This easy Red Lentil Curry is creamy, comforting, and full of flavour. Made with split red lentils, coconut milk, and a blend of warming spices, it’s the perfect one-pan meal for busy weeknights.
It’s naturally vegan, budget-friendly, and ready in under 30 minutes. Serve it with rice or naan for a simple but satisfying dinner.
What You Need To Make Red Lentil Curry
For exact measurements, check the recipe card at the bottom of the page. Here’s a quick look at what you’ll need and why.
Red Lentils
Split red lentils cook quickly and turn beautifully soft and creamy. There is no need to soak them first, just rinse them well before using to remove any excess starch.
Onion, Garlic and Ginger
Fresh ginger gives a lovely zing, but ground ginger works just fine if that’s what you have.
Spices
A mix of curry powder, garam masala, turmeric, and an optional pinch of chilli flakes adds warmth and flavour.
Coconut Milk
This makes the curry rich and creamy. I prefer to use full-fat for but you can use a light coconut milk for a lighter version.
Chopped Tomatoes
Passata or tin chopped tomatoes.
Vegetable Stock
A little stock helps the lentils cook evenly and gives a savoury boost.
Fresh Coriander
A handful of chopped coriander stirred through at the end adds brightness and colour.
Making It
Start by heating a little oil in a large saucepan over medium heat. Add the onion and cook for about 5 minutes, until softened. Stir in the garlic and ginger (if using fresh ginger), cooking for another minute until fragrant.
Next, sprinkle in the curry powder, turmeric, garam masala and chilli flakes. Give everything a quick stir so the spices coat the onion and release their flavour.
Tip in the rinsed lentils, chopped tomatoes, coconut milk, and vegetable stock. Stir well and bring it up to a gentle simmer. Once it’s bubbling, lower the heat and let it cook gently for about 20 to 25 minutes, stirring every so often, until the lentils are soft and the curry has thickened.
If it looks a little too thick at any point, just add a splash of water or stock to loosen it up.
When the lentils are soft, stir through the fresh coriander and season with salt and pepper. If you like, add a squeeze of lemon or lime juice to brighten the flavour just before serving.
Serve with fluffy rice, naan bread, or flatbreads, and maybe a little yoghurt on top.
Serving Suggestions
- This curry is delicious with basmati or jasmine rice, naan bread, or chapati.
- Try serving it with a spoonful of mango chutney or a side of cucumber raita.
- For extra vegetables, stir in a handful of spinach or peas near the end of cooking.
Storing and Reheating
Let the curry cool completely before transferring to an airtight container.
- In the fridge: Keep for up to 4 days.
- In the freezer: Freeze in portions for up to 3 months.
- To reheat: Defrost overnight in the fridge, then warm gently in a pan over medium heat until piping hot. Add a splash of water or stock if it’s a little thick.
Recipe Tips
- Rinse the lentils well before using, it helps prevent foaming.
- Adjust the spice level to suit your taste.
- This curry thickens as it cools, so add a splash of liquid when reheating if needed.
More Vegetarian Recipes
If you enjoyed this recipe, check out the following for inspiration:
- Sweet Potato and Chickpea Curry
- Slow Cooker Sweet Potato and Red Lentil Curry
- Slow Cooker Vegetable Curry
- Spiced Vegetable Rice with Crispy Tofu
Easy Red Lentil Curry Recipe
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Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tsp grated fresh ginger or ½ tsp ground ginger
- 1 tbsp curry powder
- ½ tsp turmeric
- 1 tsp garam masala
- ¼ tsp dried chilli flakes optional, adjust to taste
- 200 g split red lentils rinsed well
- 400 ml tin chopped tomatoes
- 400 ml tin coconut milk
- 300 ml vegetable stock
- Salt and black pepper to taste
- Small handful of fresh coriander chopped (plus extra to serve)
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger (if using fresh), cooking for another minute.
- Stir in the curry powder, turmeric, garam masala, and chilli flakes (if using). Cook for 30 seconds to release the aromas.
- Add the rinsed lentils, chopped tomatoes, coconut milk, and stock. Stir well, scraping off anything that is stuck to the base of the pan. Bring to a gentle boil.
- Reduce the heat to low and simmer for about 20–25 minutes, stirring occasionally, until the lentils are soft and the curry has thickened. If it becomes too thick, add a splash more stock or water.
- Stir through the chopped fresh coriander, season with salt and pepper.
- Spoon into bowls and scatter with extra coriander. Serve with rice, naan, or a spoonful of yoghurt on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.
Joyce
Friday 7th of November 2025
Lentil Curry, warming comforting food. Easy to make. Really enjoyed