Red Lentil Curry

An ultra-creamy, Indian-inspired lentil curry made in one pot with pantry staples. Total time is about 45 minutes.

Original recipe by Nisha Vora.

Ingredients

First prep bowl

• 4 garlic cloves, minced
• Fresh ginger — 2-inch piece, peeled and minced or grated
• Fresh turmeric — 1 tbsp, minced, or ground turmeric — 1 tsp
• 1–2 serrano peppers, diced (adjust to taste)

Spice prep bowl

• Ground cumin — 1 tsp
• Ground coriander — 1/2 tsp
• Indian red chili powder — 1/2 tsp (or regular chili powder — 1 tsp)
• Curry powder — 2 tsp
• Garam masala — 1 tsp

Curry

• Coconut oil, refined or virgin, or neutral-flavored oil — 1 tbsp
• Low-sodium vegetable broth — 2 cups (480 ml), plus extra as needed
• Red lentils, or split red lentils — 1 cup (180–190 g)
• Crushed tomatoes — 1 can (14 oz / 400 g)
• Full-fat coconut milk — 1 can (13.5 oz / 400 ml)
• Unsweetened creamy almond butter — 3 tbsp
• Juice of 1/2 small lemon
• Fresh cilantro, roughly chopped — 1/2 cup (about 8 g)
• Kosher or sea salt, to taste (about 1 tsp kosher salt suggested)
• Freshly cracked black pepper, to taste
• For serving: basmati or jasmine rice and roti, paratha, or naan

Method

1. Rinse the lentils in cold water until the water runs clear.
2. Heat a large, deep skillet or saucepan over medium-high heat. Add the oil. When shimmering, add the garlic, ginger, fresh turmeric (if using), and serrano pepper. Cook for 2 minutes, stirring often so the garlic does not burn.
3. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper. If using ground turmeric, add it with the other spices. Cook for 30–60 seconds, stirring frequently, until fragrant.
4. Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan. Add the lentils and crushed tomatoes, and mix well.
5. Reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are cooked through and mostly softened. If they need more time, add a few spoonfuls of broth or water and cook for another 5 minutes.
6. Remove the lid and stir in the coconut milk and almond butter. Season with salt and pepper to taste. Simmer uncovered on low for 5–8 minutes, until creamy and thickened.
7. Stir in the lemon juice and cilantro, then turn off the heat. For an extra-smooth curry, lightly purée with an immersion blender.
8. Serve with rice and/or Indian flatbread and additional cilantro. Refrigerate leftovers for 3–4 days.

Notes

Adjust the heat to taste: omit the peppers for no heat, use one seeded serrano or a jalapeño for mild heat, or use two serranos with seeds for a spicier curry.

Nutrition