown lentils hold their shape more and take longer to cook (about 35-45 minutes). Red lentils are preferred here for their naturally creamy, melt-in texture.
Absolutely! The spice level is mild as written, and my kids approved! If you're serving it to little ones, simply skip the Kashmiri chili powder or reduce it to a pinch.
Yes! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of water to loosen it up.
Yes, this red lentil curry is naturally gluten-free. Just make sure your vegetable broth is certified gluten-free if you're cooking for someone with a sensitivity.
Yes! Sauté the aromatics and spices using the sauté function, then add the lentils and broth. Cook on high pressure for 10 minutes and do a quick release. Stir in the coconut milk, then simmer on sauté for a few minutes.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheating: Warm on the stovetop or in the microwave, adding a splash of water or broth to return it to the right consistency.
More Easy Vegan Recipes
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📖 Recipe
Creamy Red Lentil Curry
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon oil, or water for oil-free
- 1 small onion, diced
- 5 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon amchur powder
- 1 teaspoon garam masala
- ½ teaspoon Kashmiri chili powder
- ¼ cup tomato paste
- 2 ½ cups vegetable broth or water, plus more if needed
- 1 14-oz can coconut milk, full-fat
- 1 teaspoon sugar
- 1 teaspoon kasoori methi, dried fenugreek leaves
- ½ teaspoon salt, plus more to taste
- 1 tablespoon lemon juice
- Fresh cilantro, for garnish
Instructions
Prep the lentils.
- Rinse the red lentils in cold water and drain well.
Sauté the aromatics.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger and cook for another 1-2 minutes.
Add the spices.
- Lower the heat and add turmeric, cumin, coriander, amchur, garam masala, and Kashmiri chili powder. Toast for 10-15 seconds until fragrant, then stir in tomato paste.
Cook the lentils.
- Add rinsed red lentils and broth or water. Increase the heat and bring to a boil, then lower the heat to a simmer. Cover and cook for 20-25 minutes, stirring periodically and checking for any additional water needed. Cook until the lentils are soft and creamy. Remove the lid and add the coconut milk, sugar, and crumble in kasoori methi. Simmer on low heat for an additional 5 minutes while stirring periodically. The curry should be creamy, and the lentils should be mashable.
Finish and serve.
- Add additional broth or water to reach your desired consistency. The curry should be thick and creamy. Stir in lemon juice, season with additional salt (if needed), and turn off the heat. Garnish with fresh cilantro.
Notes
- If you want a smoother curry, you can use an immersion blender and blend 4-5 times or until you get the consistency you want.
- If you want a thicker curry, cover the lid and cook an additional 5-10 minutes.
- If you want a thinner curry, add more broth or water until you reach your desired consistency. Keep in mind the curry will thicken as it cools.
Nutrition Info
Very healthy and filling with protein and fiber
Made this tonight and it was a hit with our almost 2 year old! I mixed his with ghee & rice and he gobbled it up!