Red Lentil Coconut Curry (2024)

This red lentil coconut curry is the ultimate beginner-friendly dish that can be made in bulk and enjoyed throughout the week. It has every nutritional component you may need and goes perfectly with rice or naan.

One of the advantages of making curry is versatility. It’s the perfect way to use up leftover veggies at the end of the week, which served as the inspiration for the Everything But The Kitchen Sink Curry recipe in my first cookbook.

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Why You’ll Love This Recipe

• This red lentil coconut curry hits every bullet point on a nutrition list. Lentils are an excellent source of plant-based protein, coconut milk provides the necessary dose of fats, and there is enough dietary fiber. Served with rice or naan, you get a beautiful, well-rounded meal.
• The variety of warm curry spices and aromatics such as ginger, garlic, cumin and turmeric stimulate digestion. not to mention the amazing flavors they bring!
• Absolutely anyone can make this. This red lentil coconut curry requires minimal prep and equipment. Plus, you can save time and effort by using a food processor to dice up the onion, garlic, and ginger. So easy!
• Think of this recipe as a flavor base. You can add more veggies, spices, and sides depending on what you have available. But trust me – this curry is amazing on its own!
• This is an allergen-friendly recipe, easy to adjust for people with soy or gluten allergies. Naturally, it does not contain any nuts, or common animal product allergens (like eggs or dairy).

Is Red Lentil Curry Traditional?

Red lentil curry is a popular dish in many South Asian cuisines, particularly in countries like India, Pakistan, Bangladesh, and Sri Lanka. While it may not be considered a “traditional” recipe in the sense of having ancient origins, it has certainly become a staple in the modern culinary repertoire of these regions.

Lentils have been cultivated in South Asia for thousands of years, and they play a significant role in the diets of many people in the region. In countries like India, for example, where a significant portion of the population practices vegetarianism or reduces their consumption of meat for cultural, religious, or economic reasons, lentils play a crucial role in providing essential nutrients, including protein.

Lentil-based dishes, including various types of lentil curries, have been prepared and enjoyed for generations.

The specific recipes for red lentil curry can vary widely depending on the region, household, and personal preferences of the cook. It typically involves cooking red lentils with a variety of spices, aromatics, and sometimes vegetables, resulting in a flavorful and nutritious dish.

Although I would never claim my curry as an authentic South Asian recipe, it is definitely inspired by the typical ingredients you see in a red lentil coconut curry.

How to Make This Recipe

Start by prepping the few ingredients that require dicing and chopping. Then, heat the olive oil (if using) in a pan over medium heat. Add shallot, garlic, and fresh ginger, then saute for a couple of minutes, until the shallot starts turning translucent.

Add your spices, and keep sauteing everything together for an additional 2-3 minutes. This will release the aromas and fill your house with the most amazing smell!

Rise your red lentils and add them into the pan. Stir in the crushed tomatoes, water, soy sauce, and coconut milk. Once everything is combined, bring the contents to a simmer, and cook for about 15 minutes until the lentils are ready.

Be sure to stir from time to time and reduce the heat if the lentils are absorbing the liquid too quickly. Once your red lentil coconut curry is ready, serve with cilantro and lime over rice or naan.

Hack It!

• This is your chance to use up leftover produce at the end of the week. If you have a handful of vegetables that would otherwise go bad, chop them up and throw them in. think of it as bonus nutrients!
• Some people don’t like the strong coconut flavor of coconut milk. You could use a combination of cashew cream and plant-based milk for a similar effect.
• If you have a soy allergy, skip soy sauce in favor of liquid aminos or vegetable bouillon. As for gluten allergies, use tamari soy sauce as it does not contain wheat.
• This is a very mild curry spice mix. If you prefer a hot curry, add some white pepper and chili powder to your dish for an extra kick.
• This curry stores in the fridge for a few days, perfect for meal prep. You can also split it into portions and freeze for later.

Kitchenware and Equipment

If you prefer to dice your veggies manually, you’ll need a sharp knife and a cutting board. If you would rather not, throw your shallot, garlic and ginger into a food processor and blitz for a few seconds.

Everything else is done in a single pot. As a person who loves one-pot wonders, I would recommend investing in a high-quality non-stick pan. Long-term, it’s definitely worth it.

Another note on the pan you use for this recipe, make sure it doesn’t stain. The combination of curry spices and canned tomatoes can leave a mark.

Finally, to store the leftovers in the fridge, I would recommend using non-stain reusable food containers that are safe to go into the microwave. This way, you can easily reheat your curry at home or even at work.

Other Curry Recipes You’ll Love

• Peanut Butter Curry
• Hidden Vegetable Tofu Curry
• Thai Curry Fried Rice
• Chickpea Spinach Curry
• Creamy Cauliflower Curry

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