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Red lentil curry with coconut milk

Easy Red Lentil Curry with Coconut Milk Recipe

Ronaldo
Savor the flavors of this easy red lentil curry with coconut milk, a perfect blend of rich taste and simple preparation for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch
Cuisine Healthy
Servings 6
Calories 320 kcal

Ingredients
  

Lentils

  • 2 cups red lentils rinsed and picked over
  • 1 14 oz can full-fat coconut milk
  • 4 cups vegetable broth
  • 1 14 oz can diced tomatoes

Aromatics & Spices

  • 2 tablespoons coconut oil or vegetable oil
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes adjust to taste
  • Salt and black pepper to taste

Fresh Ingredients

  • 2 cups fresh spinach optional
  • 1 lime juiced
  • Fresh cilantro for garnish

For Serving

  • Cooked basmati rice
  • Naan bread
  • Plain yogurt
  • Additional lime wedges
  • Chopped fresh cilantro

Instructions
 

Preparation

  • Rinse lentils until water runs clear
  • Chop all vegetables
  • Measure out spices

Cooking Method

  • Heat oil in large pot over medium heat
  • Add onion, cook until softened (5-7 minutes)
  • Add garlic and ginger, cook 1 minute
  • Add all spices, cook 30 seconds until fragrant
  • Add lentils and liquids:
  • Pour in lentils
  • Add coconut milk
  • Add vegetable broth
  • Add diced tomatoes
  • Stir well
  • Bring to simmer:
  • Reduce heat to low
  • Cover partially
  • Cook 20-25 minutes, stirring occasionally
  • Lentils should be tender but not mushy
  • Final steps:
  • Add spinach if using
  • Stir in lime juice
  • Season with salt and pepper
  • Let stand 5 minutes before serving

Notes

Tips for Perfect Curry

  • Don't skip rinsing the lentils
  • Toast spices in oil for better flavor
  • Stir occasionally to prevent sticking
  • Add more liquid if needed during cooking
  • Adjust consistency to preference with broth
  • Taste and adjust seasonings at the end

Variations

Vegetable Additions

  • Sweet potatoes (add with lentils)
  • Carrots (add with lentils)
  • Bell peppers (add halfway through)
  • Cauliflower (add halfway through)
  • Green peas (add at end)

Spice Variations

  • Use Thai red curry paste
  • Add garam masala
  • Include fenugreek leaves
  • Add mustard seeds
  • Use fresh curry leaves

Storage & Reheating

  • Refrigerator: Up to 5 days
  • Freezer: Up to 3 months
  • Reheat:
    • Stovetop: Low heat with extra liquid
    • Microwave: Stir halfway through

Meal Prep Tips

  • Double recipe for freezing
  • Store curry separate from rice
  • Prep aromatics in advance
  • Make spice blend ahead

Nutrition Information (per serving)

  • Calories: 320
  • Protein: 15g
  • Carbohydrates: 42g
  • Fiber: 8g
  • Fat: 12g
  • Iron: 25% DV

Troubleshooting

  • Too thick: Add more broth or coconut milk
  • Too thin: Simmer uncovered
  • Lentils not soft: Cook longer, add more liquid
  • Too mild: Add more spices or ginger
  • Too spicy: Add yogurt or more coconut milk
Keyword Red lentil curry with coconut milk