Can I use other types of lentils?

Red lentils work best because they break down and create that creamy texture naturally. Green or brown lentils will work but won't create the same consistency.

Not at all! This recipe is quite mild and family-friendly. You can always add more heat with extra red pepper flakes or fresh chilies.

Can I make this in a slow cooker?

Absolutely! Sauté the aromatics first, then add everything to your slow cooker for 4-6 hours on low.

What if I don't have coconut milk?

You can substitute with heavy cream, cashew cream, or even whole milk, though the flavor will be different.

Comfort Red Lentil Curry Recipe

Name: Creamy Red Lentil Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1½ tablespoons olive oil; 1 medium onion (chopped); 2 cloves garlic (grated); 1 inch ginger (grated); ¼ teaspoon red pepper flakes (or more to taste); 2 teaspoons curry powder; 2 teaspoons coriander; 1 teaspoon cumin; 1 teaspoon turmeric powder (optional); 2 cups vegetable stock (or more if you prefer a soupier curry); 1 can (15 ounces) crushed tomatoes; 1 can (14 ounces) coconut milk; 1 cup split red lentils; 1 teaspoon salt; ⅛ teaspoon black pepper; 1 teaspoon garam masala (optional); 4 wedges lemon; 1 handful cilantro (or flat-leaf parsley); 4 tablespoons Greek-style yogurt (non-dairy works too); 2 cups cooked basmati rice (or brown rice)

Description

A hearty and flavorful lentil curry simmered in coconut milk and tomatoes, perfect for a comforting meal served over rice.

Ingredients

Scale

1½ tablespoons olive oil
1 medium onion (chopped)
2 cloves garlic (grated)
1 inch ginger (grated)
¼ teaspoon red pepper flakes (or more to taste)
2 teaspoons curry powder
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric powder (optional)
2 cups vegetable stock (or more if you prefer a soupier curry)
1 can (15 ounces) crushed tomatoes
1 can (14 ounces) coconut milk
1 cup split red lentils
1 teaspoon salt
⅛ teaspoon black pepper
1 teaspoon garam masala (optional)
4 wedges lemon
1 handful cilantro (or flat-leaf parsley)
4 tablespoons Greek-style yogurt (non-dairy works too)
2 cups cooked basmati rice (or brown rice)

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Instructions

MAKE FLAVOR BASE: Heat 1½ tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and sauté for 3 minutes. Add 2 cloves garlic and 1 inch ginger (both grated), ¼ teaspoon red pepper flakes, 2 teaspoons curry powder, 1 teaspoon cumin, 2 teaspoons coriander, and 1 teaspoon turmeric powder. Sauté one more minute. Add 2 tablespoons water if pot gets dry.
ADD LENTILS: Add 2 cups vegetable stock, 1 can (15 ounces) crushed tomatoes, 1 can (14 ounces) coconut milk, 1 cup split red lentils (rinsed with water), then season with 1 teaspoon salt and ⅛ teaspoon black pepper.
SIMMER: Bring to a boil then lower the heat and simmer until the lentils are cooked – about 20 minutes. Stir occasionally. When cooked, stir in 1 teaspoon garam masala. Add more broth if necessary to reach your desired consistency.
SERVE: Serve with basmati or brown rice, lemon juice, cilantro and/or thinly sliced scallions, and a dollop of Greek-style yogurt.

Notes

You can adjust the spice level by adding more red pepper flakes. For extra creaminess, use full-fat coconut milk.

Nutrition

Serving Size: 1 bowl
Calories: 362
Sugar: 7g
Sodium: 811mg
Fat: 13g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 18g
Protein: 15g
Cholesterol: 0mg