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Easy One-Pot Red Lentil Curry

A close-up overhead shot of a white bowl filled with vibrant orange lentil curry, garnished with fresh cilantro.
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A hearty and flavorful vegan red lentil curry made in one pot, perfect for a quick and healthy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked basmati rice or naan, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic and ginger and cook for 1 minute more until fragrant.
  3. Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  4. Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until lentils are tender.
  5. Stir in the coconut milk, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until heated through and slightly thickened.
  6. Taste and adjust seasoning as needed.
  7. Serve hot over basmati rice or with naan. Garnish with fresh cilantro.

Notes

  • For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
  • You can add other vegetables like spinach, diced tomatoes, or peas along with the lentils.
  • This curry freezes well for future meals.

Nutrition

Find it online: https://mdlatdmm.com/lentil-curry-recipe-one-pot-vegan/