This Easy Creamy Red Lentil Curry is one of those cosy dinners that makes you wonder why you don’t cook lentils more often. Rich, creamy and packed with flavour, it’s the perfect meatless meal for busy weeknights.
There are some recipes that just make vegetarian eating ridiculously easy. Right?
Because let’s be honest, when I announce, “We’re eating vegetarian tonight,” I sometimes see my husband’s soul leave his body for a few seconds. And not in a good way.
But there are exceptions.
If I say, “We’re having Fiesta Quinoa tonight,” or some other vegetable dish I know scores a solid 10/10, the soul remains intact. 😂
And this Creamy Red Lentil Curry? It definitely belongs in that category. It is one of those absolute keepers.
It’s cosy, creamy, packed with flavour and sometimes I feel like our hard-working guts just need a break from all the meat. Yes? Yes!
I’m pretty sure that when your gut sees a lentil coming through, it’s doing it’s own little version of a fist-pump! Lentils are packed with goodness, and contain prebiotic fibre which helps feed all those good bacteria in your gut. So really, we should all be eating them more often.
So friends, schedule a lentil night.
Perhaps pre-warn your partner or family that a vegetarian meal is on the cards.
Or maybe don’t.
Perhaps just make this for yourself and enjoy the leftovers for lunch all week long.
But please, whatever you do, don’t skip the almond butter. Promise me? It adds such a lovely richness to the sauce and makes the whole thing next-level delicious.
Now go and put lentils on your shopping list.
Creamy Red Lentil Curry
Prep Time: 10 minutes- Cook Time: 30 minutes
- Total Time: 40 minutes
Yield: 4 servings 1x
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This Easy Creamy Red Lentil Curry is a simple vegetarian dinner made with pantry staples, coconut milk and warming spices. Rich, creamy and packed with flavour, it’s an easy weeknight meal that’s ready in under 40 minutes.
Ingredients
- 1 tablespoon coconut oil
- 4 cloves garlic, crushed
- 2-inch piece fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chilli flakes
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 cup red lentils, rinsed
- 2 cups vegetable stock
- 1 x 400g tin chopped tomatoes
- 1 x 400ml tin coconut milk
- 3 tablespoons almond butter
- Juice of ½ lemon
- ½ cup fresh coriander, chopped
To Serve
- Basmati rice
- Extra fresh coriander
- Sour cream (optional)
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the garlic, ginger and turmeric and cook for 1-2 minutes until fragrant.
- Stir in the cumin, coriander, chilli flakes, curry powder and garam masala. Cook for another 30 seconds, stirring continuously.
- Add the vegetable stock, tinned tomatoes and rinsed lentils. Use a potato masher to crush the tomatoes. Stir well and bring to a gentle simmer.
- Reduce the heat, cover and cook for about 20 minutes, stirring occasionally, until the lentils are soft.
- Stir through the coconut milk and almond butter. Simmer uncovered for 5-8 minutes until the curry is thick, creamy and rich.
- Remove from the heat and stir in the lemon juice and fresh coriander. Season generously with salt and pepper.
- Serve over a bed of basmati rice with extra coriander sprinkled over the top, and even a dash of sour cream if you have!
Notes
- Leftovers keep well in the fridge for up to 4 days.
- For extra vegetables, stir through a few handfuls of baby spinach during the final few minutes of cooking.
Based on the recipe by: Rainbow Plant Life
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