Fiery Spicy Red Lentil Curry
Delve into this spicy red lentil curry recipe, packed with flavor and nutrients for a wholesome meal. The blend of coconut milk, vegetable broth, and aromatic spices makes it a creamy, comforting dish perfect for any occasion.
Equipment
- Medium Pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients
Main Ingredients
- 1 cup red lentils rinsed
- 1 onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 can coconut milk 13.5 oz (400 ml)
- 2 cups vegetable broth
- 2 tbsp curry powder
- 1 tsp cumin
- salt and pepper to taste
- cilantro for garnish
Instructions
- Prepare all ingredients: chop the onion, mince the garlic, grate the ginger, and rinse the red lentils thoroughly.
- Heat oil in a medium pot over medium heat. Add the chopped onion and sauté for 5–7 minutes until translucent.
- Add the minced garlic and grated ginger. Cook for another minute until fragrant.
- Stir in curry powder and cumin. Cook for 30 seconds to release the aromas.
- Add the rinsed red lentils, coconut milk, and vegetable broth. Stir to combine and bring to a boil.
- Reduce the heat and simmer uncovered for about 20 minutes, stirring occasionally, until the lentils are soft and creamy.
- Season with salt and pepper to taste. Stir well and remove from heat.
- Serve hot, garnished with fresh cilantro. Pair with rice or naan for a complete meal.
Notes
This spicy curry can be adjusted for heat by adding extra curry powder or fresh chilies. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months. Add a splash of broth when reheating for best texture.