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red lentil curry
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5 from 2 votes

Creamy Red Lentil Curry

Rich, creamy red lentil curry made with simple pantry staples in just 40 minutes. This easy dal is a cozy dinner the whole family will love!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Shweta

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

Calories: 138kcal | Carbohydrates: 21g | Protein: 6g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1016mg | Potassium: 432mg | Fiber: 5g | Sugar: 7g | Vitamin A: 648IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 3mg
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