Easy Red Lentil Curry Recipe

Traditionally curry has long been a popular dish in India, but nowadays curries are popular all over the world and are a great option for vegetarians to enjoy a hearty, flavoursome dish whilst travelling! This curry recipe is unbelievably easy, comforting and delicious. It makes the best leftovers and is freezer-friendly. By using traditional spices like turmeric, curry powder, cayenne pepper and cumin, this dish is inviting, flavoursome and nutritious. The ingredients for this curry are quite simple; using staples like red lentils, canned coconut milk, spices and hearty veggies. It is delicious warmed up over basmati rice and a squeeze of lemon juice!

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Easy Red Lentil Curry
Recipe Type: Easy Red Lentil Curry
Cuisine: Indian
Author: World of Wanderlust
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4
An easy, nutritious and comforting red lentil curry recipe!
Ingredients
  • 1 tbsp olive oil or coconut oil
  • 1 small white or yellow onion, finely chopped
  • 1 thick inch of ginger root, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp of curry powder (plus more if desired)
  • 1/2 tsp of turmeric
  • 1/4 tsp of cumin
  • 1/4 tsp of cayenne pepper
  • 1/4 tsp salt and pepper
  • 1 cup of red lentils
  • 2 cups of water
  • 1 red bell pepper, finely chopped
  • 2 carrots, finely chopped
  • 2 medium sized potatoes, scrubbed and finely chopped
  • 1 cup of full-fat organic canned coconut milk (about 1/2 of a 15oz can)
  • 1 handful of fresh parsley and cilantro
  • 1 handful of cherry tomatoes, to garnish
  • Fresh lemons and juice, to garnish
  • Cooked basmati rice, if desired
Instructions
  1. Add the olive oil, onion, ginger and garlic to a large pot on medium heat and lightly cook until golden.
  2. Add the spices and mix for a bit more, until nicely combined.
  3. Add the water, lentils and veggies and bring to a boil. Reduce heat and let the curry simmer.
  4. After about 15 minutes of simmering, add the coconut milk and any more spice if needed.
  5. Once warm and combined, you may blend this with a hand-stick blender or leave it as is for more of a chunkier curry – both are delicious options, it is more of a consistency preference.
  6. Pour over rice and serve with fresh herbs, cherry tomatoes and squeezed lemon juice.
3.4.3177

 

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