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Red Lentil Curry
This delicious red lentil curry is packed with flavor and plant based protein, topped with a sparkling cilantro chutney that…
This delicious red lentil curry is packed with flavor and plant based protein, topped with a sparkling cilantro chutney that makes it shine! Serve with rice as a hearty vegan dinner.
Here’s a 30 minute dinner that’s so satisfying, it feels luxurious and decadent—this red lentil curry! So many readers loved this recipe in our first cookbook, Pretty Simple Cooking, that Alex and I decided it was time to add a spin on it here.
It’s not just the hearty, cozy flavor in the red lentils, which melt in your mouth seasoned with red curry paste and coconut milk. It’s that tangy cilantro chutney, which you can whip up while the lentils cook. It infuses a pop of bright and tangy flavor that makes this humble meal ridiculously satisfying. Here’s why it’s one of our top plant based recipes and vegan dinner recipes!
What readers love about this recipe
“This is fabulous! The cilantro chutney is suuuuper tasty! It was such a fantastic addition to the curry. The flavors all complemented each other very nicely. So cozy and like a hug. We’ll be making this over and over again.” -Tanvee
Key ingredients for red lentil curry
There are many ways to make a red lentil curry. In fact, the word “curry” is a Western invention used broadly to describe any dish with a spiced sauce and meat or vegetables (read about curry history here). It’s made in many countries with varying flavor profiles, including India, Thailand, Cambodia, Malaysia, Indonesia, South Africa, Nigeria, England and more. Here are the key ingredients you’ll need for this spin on red lentil curry:
- Onion, garlic, and fresh ginger: These aromatic vegetables provide the flavor base.
- Red lentils: Also known as masoor dal, red lentils cook faster than other varieties and meld into a creamy, velvety texture. Avoid substituting another type of lentil in this recipe.
- Crushed tomatoes and tomato paste: The tomatoes add a tangy base here.
- Red curry paste: This jar is a jarred paste that takes all the flavor of a Thai curry and concentrates it! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings a massive amount of flavor and lasts for months in the fridge.
- Coconut milk: This curry uses coconut milk for a silky, smooth flavor.
Read this before using red curry paste
Here are a few notes for using red curry paste in this recipe:
- The heat level varies based on the brand. We often use Thai kitchen curry paste because it’s very mild (and goes over well with our kids!). There are many great brands to try: just make sure to taste your curry paste before using it. If it’s very spicy, use a little less than the recipe specifies.
- Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator. You can also buy it online: Thai Kitchen red curry paste.
Tips for making this red lentil curry
This red lentil curry is quick to make! Here are a few notes for the process:
- The cilantro chutney is key to the flavors. The red curry is delicious, but the chutney adds so much tangy sweet flavor, it’s an integral part of the dish. Don’t leave it out!
- Adjust the spice level to taste. As noted above, the heat level depends on the brand of red curry paste (Thai Kitchen is the mildest).
- Add coconut milk to taste at the end. The lentils can become very thick, so thin it out with more coconut milk after cooking.
- Serve with rice. This meal is best served with white rice, especially jasmine rice. (You can also make Instant Pot white rice.)
Storing leftovers
Leftover curry and cilantro chutney last for up to 1 week refrigerated. Reheat gently on the stovetop. To reheat rice, add it to a pot with a splash of water, cover, and heat over low heat until warmed through.
Dietary notes
This red lentil curry is vegetarian, vegan, plant-based, dairy-free and gluten-free. It also works as a Mediterranean diet recipe.
Frequently asked questions
Red lentils, also known as masoor dal, are a type of lentil that cooks quickly and breaks down easily, making them perfect for curries. Unlike other lentils, they don’t hold their shape as well, creating a creamy texture.
Absolutely! Red lentil curry actually tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 1 week.
Definitely! Spinach and peas are great additions that don’t require extra cook time. Add them during the simmer time.
Cauliflower, carrots, and potatoes are other good options, but require sauteing first (which adds prep time to this recipe).
Make sure you are stirring the curry regularly, especially as it thickens. Using a heavy-bottomed pot can also help prevent sticking. If it’s sticking, reduce the heat slightly.
Red Lentil Curry
Print RecipeThis aromatic red lentil curry is packed with cozy flavor and plant based protein! It’s topped with a sparkling cilantro chutney that makes it shine. Serve with rice as a hearty vegan dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6
- Category: Main dish
- Method: Stovetop
- Cuisine: Curry
- Diet: Vegan
Ingredients
- 1 cup dry white rice, for serving
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons peeled and minced ginger
- ¼ cup olive oil, divided
- 1 cup red lentils
- 1 cup crushed tomatoes (from 1 15-ounce can)
- 1 cup plus 2 tablespoons full-fat canned coconut milk, divided
- 2 to 4 tablespoons red curry paste (see Notes)
- 2 tablespoons tomato paste
- 1 ½ teaspoons kosher salt, divided
- 1 bunch cilantro leaves and tender stems (about 1 ½ cups packed; see Notes)
- ¼ cup golden raisins
- 2 tablespoons white wine vinegar
Instructions
- Start the rice, according to the package instructions.
- In a large skillet, heat 2 tablespoons of the olive oil over medium high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute.
- Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and 1 teaspoon kosher salt. Bring to a simmer then simmer very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft, stirring often (if not, cook a few minutes more until tender). Stir in 2 tablespoons more coconut milk; taste, then add more kosher salt or coconut milk to taste.
- Meanwhile, make the chutney using an immersion blender (or regular blender) to blend the cilantro, golden raisins, white wine vinegar, 2 tablespoons olive oil, ¼ cup water, and ½ teaspoon kosher salt. Blend into a thick, smooth sauce.
- To serve, top lentils with chutney and serve over rice.
More vegan dinner recipes
This red lentil curry is one of our top vegan dinner recipes! A few more favorites are our chickpea curry, sweet potato curry, sweet potato lentil soup, tofu stir fry, vegan crab cakes, and vegan mac and cheese.
