Creamy Red Lentil Curry
This quick and easy Red Lentil Curry is made with just a few pantry ingredients, such as canned tomatoes, coconut milk, red lentils, and spices. It's a creamy Indian-style one-pot meal that is perfect for a busy weeknight.
Servings: 4 people
Calories: 269kcal
Ingredients
- 1 onion small
- 2 garlic cloves minced
- 1 thumb-sized piece of ginger minced
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup red lentils
- 2 cup vegetable broth
- 13,5 oz chopped tomatoes 400 ml
- 13,5 oz coconut milk 400 ml
- Salt and pepper to taste
Garnish (optional)
- Chopped cilantro
- Lime or lemon juice
- Crispy shallots
Instructions
- In a pan, sauté the diced onion, minced ginger, and minced garlic until softened and fragrant.1 onion, 2 garlic cloves, 1 thumb-sized piece of ginger
- Add all the spices to the pan and cook for 1 minute, stir a few times to prevent them burning.1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander
- Rinse the lentils thoroughly, then add them to the pan along with the vegetable broth, canned tomatoes, and coconut milk. Stir to combine all ingredients.1 cup red lentils, 2 cup vegetable broth, 13,5 oz chopped tomatoes, 13,5 oz coconut milk
- Cover the pan with a lid and simmer for 20-25 minutes. Stir occasionally to prevent the lentils from sticking to the bottom of the pan.
- Add salt and pepper according to your taste.Salt and pepper to taste
- Garnish with fresh cilantro, crispy shallots or lemon and serveChopped cilantro, Lime or lemon juice, Crispy shallots
Notes
- We like serving the curry with some basmati rice and papadums.
Nutrition
Calories: 269kcal | Carbohydrates: 38g | Protein: 14g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 617mg | Potassium: 766mg | Fiber: 16g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 6mg