If you love curry, you are going to love this protein-packed, simple, pantry staple Red Lentil Curry that cooks up in 30 minutes.
Suitable for Gluten Free and Vegan diets. Post includes Weight Watchers points.
This totally amazing one-pan red lentil coconut curry meal is to die for! It is full of flavor, easy to make, satisfying and any leftovers are perfect for a hearty lunch.
These little legumes are inexpensive, full of healthy, energizing protein and cook quickly and the curry and garam masala spices add a slow-cooked simmered-on-the-stove-all-day taste in just a tad over 30 minutes. Great served with some Coconut Rice.
Red lentil curry is soul-warming on a cold and dreary day, but you could eat this in the middle of a heatwave and still love every bite. The spice level is just right and you can easily add a chopped serrano or jalapeno pepper if you want to turn it up a notch.
Why Make This Recipe
- Weeknights friendly – This lentil curry cooks in about 30 minutes, making it perfect for busy weeknights.
- Freezer Friendly – Great for meal prep and can be frozen for easy meals.
- One Pot – easy to cook with minimal cleanup.
- Frugal and Filling – Lentils are inexpensive but so filling, so it’s a hearty meal, even when you are on a budget.
- Dietary – suitable for vegan and gluten free diets.
Ingredient Notes
- Oil – Any mild-flavored vegetable oil will work.
- Onion, Garlic, and Ginger – These aromatics add a lot of flavor to this vegan lentil curry.
- Crushed Tomatoes – Substitute an equal amount of tomato puree or crush whole tomatoes with a potato masher.
- Curry Powder – This spice mixture is commonly found in Indian cuisine. It can be mild, medium, or hot in spice level.
- Garam Masala – Similar to curry powder but a bit bolder in flavor.
- Red Lentils – Lentils are inexpensive and full of flavor. Plus, they cook quicker than other legumes.
- Vegetable Broth – Adds flavor and liquid to cook the lentils.
- Almond Butter – Nutty and smooth for a creamy and flavorful sauce.
- Coconut Cream – A thick cream made from coconuts.
- Parsley – Chopped fresh parsley adds color and brightness.
How To Make Red Lentil Coconut Curry
Get full ingredients list and instructions from the recipe card below.
- In a large pan, heat oil and sauté the onion until tender. Stir in the garlic and ginger and cook for about 30 seconds until tender.
- Stir in the tomatoes, curry, and garam masala before adding the lentils, vegetable broth, and almond butter.
- Cover and bring to a simmer, then reduce heat and let cook 20 minutes or so, stirring occasionally.
- Stir in the coconut cream, add salt and pepper to taste, and sprinkle with fresh parsley.
Tips For Success
- Lentils are often machine sorted, so check closely for any undesirable pieces or rocks.
- Sometimes the water in coconut cream can separate out. Vigorously shake the can of coconut milk before opening it to make sure it is well combined.
- Be sure to use smooth almond butter, not chunky.
- Using a wide shallow pan will help the lentils cook a little faster.
Delicious Variations
- Make it Spicy – Saute a serrano or jalapeno pepper along with the onion to add spicy heat to this red lentil coconut curry.
- Add More Veggies – When adding the lentils, toss in some chopped sweet potatoes. Mushrooms and fresh greens are also great additions.
- Add More Protein – Drain a can of chickpeas and add them to the curry when you add the coconut cream. They are already cooked and need to heat through.
- Top It Off – Finish with a squeeze of fresh lemon juice and a sprinkle of cilantro for a bright, fresh flavor.
- Add Crunch – Top with a small handful of chopped peanuts for added crunch.
Budget-Friendly Tips
- Add More Veggies or Protein – Additional veggies or a protein like chickpeas will bulk up the recipe.
- Serve with Rice – Get more servings by adding a side of rice.
- Add Naan or Flat Bread – Naan or flatbread provides a few carbohydrates to help you feel full and satisfied.
- Eat the Leftovers – Don’t waste the leftovers. The flavor of these lentils gets better with time, and you will love how easily they reheat for a satisfying lunch.
Make Ahead And Storage
- Prep Ahead – Save a little time by chopping the onion, garlic, and ginger the night before and storing it in airtight containers in the fridge. This red lentil curry also makes a great freezer meal! Just defrost and reheat.
- Store – Store leftovers in the fridge and consume within 4 days.
- Freeze – Follow the handy tips below for how to freeze these; Cool and scoop into zip-top bags. Seal and lay flat to freeze.
- Thaw – overnight in the fridge before reheating.
FAQs
Cashew butter would be an acceptable substitute for almond butter. Peanut butter will work, but it has a stronger flavor that will change the overall flavor of this vegan curry.
If you don’t have vegetable broth, you can use water, but you may need to adjust your seasoning. If eating vegan is not essential, you can use chicken broth.
You can use green lentils, but they do not get as mushy as red lentils. You may also need to add a few minutes to the cooking time.
Serving Suggestions
More Recipes You May Like
- 10 Minute Ramen Noodle Stir fry.
Weight Watchers Points
There are 7 Blue Plan SmartPoints in one serving of this.
Tools To Make This
- Saucepan.
- An easy to handle mixing spatula.
- Handy measuring cups and spoons.
- Best ever sea salt flakes.
Get The Vegan Curry Recipe:
Coconut Red Lentil Curry
Equipment
Ingredients
- 1 tablespoon oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 tablespoon minced ginger
- 1 ½ cup (250g) crushed tomatoes
- 1 ½ tablespoons curry powder
- 1 ½ teaspoons garam masala
- 1 cup (285g) red lentils
- 4 cups (1L) vegetable broth
- 1 tablespoon almond butter
- ½ cup (120ml) coconut cream
- salt and pepper to taste
- chopped parsley
Instructions
- Heat the oil in a large pan over medium heat and sauté the onion until soft for about 5 minutes.
- Mix in the garlic and ginger and cook for 30 seconds until fragrant.
- Stir in the crushed tomato, curry powder and garam masala.
- Mix in lentils, vegetable broth and almond butter (if using). Cover and bring to a gentle simmer.
- Reduce the heat to low and cook for 20 minutes, stirring a couple of times during cooking.
- Remove the lid, stir in the coconut cream, and switch of the heat. Adjust seasonings as needed and serve.
Notes
- Lentils are often machine sorted so check closely for any undesirable pieces or rocks.
- Sometimes the water in coconut cream can separate out. Vigorously shake the can before opening it to make sure it is well combined.
- Be sure to use smooth almond butter, not chunky.
- Use a wide shallow pan and the lentils will cook a little faster.
- Make it Spicy – Saute a serrano or jalapeno pepper along with the onion to add spicy heat to this red lentil coconut curry.
- Add More Veggies – When adding the lentils, toss in some chopped sweet potatoes. Mushrooms and fresh greens also taste great.
- Store – Store leftovers in the fridge for 4 days and freeze for up to 3 months
- There are 7 WW Blue Plan SmartPoints in one serving.
Angela
I absolutely love this dish. So much flavor! The leftovers the next day were even better.
Toni
Such a perfect gluten free recipe! So easy to make and tastes really amazing!
Joanne
Excellent – I was just asking about ways to use up a jar of almond butter that I have open in the fridge – thanks!
Kay
We made this lentil curry with some extra chilli puree added to give it a nice spicy kick, it was lovely!
Michelle
Loved this red lentil curry — super hearty and full of flavour. The addition of almond butter really makes it so creamy!