Lentil Curry is a delicious and hearty dish that brings a burst of flavor to your table. It combines tender lentils with creamy coconut milk and a mix of aromatic spices. This recipe is perfect for a cozy dinner or meal prep for the week. With its warm spices and nutritious ingredients, it’s a comforting dish that everyone will love.
Why Make This Recipe
Making Lentil Curry is a fantastic choice for numerous reasons. First, it is easy to prepare and doesn’t require intricate cooking skills. Second, lentils are a great source of protein and fiber, making this dish a filling and healthy option. Plus, it’s vegan-friendly and can easily be adjusted to fit your taste buds by choosing the spice level you prefer. Overall, it’s a winning recipe for delicious home cooking!
How to Make Lentil Curry
Ingredients
- 50g (3 tbsp) unsalted butter (or 2 tbsp neutral oil)
- 4 garlic cloves, finely minced (Note 1)
- 1.5 tbsp ginger, finely minced (Note 1)
- 1 onion, finely chopped (white, yellow, or brown)
- 2 tbsp curry powder (mild or spicy based on your preference, Note 2)
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper (optional)
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup dried lentils (green or brown, or any other dried lentils or split peas, Note 3)
- 400 ml / 14 oz full-fat coconut milk
- 400g / 14 oz canned tomatoes (crushed or diced)
- 3 cups (750 ml) water
- 1/2 cup coriander/cilantro, finely chopped
- Yogurt (optional)
- Basmati rice (or other rice)
Directions
Saute Onion: Melt the butter in a pot over medium heat. Add the chopped onion, garlic, and ginger. Cook slowly for about 10 minutes, stirring occasionally, until everything is golden and sweet.
Cook Off Spices: Increase the heat to high. Add the curry powder and turmeric. Stir well for about 1.5 minutes to release the flavors.
Add Everything Else: Pour in the remaining ingredients and mix well. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low or medium-low so it simmers gently.
Simmer: Let it simmer for 30 minutes. After that, remove the lid and simmer for another 10 minutes to thicken the sauce. If the mixture is too thick, add a bit of water. If it is too thin, continue simmering with the lid off to thicken it up.
Coriander: Stir in half of the chopped coriander. Taste and adjust the salt if needed.
Serve: Serve hot over basmati rice, garnished with more coriander and a dollop of yogurt if desired. For a low-carb option, you can serve it over cauliflower rice.
How to Serve Lentil Curry
Lentil Curry is best served warm, over a bed of fluffy basmati rice. You can add a dollop of yogurt on top for creaminess and sprinkle with fresh coriander. It pairs well with naan or any type of flatbread for dipping.
How to Store Lentil Curry
Leftover Lentil Curry can be stored in an airtight container in the fridge for up to 5 days. If you want to keep it longer, freeze it in suitable containers for up to 3 months. Just thaw and reheat when you are ready to enjoy it again!
Tips to Make Lentil Curry
- For extra flavor, consider adding a splash of lemon juice before serving.
- If you prefer a thinner curry, add more coconut milk or water until you reach your desired consistency.
- Experiment with different types of lentils or even add veggies like spinach or bell peppers for extra nutrition and color.
Variation
You can make this recipe using red lentils, which cook faster and break down into a creamier texture. Also, feel free to add vegetables like carrots, peas, or sweet potatoes for added flavor and texture.
FAQs
1. Can I use fresh ginger instead of dried?
Yes, freshly minced ginger works great in this recipe and will add a nice kick of flavor!
2. Can I make this curry spicier?
Absolutely! You can add more cayenne pepper or even chopped chilies to boost the heat.
3. What should I do if I don’t have coconut milk?
If you don’t have coconut milk, you can substitute it with vegetable broth or a mix of milk and cream for a different flavor profile.
Enjoy this mega flavor Lentil Curry recipe that’s sure to warm your heart and satisfy your taste buds!
Lentil Curry
Ingredients
For the curry
- 50 g unsalted butter (or 2 tbsp neutral oil)
- 4 cloves garlic, finely minced Note 1
- 1.5 tbsp ginger, finely minced Note 1
- 1 medium onion, finely chopped (white, yellow, or brown)
- 2 tbsp curry powder (mild or spicy based on your preference) Note 2
- 0.5 tsp turmeric powder
- 0.5 tsp cayenne pepper (optional)
- 1.25 tsp salt
- 0.5 tsp black pepper
- 1 cup dried lentils (green or brown, or any other dried lentils or split peas) Note 3
- 400 ml full-fat coconut milk
- 400 g canned tomatoes (crushed or diced)
- 3 cups water
- 0.5 cup coriander/cilantro, finely chopped
- to taste Yogurt (optional)
- to serve Basmati rice (or other rice)
Instructions
Cooking
- Melt the butter in a pot over medium heat. Add the chopped onion, garlic, and ginger. Cook slowly for about 10 minutes, stirring occasionally, until everything is golden and sweet.
- Increase the heat to high. Add the curry powder and turmeric. Stir well for about 1.5 minutes to release the flavors.
- Pour in the remaining ingredients and mix well. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low or medium-low so it simmers gently.
- Let it simmer for 30 minutes. After that, remove the lid and simmer for another 10 minutes to thicken the sauce. If the mixture is too thick, add a bit of water. If it is too thin, continue simmering with the lid off to thicken it up.
- Stir in half of the chopped coriander. Taste and adjust the salt if needed.
- Serve hot over basmati rice, garnished with more coriander and a dollop of yogurt if desired.
