Spicy Red Lentil Curry
A delicious and creamy Spicy Red Lentil Curry packed with flavors and spices.
Equipment
- large skillet
Ingredients
- 1 cup red lentils
- 4 tablespoon avocado oil or olive oil
- 4 cloves garlic finely minced
- 2 inch fresh ginger finely minced
- 2 pieces serrano peppers finely minced
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper or less, to taste
- ½ teaspoon ground coriander
- 2 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt use more as needed
- 1 teaspoon freshly cracked black pepper
- 1 can (13.5-ounce/400 ml) full-fat coconut milk
- 1 can (14-ounce/400g) crushed tomatoes
- 1 tablespoon lemon juice
- ½ cup fresh cilantro roughly chopped
Instructions
- Rinse the lentils in cold water until the water runs clear. Then soak overnight or at least for 6 hours.
- Heat a large, deep skillet over medium-high heat and add in the avocado oil or olive oil. Cook garlic, ginger, and serrano pepper for 3 minutes.
- Add in cumin, cayenne pepper, coriander, curry powder, garam masala, turmeric, salt, and black pepper. Cook for 30-60 seconds until fragrant.
- Add in the lentils, crushed tomatoes, and coconut milk. Reduce heat and simmer for 20 to 25 minutes.
- Turn off the heat and stir in the lemon juice and cilantro. Adjust for salt as needed.
- Serve with rice and/or flatbread and garnish with additional cilantro.
Notes
Use 1 serrano pepper if you can’t handle too much spice. You can decrease the cayenne pepper to ½ teaspoon if you don’t want this curry too hot. If not soaking overnight, add 1 cup of water to the curry plus more as needed.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 800mgFiber: 12gSugar: 7gVitamin A: 4IUVitamin C: 15mgCalcium: 6mgIron: 15mg
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