This red lentil curry is warm, bold, and deeply comforting, built around slow-simmered spices and a creamy finish. The lentils break down naturally as they cook, creating a smooth, nourishing base. Heat builds gently rather than aggressively, keeping the dish balanced and approachable. Fresh herbs lift the richness and bring clarity to each bite. Chili added at the end sharpens the flavors without overwhelming them. It’s everyday comfort food with energy, meant to be eaten slowly and shared.
Creamy Spicy Red Lentil Curry
Creamy spicy red lentil curry with coconut milk, fresh herbs, and chili for a warm, comforting vegetarian meal.
Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat oil in a pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add cumin, coriander, turmeric, chili powder, and salt. Stir briefly.
- Add red lentils, crushed tomatoes, coconut milk, and water or broth.
- Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally, until lentils are soft and creamy.
- Taste and adjust seasoning as needed.
- Serve warm, garnished with fresh herbs and sliced chili.
Nutrition
Notes
Add more liquid for a looser curry if desired.
Spinach can be stirred in at the end for extra greens.
Flavors deepen after resting for a few minutes.