If you’re craving something hearty, comforting, and loaded with flavor, this lentil curry is the perfect dish. Combining aromatic spices with tender lentils, creamy coconut milk, and bright cilantro, this meal is sure to satisfy your taste buds. Not only is it easy to make, but it’s also a wholesome, plant-based recipe that’s naturally gluten-free and packed with nutrients. Whether you’re a seasoned curry lover or new to the world of lentil-based dishes, this recipe is an excellent go-to for busy weeknights or leisurely weekends.
Why You’ll Love This Recipe
This lentil curry ticks all the boxes for a delicious and nutritious meal. Here are a few reasons you’ll fall in love with it:
- Hearty and Filling: Lentils are packed with plant-based protein and fiber, making this curry a satisfying meal that will keep you full.
- Rich in Flavor: The combination of garlic, ginger, curry powder, cumin, and turmeric creates a fragrant and flavorful base, while the coconut milk adds a luscious creaminess.
- Customizable Heat: With chili flakes as an optional ingredient, you can adjust the spice level to suit your taste, making it family-friendly or spice-lover approved.
- One-Pot Wonder: Minimal cleanup is required, as everything cooks together in one pot, resulting in a deeply flavorful curry with little hassle.
- Budget-Friendly: Lentils and basic pantry spices are inexpensive, making this a cost-effective meal that doesn’t compromise on taste.
Ingredients
The beauty of this recipe lies in its simplicity, yet it still delivers robust flavor. Here’s what you’ll need:
- 1 cup dried lentils (red or green)
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili flakes (optional, adjust to spice preference)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 1/2 cups vegetable broth or water
- Salt and pepper, to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Directions
- Prepare the Lentils: Begin by rinsing the dried lentils under cold water. This helps remove any dust or debris from packaging.
- Cook the Onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add Garlic and Ginger: Next, add the minced garlic and grated ginger to the pot. Stir and cook for another 1-2 minutes until fragrant.
- Toast the Spices: Stir in the curry powder, cumin, turmeric, and optional chili flakes. Cook the spices for about 1 minute, allowing them to release their aromas and deepen in flavor.
- Combine the Remaining Ingredients: Add the diced tomatoes, coconut milk, vegetable broth (or water), and rinsed lentils to the pot. Stir well to combine everything.
- Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat and simmer, uncovered, for 25-30 minutes. Stir occasionally until the lentils are tender and the curry has thickened. If needed, adjust the consistency by adding more broth or water.
- Season and Serve: Once the lentils are fully cooked, season the curry with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges on the side.
Serving and Storage Tips
- Serving Suggestions: This lentil curry is delicious on its own, but you can serve it over basmati rice, quinoa, or with naan bread for a more complete meal. You can also add a side of roasted vegetables to round out the dish.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. This curry tastes even better the next day as the flavors meld together! Reheat on the stovetop over medium heat, adding a splash of water or broth if it thickens too much.
- Freezing: This recipe freezes well! Store cooled portions in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge, then warm on the stovetop.
Helpful Notes
- Lentils: Red lentils will break down more and create a creamier texture, while green lentils hold their shape better, providing more bite. Choose whichever you prefer!
- Coconut Milk: For a lighter version, you can use light coconut milk, but the full-fat version will give the curry a richer and creamier texture.
- Spice Level: If you’re not a fan of spicy food, feel free to leave out the chili flakes. If you love heat, you can add more or use fresh chili peppers.
Frequently Asked Questions
Can I use canned lentils?
Yes, you can use canned lentils to save time. If using canned lentils, reduce the cooking time to 10-15 minutes since they are already cooked.
Can I add vegetables to this curry?
Absolutely! Feel free to toss in vegetables like spinach, carrots, bell peppers, or cauliflower during the cooking process for added nutrients and texture.
Is this recipe vegan?
Yes, this lentil curry is entirely plant-based and vegan, making it a great option for those following a vegan or vegetarian diet.
Final Thoughts
This lentil curry is a perfect example of how simple ingredients can come together to create something incredibly flavorful and satisfying. Whether you’re new to cooking curries or you’re a seasoned pro, this recipe is a great way to enjoy the warm, comforting spices of a traditional curry with the added heartiness of lentils. Plus, it’s easy to customize to your preferences, making it a versatile dish that’s sure to become a staple in your kitchen. Give it a try, and don’t forget to top it with fresh cilantro and a squeeze of lime for that extra burst of flavor!
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