Lentils have to be one of the best grains when it comes to versatility, they are flavor sponges and perfect for truly any dish! They are a fantastic way to add protein into a meal to make it more hearty, and they're so good for you. What's even better than lentils themselves? Making them into a flavorful curry. Curries are so fun to make because there are so many variations of spice and flavors.
Why you'll love this red lentil curry:
- Flavorful: Curries are jammed with spices and flavor
- Easy: Make this recipe in only about 45 minutes. It's a great quick dinner option
- Spicy: This curry has a kick to it but it's easy to omit if you aren't into spicy foods
Ingredient Notes:
Red Lentils: I used red lentils in this curry recipe. Red lentils are rich and earthy, and cook down easily to absorb all the flavors they are surrounded by. They are also a great source of iron and fiber. For this recipe, I used Silo Pulses & Grains Red Lentils. They make quality grains right in Canada, and I love all their products.
Coconut Milk: Coconut milk is what adds creaminess to a good curry, but did you know it also contains antioxidants, can help build your immune system, and even assist in preventing you from some diseases?
Ginger: Use fresh ginger in this recipe because it'll pack a punch of flavor you need and want in a curry. Ginger is great as an immune booster too. So yummy and good for you!
How to make red lentil curry:
- Prepare the Silo Red Lentils in advance by rinsing, straining, and cooking according to the instructions on the package. Set aside and cool.
- Place the coconut oil in a large pot or saucepan over medium-high heat.
- Add the onion and garlic. Cook for 4 – 5 minutes to soften and become fragrant.
- Add all the spices and vegetable bouillon paste.
- Cook for another 2 – 3 minutes to allow the flavors to become fragrant.
- Add the water and prepare Silo Red Lentils.
- Add the tomato sauce, stir, and cook for 6-8 minutes.
- Add the lemon juice, coconut milk, and nut butter.
- Continue to cook for 5-10 minutes until heated together and flavors combined.
- Adjust seasoning to taste. Serve with fresh cilantro, rice, toasted flatbread, and enjoy!
Expert Tips & FAQ:
What if I don't like spicy food? If you’re sensitive to heat, omit the chili powder and red chili flakes.
Flatbread: Always toast your flatbread before serving, either on a skillet or in the oven.
Storage: Store this in an airtight container in the fridge for 4 – 5 days. Reheat to serve.
Red Lentil Curry
Prep time: 45 minutes
Serves 4 - 6
1 cup Silo Red Lentils
1 tbsp. refined virgin coconut oil, or a neutral-flavoured oil
1 small yellow onion, finely chopped
4 garlic cloves, minced
2-inch piece fresh ginger, peeled + grated
1 tbsp. grated fresh turmeric, or 1 tsp turmeric powder
2 tsp. curry powder
1 tsp. garam masala
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
½ tsp. coriander
½ tsp. red chili flakes
½ tsp. black pepper
1 tbsp. vegetable bouillon paste
1 cup water
1 ¾ cups tomato sauce
1 - 400ml can full-fat coconut milk
1 tbsp. nut butter of choice
½ small lemon, juiced
½ cup fresh cilantro, roughly chopped
Serve with
Basmati or Jasmine rice
Indian flatbread such as roti, paratha, or naan
Instructions
Prepare the Silo Red Lentils in advance by rinsing, straining, and cooking according to the instructions on the package. Set aside and cool.
Place the coconut oil in a large pot or saucepan over medium-high heat.
Add the onion and garlic. Cook for 4 – 5 minutes to soften and become fragrant.
Add all the spices and vegetable bouillon paste.
Cook for another 2 – 3 minutes to allow the flavors to become fragrant.
Add the water and prepare Silo Red Lentils.
Add the tomato sauce, stir, and cook for 6 – 8 minutes.
Add the lemon juice, coconut milk, and nut butter.
Continue to cook for 5 – 10 minutes until heated together and flavours combined.
Adjust seasoning to taste.
Serve with fresh cilantro, rice, toasted flatbread, and enjoy!
Notes:
If you’re sensitive to heat, omit the chili powder and red chili flakes.
Always toast your flatbread before serving, either on a skillet or in the oven.
Store this in an airtight container in the fridge for 4 – 5 days. Reheat to serve.
Nutrition Facts
Serves 6
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Amount Per Serving |
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|---|---|---|
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Calories |
539 |
|
|
% Daily Value* |
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Total Fat 26.1g |
33% |
|
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Saturated Fat 15.9g |
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|
Trans Fat 0g |
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Polyunsaturated Fat 2.5g |
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|
Monounsaturated Fat 6.1g |
0% |
|
|
Cholesterol 0mg |
0% |
|
|
Sodium 1007.6mg |
44% |
|
|
Total Carbohydrate 62.6g |
23% |
|
|
Dietary Fiber 12g |
43% |
|
|
Sugars 8.3g |
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Protein 21.7g |
43% |
|
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