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For this creamy red lentil curry, you will need: - 1 cup red lentils, thoroughly rinsed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of fresh ginger, finely grated - 1 can (14 oz) coconut milk - 1 can (14 oz) diced tomatoes, undrained - 2 tablespoons curry powder - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 tablespoon vegetable oil - 2 cups vegetable broth - 1 cup fresh spinach leaves, packed - Salt and freshly ground black pepper to taste - Fresh cilantro, roughly chopped, for garnish To make this dish, gather these tools: - A large pot for cooking - A sharp knife for chopping - A cutting board - A measuring cup for lentils and broth - A spoon for stirring - A grater for ginger You can easily swap some ingredients if needed: - Use yellow lentils instead of red for a different color. - Swap fresh ginger for ground ginger if that's what you have. - Use almond milk instead of coconut milk for a lighter version. - If you want more heat, add chili powder or fresh chili peppers. - Spinach can be replaced with kale or Swiss chard for a different green. These substitutions keep the dish tasty while allowing for flexibility. Feel free to experiment! {{ingredient_image_2}} - Heating the Oil: Start by heating the vegetable oil in a large pot over medium heat. You want the oil to shimmer but not smoke. This step helps build the base flavor. - Adding Aromatics: Next, add the finely chopped onion to the pot. Sauté it for about 5 minutes until it turns soft and translucent. This makes the onion sweet and tasty. - Toasting the Spices: Now, add the minced garlic and grated ginger. Sauté for 2 more minutes until fragrant. Then, sprinkle in the curry powder, turmeric, and cumin. Stir well and let the spices toast for 1 minute. This step boosts their flavors. - Combining Ingredients: Pour in the undrained diced tomatoes and vegetable broth. Stir everything together to mix well. This creates a delicious and colorful base for your curry. - Incorporating Lentils: Gently add the rinsed red lentils to the pot. Stir to ensure they are evenly mixed with the other ingredients. Lentils will soak up all the flavors. - Simmering the Curry: Bring the mixture to a boil. Once it boils, lower the heat to a gentle simmer. Cook uncovered for about 20 minutes until the lentils are tender. Stir occasionally to prevent sticking. - Adding Coconut Milk and Spinach: Once the lentils are cooked, stir in the coconut milk and fresh spinach leaves. Cook for another 5 minutes. This makes the curry creamy and adds vibrant color. - Seasoning to Taste: Taste your curry. Add salt and freshly ground black pepper as needed. Adjust to your liking. This step is key to making it just right. - Serving and Garnishing: Serve the curry hot in bowls. Garnish with fresh chopped cilantro on top. This adds a nice pop of color and flavor. Enjoy with warm naan or rice for a complete meal. To make your curry creamy, use full-fat coconut milk. This adds a rich taste and smooth feel. Stir in the coconut milk at the end of cooking. This keeps it from curdling. If you want more creaminess, blend a small part of the lentils. This gives a thick texture without losing the lentil bits. One common mistake is not rinsing the lentils. Rinsing removes dirt and helps keep the curry clean. Another mistake is cooking lentils too long. Overcooked lentils turn mushy. Aim for tender lentils that still hold their shape. Lastly, don’t skip seasoning at the end. Taste and adjust salt and pepper to boost flavor. Start by sautéing the onion, garlic, and ginger well. This builds a strong flavor base. Toast the spices for a minute before adding liquids. This enhances their aroma and taste. Simmer your curry on low heat. Stir occasionally to prevent sticking. This gentle cooking melds the flavors nicely. Enjoy your cooking journey! Pro Tips Rinse Your Lentils: Always rinse red lentils thoroughly before cooking. This helps remove any dust or impurities and ensures a cleaner final dish. Adjust Spice Levels: If you prefer a spicier curry, consider adding a pinch of red pepper flakes or fresh chili peppers when you toast the spices. Enhance Creaminess: For an extra creamy texture, add a tablespoon of nut butter (like almond or cashew) along with the coconut milk. Experiment with Greens: Feel free to mix in other leafy greens such as kale or Swiss chard for added nutrition and flavor. {{image_4}} This creamy red lentil curry is perfect for both vegetarians and vegans. The base is already plant-based, using red lentils and coconut milk. To make it more filling, you can add more vegetables. Try adding carrots, sweet potatoes, or bell peppers. These veggies not only add flavor but also boost nutrition. If you want a protein boost, consider adding chickpeas or tofu. Simply mix them in during the last few minutes of cooking. This keeps them from getting mushy. Feel free to play with spices to change the flavor. If you like heat, add cayenne pepper or diced green chilies. For a smoky taste, try smoked paprika or a dash of liquid smoke. You can also mix in fresh herbs like basil or mint for a fresh twist. These herbs add brightness to your curry. Don't forget to adjust the salt and pepper to balance new flavors. Serve this curry with warm rice or naan for a full meal. Rice soaks up the curry sauce well. Naan is perfect for scooping. For a refreshing touch, add a slice of lime or a sprinkle of fresh cilantro on top. This adds color and flavor. Pairing it with a light salad can also make for a nice balance. Your creamy red lentil curry will impress anyone who tries it! To store your creamy red lentil curry, let it cool first. Once cool, put it in an airtight container. You can keep it in the fridge for up to 4 days. Make sure to label the container with the date. When you want to eat the leftovers, take out the curry. Place it in a pot over low heat. Stir often to heat it evenly. You can add a splash of water or broth if it seems too thick. Heat until it is warm throughout. For long-term storage, you can freeze the curry. Use freezer-safe containers or bags. Make sure to leave some space at the top, as the curry will expand when frozen. It will stay good for up to 3 months. To thaw, move it to the fridge overnight before reheating. To spice up your creamy red lentil curry, you can add fresh chili peppers. I love using jalapeños or serranos. You could also add red pepper flakes or cayenne pepper. Start small and taste as you go. If you want a rich flavor, try adding a bit of hot curry paste. This adds heat and depth. Remember, the spice level is all about your taste. Yes, you can use dried red lentils! Just rinse them well before cooking. Dried lentils cook quickly, usually around 15 to 20 minutes. If they need more time, just simmer longer. Make sure to add enough liquid, like vegetable broth, to keep your curry creamy. The taste will be just as good, and you'll enjoy the same comforting flavors. The creamy red lentil curry is already gluten-free! Just make sure all your ingredients, like broth and spices, are gluten-free. When buying vegetable broth, check the label for any hidden gluten. Using fresh spices is also a great way to avoid gluten. You can enjoy this dish without worry. This blog post covered important steps to make a delicious curry. We discussed key ingredients, cooking methods, and tips to avoid common mistakes. I also shared ways to modify the recipe for different diets and preferences. Remember, cooking is about exploring flavors and finding what works for you. Keep practicing, and don’t be afraid to experiment. With these tips, you'll create a tasty curry every time. Enjoy your cooking journey!

Creamy Red Lentil Curry

A delicious and hearty curry made with red lentils, coconut milk, and spices, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup red lentils, thoroughly rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of fresh ginger, finely grated
  • 1 can coconut milk (14 oz)
  • 1 can diced tomatoes (14 oz), undrained
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • 2 cups vegetable broth
  • 1 cup fresh spinach leaves, packed
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro, roughly chopped

Instructions
 

  • In a large pot, warm the vegetable oil over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté for approximately 5 minutes, stirring frequently, until the onion becomes translucent and soft.
  • Incorporate the minced garlic and grated ginger into the pot. Continue to sauté for an additional 2 minutes until the mixture is fragrant and the garlic is lightly golden.
  • Sprinkle the curry powder, turmeric, and cumin into the pot. Stir well to coat the onions in the spices, allowing them to toast slightly for about 1 minute, which enhances their flavors.
  • Pour in the diced tomatoes (including their juices) along with the vegetable broth. Stir thoroughly to combine all the ingredients, creating a uniform mixture.
  • Gently add the rinsed red lentils into the pot, stirring to ensure they are well integrated into the mixture.
  • Increase the heat to bring the mixture to a boil. Once boiling, lower the heat to a gentle simmer. Cook uncovered for about 20 minutes, or until the lentils are tender and the curry has thickened, stirring occasionally to prevent sticking.
  • After the lentils are cooked through, stir in the coconut milk and fresh spinach leaves. Cook for another 5 minutes, allowing the spinach to wilt and the flavors to meld beautifully.
  • Taste the curry and season with salt and freshly ground black pepper to your preference, making adjustments to suit your flavor profile.
  • Serve the curry hot, ladling it into bowls and garnishing generously with fresh chopped cilantro on top for a burst of freshness.

Notes

Serve with warm naan or rice and a slice of lime for added freshness.
Keyword curry, gluten-free, lentils, vegan