Description
Hearty spicy red lentil curry from India combines warming spices with protein-rich legumes. Comforting and complex flavors reward home cooks who explore this nourishing one-pot meal.
Ingredients
Scale
- 1 cup (200g) red lentils, rinsed
- 1 (14 oz/400g) can diced tomatoes
- 1 (14 oz/400 ml) can coconut milk
- 2 cups (480 ml) vegetable broth or water
- 1 tbsp vegetable oil or coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for extra heat)
- 1 tsp sugar (optional, to balance flavors)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped
- Lime wedges
- Crushed red pepper flakes
Instructions
- Sauté Foundation: Heat olive oil in a large pot over medium heat, then add onions and cook until they turn translucent and develop a golden hue, releasing their natural sweetness.
- Aromatic Infusion: Introduce minced garlic and ginger into the softened onions, allowing their intense flavors to permeate the base and create a robust flavor platform.
- Spice Integration: Fold in red lentils, turmeric, cumin, coriander, and cayenne pepper, stirring thoroughly to coat the lentils and activate the spices’ complex flavor profiles.
- Liquid Harmony: Pour vegetable broth and coconut milk into the pot, creating a creamy, spice-laden liquid that will gently simmer and transform the lentils into a tender, luxurious curry.
- Simmering Transformation: Reduce heat and let the curry gently bubble for 20-25 minutes, stirring occasionally to prevent sticking and ensure even cooking, until lentils become perfectly soft and absorb the rich, spicy essence.
- Final Touch: Season with salt and cracked pepper, then garnish with fresh cilantro and a bright squeeze of lime juice to elevate the curry’s depth and add a refreshing counterpoint to the warm, spicy foundation.
Notes
- Prevent Burning: Stir lentils frequently during simmering to avoid sticking and ensure even cooking, maintaining a consistent low-medium heat.
- Liquid Ratio Matters: Adjust vegetable broth and coconut milk proportions based on desired consistency – more liquid for soupy curry, less for thicker texture.
- Spice Intensity Control: Modify cayenne pepper quantity to suit personal heat tolerance, gradually adding to balance flavor without overwhelming the dish.
- Nutrient Preservation: Use fresh ginger and garlic, chopping just before cooking to maximize their health benefits and aromatic qualities.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 3
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg