Red Lentil Curry – Best Ever Easy Cozy Creamy Vegan Curry

by
bowl of red lentil curry with spinach in a creamy golden sauce

A bowl of creamy red lentil curry with spinach and a golden-orange sauce, served with fluffy rice and lime wedges.

Red lentil curry is cozy, creamy, and packed with flavor—without being hard to make. The lentils cook quickly, the sauce turns silky, and the spices make your kitchen smell amazing. This red lentil curry is a one-pot meal that’s perfect for easy weeknight dinners and meal prep lunches.

Introduction

Table of Contents show

If you want a comforting dinner that’s plant-based and still super satisfying, red lentil curry is it. It’s rich, hearty, and comes together with pantry staples.

The standout trick is blooming the spices in the oil before you add liquids. That wakes up the flavor and makes the curry taste deeper. Trust me, don’t skip this step… it’s what makes the curry taste bold instead of bland.

This red lentil curry is also a fan-favorite because it’s flexible. Add spinach, swap the spice level, serve it with rice or flatbread—either way, it’s a cozy win.

Why You’ll Love This Red Lentil Curry

  • One-pot comfort: Creamy, cozy curry with minimal cleanup.
  • High-protein and filling: Lentils make it hearty and satisfying.
  • Fast weeknight dinner: Red lentils cook quickly.
  • Meal prep friendly: Leftovers taste even better the next day.
  • Vegan and dairy-free: Naturally plant-based.

Ingredients for the Best Red Lentil Curry

ingredients for red lentil curry including red lentils coconut milk tomatoes spices spinach and lime
Pantry staples for a cozy vegan red lentil curry
  • Olive oil (2 tablespoons) – for sautéing; coconut oil works too.
  • Yellow onion, diced (1 large) – sweet-savory base.
  • Garlic, minced (4 cloves) – big flavor.
  • Ginger, grated (1 tablespoon) – warm and fresh; ground ginger works (1/2 teaspoon).
  • Curry powder (2 teaspoons) – flavor backbone.
  • Ground cumin (1 teaspoon) – earthy depth.
  • Ground turmeric (1/2 teaspoon) – golden color and warmth.
  • Paprika (1 teaspoon) – gentle sweetness and color.
  • Red lentils, rinsed (1 1/2 cups) – cook fast and turn creamy.
  • Canned diced tomatoes (1 can, 14.5 ounces) – adds body and tang.
  • Vegetable broth (3 cups) – low-sodium is best.
  • Coconut milk (1 can, 13.5 ounces) – makes it creamy; use light coconut milk for a lighter curry.
  • Salt (1 teaspoon, then to taste) and black pepper (1/2 teaspoon) – adjust at the end.
  • Baby spinach (3 cups) – stirs in at the end; kale also works.
  • Lime juice (1–2 tablespoons) – bright finish.
  • Optional: chopped cilantro (2 tablespoons) – fresh topping.

Helpful note: Rinse red lentils well so the curry tastes clean and not dusty.

Red Lentil Curry Recipe Step-by-Step

four panel collage showing steps to make red lentil curry
Sauté, simmer, stir in coconut milk and greens, and finish with lime
  • 1. Sauté: Heat oil in a large pot over medium heat. Add onion and cook 6–8 minutes until softened. Add garlic and ginger and cook 30 seconds until fragrant.
  • 2. Bloom: Stir in curry powder, cumin, turmeric, and paprika. Cook 30 seconds, stirring, until the spices smell toasty.
  • 3. Simmer: Add rinsed lentils, tomatoes, and broth. Bring to a boil, then reduce to a gentle simmer. Cook 12–18 minutes, stirring occasionally, until lentils are soft.
  • 4. Creamy: Stir in coconut milk and simmer 3–5 minutes, until silky and slightly thick. If it looks too thick, add a splash of broth.
  • 5. Greens: Stir in spinach until wilted, about 1–2 minutes.
  • 6. Finish: Turn off heat, stir in lime juice, and taste. Add more salt or lime if needed.

Tips for Perfect Red Lentil Curry

  • Bloom spices briefly for deeper flavor.
  • Stir while simmering so lentils don’t stick.
  • Add broth if it thickens too much (lentils absorb liquid).
  • Finish with lime for brightness.
  • Taste at the end—salt is what makes the flavors pop.

Variations & Substitutions

  • Extra veggies: Add diced sweet potato (1 cup) with the lentils (cook a bit longer).
  • Spicy: Add a pinch of cayenne or crushed red pepper.
  • More protein: Add chickpeas (1 can, drained) near the end.
  • Tomato-free: Use 1 1/2 cups roasted red pepper puree instead of tomatoes.
  • “Lazy” version: Use a curry paste (check heat level) and simmer with lentils.

Make-Ahead & Freezing

Fridge: Store 4–5 days.
Reheat: Warm on the stove over medium-low; add broth if thick.
Freezer: Freeze up to 3 months. Thaw overnight and reheat gently.

Serving Suggestions & Pairings

  • Steamed rice or quinoa
  • Warm flatbread
  • Cucumber salad for crunch
  • Extra lime wedges and herbs

Recipe Card

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired
Diet: Vegan

Reader Review: This curry was so creamy and flavorful. The lime at the end makes it taste bright and fresh.

If you make this red lentil curry, please leave a rating and comment. Are you adding spinach, chickpeas, or extra spice?

Leave a Comment