Easy Red Lentil Curry Recipe
This creamy red lentil curry is quick, comforting, and full of flavour. Made with coconut milk, tomatoes, and warming spices, it’s ready in under 30 minutes, perfect with rice or naan for an easy weeknight meal.
Servings: 4
Calories: 306kcal
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
Calories: 306kcal | Carbohydrates: 22g | Protein: 9g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
