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Spicy Red Lentil Curry Recipe

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5 from 76 reviews

A vibrant and flavorful Spicy Red Lentil Curry that combines aromatic spices, creamy coconut milk, and fresh ingredients for a hearty, satisfying meal. This curry is perfect for a nutritious plant-based dinner, loaded with protein and spice.

Ingredients

Scale

Lentils and Base

  • 1 cup (~190g) red lentils
  • 1 (13.5-ounce/400 ml) can full-fat coconut milk
  • 1 (14-ounce/400g) can crushed tomatoes

Oils and Aromatics

  • 4 tbsp avocado oil or olive oil
  • 4 cloves garlic, finely minced
  • 2 inch piece of fresh ginger, finely minced
  • 2 serrano peppers, finely minced

Spices

  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • ½ tsp ground coriander
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp kosher salt, use more as needed
  • 1 tsp freshly cracked black pepper

Finishing Touches

  • 1 tbsp lemon juice
  • ½ cup fresh cilantro, roughly chopped

Instructions

  1. Prepare the lentils: Rinse 1 cup of red lentils thoroughly under cold water until the water runs clear. Set aside to drain.
  2. Sauté aromatics: Heat 4 tablespoons of avocado or olive oil in a large skillet or saucepan over medium heat. Add finely minced garlic, ginger, and serrano peppers. Cook, stirring frequently, until fragrant, about 2-3 minutes.
  3. Add spices: Stir in the ground cumin, cayenne pepper, ground coriander, curry powder, garam masala, ground turmeric, kosher salt, and freshly cracked black pepper. Cook the spice mixture for 1-2 minutes to release the flavors, stirring constantly to prevent burning.
  4. Add liquids and lentils: Pour in the can of crushed tomatoes and full-fat coconut milk. Stir to combine, then add the rinsed red lentils to the pot.
  5. Simmer the curry: Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are soft and the curry has thickened to your desired consistency.
  6. Finish with lemon and cilantro: Remove the curry from heat, stir in 1 tablespoon of lemon juice for brightness, and fold in the chopped fresh cilantro just before serving.

Notes

  • Serrano peppers add heat – reduce quantity or remove for milder curry.
  • Use coconut milk for richness and creaminess; light versions can be used but may reduce flavor intensity.
  • Serve with basmati rice or warm naan bread for a complete meal.
  • This recipe is naturally gluten-free and vegetarian.
  • Adjust salt and spice levels to taste during cooking.

Find it online: https://amandafood.com/spicy-red-lentil-curry-recipe/