Red Lentil Curry
A creamy red lentil curry with fresh ginger, turmeric and green chilli, simmered in coconut milk with a spoon of peanut butter for extra richness, and finished with lemon and coriander. Vegan, gluten-free and made in one pot.
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Ingredients
Main ingredients
- 5 g Turmeric, fresh
- 7 g Green chili peppers
- 70 g Red lentils
- 50 g Tomato puree
- 70 ml Coconut milk
- 3 g Fresh coriander
Seasonings and other
- 1 tbsp Olive oil
- 1 clove Garlic
- 5 g Ginger
- ½ tsp Paprika powder
- ½ tsp Curry powder
- ½ tsp Garam masala
- 200 ml Vegetable broth
- 10 g Peanut butter
- ¼ Lemon
Instructions
- Sauté the Aromatics
Heat the olive oil in a pot and add the finely chopped garlic, ginger, fresh turmeric, and green chili peppers. Stir them gently to release their flavors and aromas.
- Add Spices and Tomato Purée
Sprinkle in the paprika powder, curry powder, and garam masala, then stir everything to combine. Mix in the tomato purée and peanut butter, allowing the mixture to simmer briefly.
- Incorporate Lentils and Liquids
Pour in the vegetable broth and coconut milk, then add the red lentils. Stir well to ensure the lentils are evenly covered by the liquid, and reduce the heat to a gentle simmer.
- Simmer and Finish
Continue cooking until the lentils are tender, stirring occasionally. Squeeze in the lemon juice and adjust the seasoning if needed. Transfer the curry to serving bowls, swirl in a little coconut milk as a garnish, and sprinkle fresh coriander on top. Serve hot with naan on the side (optional).
Tips for the best red lentil curry
- Grate fresh turmeric with gloves on, or use ½ tsp ground turmeric instead: it stains everything.
- Let the spices cook in the pan for a minute before adding liquid, so they lose their raw taste.
- Stir now and then while it simmers: red lentils thicken quickly and can stick.
- Add the lemon juice at the end, off the heat, and taste for salt. For cooking times, see how to cook lentils.
Variations
- Greens: stir in spinach or chopped kale at the end.
- Vegetables: add diced sweet potato or cauliflower with the lentils and a little more broth.
- Nut-free: leave out the peanut butter; add a spoon of extra coconut milk instead.
- Milder: use less chilli and garam masala for children.
Storing
Keeps 4 days in the fridge and freezes well for up to 3 months. Add a splash of water when reheating, as it thickens.
Frequently asked questions
Do I need to soak red lentils for curry?
No. Red lentils cook in about 15–20 minutes without soaking. Rinse them first.
What do you serve with red lentil curry?
Basmati rice, naan or flatbread, or quinoa. A spoon of plant yogurt and fresh coriander on top work well.
Can I use green or brown lentils?
Yes, but they hold their shape and take longer, about 25–30 minutes, so the curry won't be as creamy.
Why add peanut butter to curry?
It makes the sauce richer and creamier and adds a gentle nutty depth, a bit like in West African peanut stews.
