If you’re looking for a hearty, flavorful dish that’s both nutritious and budget-friendly, this Spicy Lentil and Tomato Curry is exactly what you need. I’ve perfected this recipe to deliver the perfect balance of warming spices, tender lentils, and rich tomato sauce. It’s a fantastic meat-free option that doesn’t compromise on protein or flavor, and it comes together in just one pot.
Ingredients
- 2 cups red lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon red chili flakes (adjust to taste)
- 2 cans (14 oz each) diced tomatoes
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, sautéing for another minute until fragrant.
- Stir in curry powder, cumin, and chili flakes. Toast the spices for 30 seconds to release their flavors.
- Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Pour in the coconut milk and simmer for another 10 minutes until lentils are tender and curry reaches desired consistency.
- Season with salt and pepper to taste, garnish with fresh cilantro before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 portions
Recipe Notes
This Spicy Lentil and Tomato Curry is incredibly versatile and forgiving. Here are some helpful tips to make it perfect every time:
- If the curry becomes too thick, simply add a splash of water or broth to reach your desired consistency.
- Red lentils work best as they cook quickly and break down nicely, but you can use brown lentils if needed (just increase cooking time by 10-15 minutes).
- For meal prep, this curry actually tastes better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Serve with rice, naan bread, or quinoa for a complete meal.
- To reduce spiciness, start with half the amount of chili flakes and adjust to taste.
Spicy Lentil and Tomato Curry
A hearty, flavorful, nutritious and budget-friendly dish with warming spices, tender lentils, and rich tomato sauce. A fantastic meat-free option.
Ingredients
- 2 cups red lentils rinsed and drained
- 2 tablespoons olive oil
- 1 large onion finely diced
- 4 garlic cloves minced
- 2 tablespoons fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon red chili flakes adjust to taste
- 2 cans 14 oz each diced tomatoes
- 4 cups vegetable broth
- 1 can 14 oz coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, sautéing for another minute until fragrant.
- Stir in curry powder, cumin, and chili flakes. Toast the spices for 30 seconds to release their flavors.
- Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Pour in the coconut milk and simmer for another 10 minutes until lentils are tender and curry reaches desired consistency.
- Season with salt and pepper to taste, garnish with fresh cilantro before serving.
