Red Lentil Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
317 kcal
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Course
Main Course
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Cuisine
Indian
Red Lentil Curry
Description
The Red Lentil Curry recipe combines red lentils and diced sweet potatoes with a fragrant mix of spices including red curry paste, curry powder, turmeric, and cumin. Cooking starts with sautéing onions, garlic, and ginger until soft and aromatic before adding spices to infuse the flavors. The lentils and sweet potatoes then simmer in vegetable broth, cooking until tender and the curry thickens.
This curry offers a thick, comforting texture with a blend of spicy and earthy flavors from the curry paste and powdered spices. The fresh cilantro garnish and lime wedges add brightness and acidity, while yogurt cools the palate if desired. The combination makes a balanced vegetarian curry suitable for an entrée or side.
Leftovers store well refrigerated for up to 5 days and freeze for up to 3 months. Substitutions include green lentils, white potatoes, or additional vegetables like peas or carrots, though red lentils are preferred for their quick cooking and thickening properties.
Ingredients
- 2 cups red lentils
- 2 tablespoons olive oil
- 1 onion diced, large
- 3 garlic minced, cloves
- 1 inch knob ginger grated, fresh
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon Turmeric
- 1 teaspoon cumin
- 1 teaspoon salt plus more to taste
- 1 sweet potato peeled and cut into 1-inch cubes, large
- 1 quart vegetable broth low sodium
- cilantro for serving, fresh
- Greek yogurt for serving
- lime for serving, wedges
Instructions
- Wash the lentils in cold water until the water runs clear and set aside.
- Heat olive oil in a large Dutch oven or heavy bottomed pot over medium heat, add onions, garlic, and ginger and cook until soft and translucent, about 3-5 minutes. Add curry paste, curry powder, turmeric, cumin and salt and mix together until the onions are well coated and fragrant.
- Add the red lentils, sweet potatoes, and vegetable broth. Bring mixture to a boil, then cover and simmer until sweet potatoes are knife tender and red lentils are cooked and thickened, 35-40 minutes. Season to taste with salt and pepper.
- Serve with fresh cilantro, lime wedges, and yogurt.
Notes
- Store leftovers in an airtight container; keep refrigerated up to 4-5 days or freeze for up to 3 months.
- Thaw frozen curry in the fridge overnight before reheating on the stovetop or microwave.
- Red lentils break down faster and thicken the curry better than green lentils.
- Common substitutions include white potatoes instead of sweet potatoes, or adding vegetables like peas, carrots, or cauliflower.
- Spices such as garam masala, cardamom, or extra ginger can be added for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 414mg | 17% |
| Potassium | 767mg | 16% |
| Fiber | 21g | 84% |
| Sugar | 5g | 10% |
| Vitamin A | 6169IU | 123% |
| Vitamin C | 6mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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