If you like a tomato based curry, then this red lentil curry is for you! It’s got the warming curry spices, the tomato base, a little kick, and of course the creaminess from the coconut milk. It tastes great the same day, but like many curries, it tastes even better the second day. It’s also easy to make! Don’t be intimidated by all of the ingredients. It’s just a lot of spices and basic ingredients. The flavor and magic happens in the simmering!
Easy Red Lentil Curry
Ingredients
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeno, seeded & finely chopped
- 1/2 inch ginger, peeled and finely chopped
- 2 tsp curry powder
- 1 tsp garam masala – this and coriander adds a lot more flavor depth to the curry, but if you don’t have either, just up the curry powder
- 1/2 tsp coriander
- 1 tsp cumin
- 1/2 tsp turmeric powder
- 2 cups water
- 1 18.3 oz jar jovial crushed tomatoes or similiar
- 1 cup well rinsed red lentils
- 1 can coconut milk – I used Trader Joe’s coconut milk
- 1 tsp maple syrup, add more to taste once it simmers a bit
- 1/2 tsp salt, more to taste
- fresh ground pepper to taste
- serve with basmati rice or rice of choice and garnish with fresh cilantro if you have it on hand
Method
- In a large/deep sauté pan, sauté the onion, garlic, jalapeno, and ginger with water or coconut oil. I water sauté.
- Once sautéed, add in the spices and stir until fragrant. 2 tsp curry powder, 1 tsp garam masala, 1/2 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric powder
- Add the water, crushed tomatoes, and rinsed lentils. Give it a good stir. Cook covered right below medium heat for 25 minutes.
- Add in the whole can of coconut milk, maple syrup, salt, and pepper. Simmer covered for another 20 minutes. At the 20 minutes, take the cover off, give it a good stir, let it cool slightly, and taste. Adjust to taste if needed. Maybe more salt or a tad more maple syrup if you want it sweeter. Simmer a bit more or enjoy now.
- Serve with rice and garnish with cilantro if you wish.
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Comment below if you make it, I’d love to know! Xx Riane
Find me on the daily on Instagram @herhealthystyle
Easy Red Lentil Curry
If you like red lentil curry, then this curry is for you! It's got the warming curry spices, the tomato base, a little kick, and of course the creaminess from the coconut milk. It tastes great the same day, but like many curries, it tastes even better the second day. It's also easy to make! Don't be intimidated by all of the ingredients. It's just a lot of spices and basic ingredients. The flavor and magic happens in the simmering.
Ingredients
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 jalapeno seeded & finely chopped
- 1 inch ginger peeled and finely chopped or grated
- 2 tsp curry powder
- 1 tsp garam masala – this and coriander adds a lot more flavor depth to the curry but if you don’t have either, just up the curry powder
- 1/2 tsp coriander
- 1 tsp cumin
- 1/2 tsp turmeric powder
- 2 cups water
- 1 18.3 oz jar jovial crushed tomatoes
- 1 cup well rinsed red lentils
- 1 can coconut milk – I used Trader Joe’s coconut milk
- 1 tsp maple syrup add more to taste once it simmers a bit
- 1/2 tsp salt more to taste or even a squeeze of lemon at the end
- fresh ground pepper to taste
- serve with basmati rice and a sprinkle of fresh cilantro or parsley if you have it on hand
Instructions
- In a large/deep saute pan, saute the onion, garlic, jalapeno, and ginger with coconut oil. You can also skip the oil all together and just constantly stir for a few minutes so it does not burn.
- Take the pan off of the heat or lower the heat and add in the spices. Stirring constantly another 30 seconds to a minute until fragrant. 2 tsp curry powder, 1 tsp garam masala, 1/2 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric powder
- Add the water, crushed tomatoes, and rinsed lentils. Give it a good stir. Cook covered or just slightly tilted on low-medium heat for around 25 minutes. The lentils will not be fully cooked at this point.
- Add in the whole can of coconut milk, maple syrup, salt, and pepper, and cook another 20-30 minutes or so (same lower heat and covered). The curry will thicken up here and the flavors will come through. Midway through cooking, give it a good stir and taste it. Adjust to taste if needed. You may even want a small squeeze of lemon stirred in.
- Serve with basmati rice and garnish with cilantro or parsley if you wish.
Notes
Plant-Based | Gluten-Free | Refined Sugar-Free | Inflammatory Oil-Free
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