Creamy Red Lentil Curry Recipe: Spiced Indian Dal

If you enjoy lentil soups and stews, this red lentil curry is a great addition to your weeknight rotation. It pairs well with rice, naan, roasted vegetables or a simple green salad. This recipe is forgiving and easy to adapt — swap broth for water in a pinch, use diced tomatoes instead of sauce, or adjust the heat to suit your taste.

Recipe Ingredients

Below is an overview of the ingredients used in this red lentil curry. Quantities and step-by-step instructions follow in the recipe card section.

• Red lentils: Use red lentils for a soft, slightly creamy texture. Rinse and pick through them before cooking to remove debris and excess starch.
• Fresh ginger: Adds brightness and warmth; if unavailable, a pinch of ground ginger can be used.
• Tomato sauce or crushed tomatoes: Provides body and acidity. Canned diced tomatoes can also work.
• Warm spices: Curry powder, garam masala and a bit of cayenne balance sweet and savory notes.
• Vegetable broth: Builds flavor while the lentils cook. Water will work, but broth yields a richer result.
• Coconut cream: Stirred in at the end for a creamy, vegan finish. You can substitute cream or omit it if preferred.

This recipe yields a flavorful, creamy curry that comes together in about 40 minutes. Follow these steps for best results.

1. Sauté the aromatics: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1/2 of a sweet onion (diced) and cook until soft and lightly caramelized, about 7 minutes. Add 3 minced garlic cloves and 1/2 inch peeled and minced ginger; sauté 30 seconds until fragrant.
2. Add tomatoes and spices: Stir in 1 1/4 cups tomato sauce or crushed tomatoes, 2 tablespoons brown sugar, 1 tablespoon curry powder, 1 1/2 teaspoons garam masala and 1/2 teaspoon cayenne pepper. Cook briefly to marry the flavors.
3. Add lentils and broth: Add 1 cup rinsed red lentils and 32 ounces vegetable broth. Stir to combine, scraping any browned bits from the pan.
4. Simmer gently: Cover and bring to a gentle simmer. Reduce heat to low and cook for about 20 minutes, stirring once at the 10-minute mark. Red lentils cook quickly and will soften into a creamy texture; adjust cooking time slightly if you prefer firmer lentils.
5. Finish and serve: Remove from heat and stir in 1/2 cup coconut cream. Season to taste with salt and pepper. Garnish with chopped parsley and serve warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5–7 days. When reheating, you may need to add a splash of water, broth or coconut milk to loosen the curry, as lentils absorb liquid over time.

If you plan to freeze portions, leave the coconut cream out before freezing. Freeze cooked lentils for up to 6 months and stir in fresh coconut cream when reheating for best texture and flavor.

How do I prevent the lentils from becoming mushy?

Red lentils soften and break down faster than brown or green lentils, typically within 15–20 minutes. To keep some texture, rinse them thoroughly and check for doneness a few minutes early. Stir occasionally to prevent sticking.

How do I thicken or thin the curry?

To thicken: simmer uncovered to reduce liquid, mash a portion of the lentils with a spoon, or add a little more coconut cream. To thin: add a splash of vegetable broth or water until you reach the desired consistency.

Can I use other lentil varieties?

Yes. Brown or green lentils can be used, but they take longer to cook (usually 30–40 minutes) and hold their shape more than red lentils. Adjust cooking time and liquid accordingly.

More Curry Recipe Ideas

• Slow Cooker Chicken Curry
• Easy Shrimp Curry
• Sweet Potato Lentil Curry
• Coconut Fish Curry