When dinner needs to happen and the fridge isn’t giving much, this Red Lentil Curry is the recipe to make. It’s a one-pot meal that’s ready in 20 minutes, and almost everything it needs can sit in your pantry until you’re ready for it. There’s no long lineup of spice jars to measure out either, because a couple of spoonfuls of red curry paste brings all the heat and flavour on its own. It’s thick, creamy, a little spicy, and so so good scooped up with warm naan.
Red lentils are also one of the most budget-friendly ingredients at the grocery store, and they turn into a seriously hearty dinner. They’re packed with plant-based protein and fibre, so a bowl of this curry will actually keep you full, and the leftovers get even thicker and more flavourful by the next day. It’s a great one to keep in your back pocket for when you want something comforting that won’t stretch the grocery budget. Want more curry recipes? Try my Green Curry Dumpling Bake.
😍 Why You’ll Love This Red Lentil Curry
Pantry-friendly: red lentils, canned tomatoes, coconut milk and a jar of curry paste are basically it, so it’s easy to keep everything stocked for last-minute dinners.
One pot, 20 minutes: everything simmers together in a single saucepan, which means dinner is quick and cleanup is even quicker.
Big flavour from one jar: red curry paste is loaded with chili, garlic, lemongrass and other aromatics, so you get a deep, layered curry without pulling out the spice rack.
Naturally thick and creamy: the lentils break down as they cook and the coconut milk smooths everything out at the end, giving you a rich curry.
🫘 Ingredients You’ll Need To Make This Red Lentil Curry Recipe
Red lentils: these small split lentils cook quickly and break down as they simmer, which is what makes the curry thick and creamy.
Red curry paste: brings chili heat, garlic, lemongrass and plenty of aromatics in one go, so you can skip the long list of individual spices.
Ghee or olive oil: ghee adds a rich, nutty, buttery note, while olive oil keeps the recipe plant-based, and either one works.
Vegetable or chicken stock: the stock gives the lentils a savoury base to cook in, so use vegetable to keep it vegetarian or chicken if that’s what you prefer.
Water: a cup of water alongside the stock gives the lentils enough liquid to cook through without making the curry too salty.
Crushed tomatoes: adds body, a little bit of acidity and that red-orange colour to the pot.
Coconut milk: softens the heat from the curry paste and makes the whole curry rich and creamy, and full-fat canned coconut milk will give you the creamiest result.
Salt: half a teaspoon is a good starting point, but taste before adding more since the curry paste and stock are both salty.
Lime: fresh lime juice goes in right at the end to brighten up all that richness.
Cilantro: adds a fresh, herby finish and a nice pop of green.
Naan: warm naan on the side is perfect for scooping and dunking.
✔ How To Make This Red Lentil Curry Recipe
In a large saucepan over medium heat, heat the ghee or oil.Add the red curry paste and stir for one minute.
Add the vegetable stock, crushed tomatoes, water, salt, and lentils. Stir to combine, cover, and simmer for 15 minutes, or until the lentils are tender.
Add the coconut milk during the last few minutes of cooking and stir until well combined.
Add the lime juice and mix together one last time. Garnish with fresh cilantro and serve warm with naan.
🗒 Variations
Add some greens: stir a couple of big handfuls of baby spinach into the pot along with the coconut milk, and they’ll wilt down in a minute or two.
Make it heartier: fold in a can of drained chickpeas or some shredded rotisserie chicken with the coconut milk for an extra boost of protein.
Turn up the heat: add a pinch of red pepper flakes or a few slices of fresh red chili if you like your curry on the spicier side.
Serve it over rice: spoon it over fluffy basmati or jasmine rice instead of (or alongside) the naan for an even more filling meal.
🗒 Substitutions
Coconut milk: light coconut milk will give you a slightly thinner curry, while coconut cream will make it even richer.
Crushed tomatoes: tomato passata is the closest swap, and diced tomatoes work too if you don’t mind a few more chunks in the curry.
Cilantro: if cilantro isn’t your thing, top the curry with sliced green onions or fresh basil instead.
🍴 Leftovers? Lucky you.
Leftovers keep well in an airtight container in the fridge for up to four days. The curry will thicken as it sits, so add a splash of water or stock when you reheat it. Warm it in a saucepan over medium-low heat for 4 to 5 minutes, stirring often, or microwave it in 30-second bursts, stirring in between, until it’s heated through.
🤔 FAQ’s
Do I need to soak red lentils before cooking?
Nope! Red lentils are split, so they cook quickly without any soaking. Just rinse them in a fine-mesh strainer until the water runs mostly clear.
Is this red lentil curry vegan?
It can be. Use olive oil instead of ghee and vegetable stock instead of chicken stock. It’s also worth checking the label on your curry paste, since some brands include shrimp paste or fish sauce, and a lot of store-bought naan contains dairy.
How spicy is this curry?
That depends on your brand of curry paste, since some are much hotter than others. The coconut milk helps mellow things out, but if you’re sensitive to heat, start with 1 tablespoon of curry paste and serve some chili flakes on the side for anyone who wants more.
Can I use green or brown lentils instead?
I’d stick with red lentils for this one. Green and brown lentils hold their shape, take longer to cook and need more liquid, so you won’t get the same thick, creamy texture.
Can I freeze red lentil curry?
Yes! Let it cool completely, then freeze it in an airtight container for up to three months. Thaw it overnight in the fridge and reheat it with a splash of water to loosen it back up.
👩🍳 Hungry For More?
If you loved this Red Lentil Curry recipe, here are a few more recipes worth keeping on rotation:
- Green Curry Dumpling Bake
- Cilantro Coconut Lime Green Curry Chicken Thighs on Rice
- Asian Inspired Beef Noodle Soup
- Crunchy Asian Slaw
- Ravioli with Gochujang Cream Sauce
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Red Lentil Curry recipe (or any recipe of mine) don’t forget to leave a review.
Red Lentil Curry
Equipment
- 1 large saucepan
Ingredients
- 1 tbsp ghee or olive oil
- 1½ cups red lentils, uncooked & rinsed
- 1½ tbsp red curry paste, or more depending on its strength – I am using the brand Maesri
- 1 cup vegetable stock, or chicken stock, reduced sodium or no salt added
- 1 cup water
- 398 mL can strained tomatoes
- 3/4 cup coconut milk, use the coconut cream from the top of the can
- 1/2 tsp salt
- 1 lime, juiced
- cilantro, to garnish
- naan, for serving
Instructions
- Rinse the lentils very thoroughly under running water until it runs clear, then set them aside.
- In a large saucepan over medium heat, heat the ghee or oil. Add the red curry paste and stir for one minute.
- Add the vegetable stock, strained tomatoes, water, salt, and lentils. Stir to combine, cover, and simmer for 15 minutes, or until the lentils are tender.
- Once the lentils are tender, taste for flavor and heat. Curry pastes vary in strength by brand, so stir in up to 1 tablespoon more, a little at a time, to taste.
- Add the coconut milk during the last few minutes of cooking and stir until well combined.Use the thick cream from the top of the can, then just enough of the liquid underneath to make 3/4 cup.Taste to see if you need to add any additional salt.
- Add the lime juice and mix together one last time.
- Garnish with fresh cilantro and serve warm with naan, potatoes or rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!