Easy Red Lentil Curry (Vegan & One-Pot Recipe!)
If you’re on the hunt for a warming, hearty, and wholesome meal that’s both vegan and incredibly simple to throw together, look no further than this Easy Red Lentil Curry! This dish is not only packed full of flavor but also provides a rich source of protein and fiber thanks to the red lentils. With a delightful mix of spices and creamy coconut milk, you’ll find this curry to be a satisfying dish perfect for any day of the week. Plus, the best part? It all comes together in one pot, making cleanup a breeze!
Why It Works Every Time
The beauty of this Easy Red Lentil Curry lies in its simplicity and the perfect blend of spices. Red lentils cook quickly and break down to create a creamy texture, while the spices add depth and flavor without overwhelming the dish. Cooking everything in one pot not only saves time but also allows the flavors to meld beautifully. This recipe is adaptable, forgiving, and, most importantly, delicious!
Ingredient Rundown
To make this Easy Red Lentil Curry, you’ll need the following ingredients:
- 2 tbsp olive oil or coconut oil – For sautéing the aromatics and adding richness.
- 1 onion, finely chopped – This adds sweetness and depth of flavor.
- 2 tbsp fresh ginger, grated – A warm spice that brightens the dish.
- 3 garlic cloves, crushed – Essential for aromatic flavor.
- 1 cup red lentils – The star of the dish, providing protein and creaminess.
- 1 tsp ground coriander – Adds a citrusy, spicy note.
- 1 tsp Garam Masala – A warm spice blend that enhances the curry flavor.
- 1 tsp turmeric – Offers a beautiful color and earthy flavor.
- 2 bay leaves – Adds aromatic flavor while cooking.
- 2 cloves – Provides a warm and sweet spice note.
- 1 star anise – Adds a hint of licorice flavor.
- 2 cardamom pods – Introduces a sweet and floral note.
- 1 can diced tomatoes (about 7 oz) – Adds acidity and sweetness.
- 1 can coconut milk (14 oz) – Creaminess and richness that balances the spices.
- 1 cup vegetable stock – Provides the necessary liquid for cooking the lentils.
Kitchen Gear Checklist
Before you start cooking, make sure you have these essential kitchen tools on hand:
- Large pot or Dutch oven – Ideal for cooking everything in one pot.
- Wooden spoon – Perfect for stirring and preventing sticking.
- Measuring cups and spoons – For precise ingredient measurements.
- Sharp knife and cutting board – For chopping vegetables efficiently.
- Grater or microplane – For fresh ginger and garlic.
Easy Red Lentil Curry (Vegan & One-Pot Recipe!) — Do This Next
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil or coconut oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes until the onion is soft and translucent.
Step 2: Add Ginger and Garlic
Stir in the grated ginger and crushed garlic. Cook for an additional 1-2 minutes until fragrant, stirring frequently to avoid burning.
Step 3: Combine the Spices
Add the ground coriander, Garam Masala, turmeric, bay leaves, cloves, star anise, and cardamom pods to the pot. Stir well to coat the onions, garlic, and ginger with the spices. Cook for another minute to toast the spices lightly.
Step 4: Stir in the Lentils and Tomatoes
Add the red lentils and diced tomatoes to the pot. Mix everything together, ensuring the lentils are well combined with the aromatic mixture.
Step 5: Pour in the Coconut Milk and Stock
Pour in the coconut milk and vegetable stock. Stir to combine and bring the mixture to a gentle boil.
Step 6: Simmer the Curry
Once boiling, reduce the heat to low and let the curry simmer uncovered for about 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
Step 7: Adjust Seasoning and Serve
Remove the bay leaves, cloves, star anise, and cardamom pods before serving. Taste and adjust seasoning with salt and pepper as needed. Serve the curry hot with rice, quinoa, or naan!
What to Use Instead
If you’re missing some ingredients or prefer alternatives, consider these swaps:
- Olive oil – Can be replaced with any neutral oil, such as canola or avocado oil.
- Coconut oil – Substitute with any non-dairy butter or margarine.
- Fresh ginger – Ground ginger can be used in a pinch, but fresh is recommended for flavor.
- Diced tomatoes – You can use fresh tomatoes, but you may need to adjust the cooking time.
- Vegetable stock – Homemade vegetable broth or water works as a replacement.
Errors to Dodge
Here are some common pitfalls to avoid when making this Easy Red Lentil Curry:
- Don’t skip the toasting of spices; it enhances their flavor.
- Ensure you rinse the lentils well before adding them to the pot to remove any debris.
- Watch the cooking time; overcooking can lead to mushy lentils.
- Be careful with salt; the vegetable stock may already contain salt, so taste before adding more.
Save It for Later
This Easy Red Lentil Curry is perfect for meal prep! Here’s how to store it:
You can refrigerate leftovers in an airtight container for up to 4 days. When you’re ready to eat, simply reheat on the stove or in the microwave. This curry also freezes beautifully! Portion it into freezer-safe containers and store it for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove until heated through.
Quick Questions
Can I make this curry spicier?
Absolutely! Add some diced chili peppers or a pinch of cayenne pepper when cooking the spices to kick up the heat.
What can I serve with this curry?
This Easy Red Lentil Curry pairs wonderfully with rice, quinoa, or naan bread. You can also serve it with a side of steamed vegetables for a complete meal.
Can I use other types of lentils?
While red lentils are best for this recipe due to their quick cooking time and creaminess, you can use green or brown lentils, but they will require a longer cooking time and won’t break down as much.
Is this curry gluten-free?
Yes, all the ingredients in this Easy Red Lentil Curry are gluten-free, making it a great option for those with gluten sensitivities.
Final Bite
This Easy Red Lentil Curry (Vegan & One-Pot Recipe!) is a game-changer for anyone looking to whip up a quick, nutritious, and flavorful meal. The aromatic spices, creamy coconut milk, and tender lentils blend together to create a dish you’ll want to make again and again. Whether you’re serving it for a cozy family dinner or meal prepping for the week ahead, this curry is sure to impress with its simplicity and taste.
The vibrant colors and rich flavors will not only satisfy your taste buds but also nourish your body. It’s a comforting dish that brings warmth and joy to your dining table. So grab your ingredients, and let’s get cooking! You won’t regret diving into a bowl of this delightful curry.
Easy Red Lentil Curry (Vegan & One-Pot Recipe!)
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the olive oil or coconut oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes until the onion is soft and translucent.
- Stir in the grated ginger and crushed garlic. Cook for an additional 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Add the ground coriander, Garam Masala, turmeric, bay leaves, cloves, star anise, and cardamom pods to the pot. Stir well to coat the onions, garlic, and ginger with the spices. Cook for another minute to toast the spices lightly.
- Add the red lentils and diced tomatoes to the pot. Mix everything together, ensuring the lentils are well combined with the aromatic mixture.
- Pour in the coconut milk and vegetable stock. Stir to combine and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the curry simmer uncovered for about 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
- Remove the bay leaves, cloves, star anise, and cardamom pods before serving. Taste and adjust seasoning with salt and pepper as needed. Serve the curry hot with rice, quinoa, or naan!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This curry freezes well; store in freezer-safe containers for up to 3 months.
- For a spicier version, add diced chili peppers or cayenne pepper when cooking.
