This one-pot creamy red lentil curry is one of my favorite dishes because it's super flavorful, nutritious, and protein-packed, and it can be made in a flash.
Lentils are incredibly nutritious, versatile, delicious, cheap, available, and protein-packed; there's a wide variety of them. Unlike other grains, they cook fast, and I can continue. They make great and easy-to-make lunch or dinner.
Over the years, I have found myself making them in very different ways. We both love Asian recipes, and Thai and Indian Cuisines are among our Top 5. So, I came out with this fusion: an Indian Lentils dhal made with Thai Yellow Curry paste: a blast!
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💚 Why you will love it
- Flavor-packed
- Nutrient-dense
- Quick & easy
- One-pot wonder
- Versatile ingredients
🧾 Ingredients
- Red Lentils: They're the show's star, providing a creamy texture and plant-based protein.
- Coconut Milk: This gives the curry its silky, luxurious feel. It's also rich in good fats, which help absorb fat-soluble nutrients from other ingredients.
- Spring Onions add a mild, crisp bite that balances the creaminess. They're also a great source of Vitamin K, crucial for bone health.
- Garlic Cloves: A flavor powerhouse, garlic enhances the taste and has antibacterial properties.
- Red Bell Pepper: Adds a vibrant color and a slightly sweet crunch. Packed with Vitamin C, it's like eating a rainbow, but in curry form.
- Yellow Bell Pepper: Another splash of color, but with a different sweetness than its red sibling. It's also rich in antioxidants, so it's good looks and brains.
- Coconut Oil: This is your base for sautéing, offering a hint of coconut flavor.
- Yellow Vegan Thai Curry Paste: The shortcut to complex flavor town.
- Turmeric: The golden goddess of spices, it offers anti-inflammatory benefits and a warm, earthy flavor.
- Ginger: A zingy addition that complements the coconut milk. It's also a digestion-friendly ingredient, like culinary feng shui for your belly.
🔪 Instructions
Making this pot of curry is very easy. Chop your ingredients, stir fry them, boil the lentils, and you've got it!
- Chop your spring onions (or shallots) and bell peppers into big pieces.
- Stir fry your veggies with the coconut and the yellow curry paste in a large saucepan.
- Toss in the coconut milk and all the spices.
- Add the red lentils and 4 cups of water, and stir twice for 10 minutes. Watch out closely; the red lentils are super delicate and can get mushy in minutes.
💡 Expert Tips
Mind the Lentils' Cooking Time: Red lentils cook quickly and can become mushy if overcooked. To preserve their texture and color, keep the cooking time to about 10-15 minutes. This will ensure your curry has the perfect texture.
Adjust the Creaminess: The recipe suggests using half a can of coconut milk for a lighter version, but if you prefer a more decadent, creamier curry, feel free to use the whole can. This adjustment allows you to cater to different tastes and dietary preferences.
Spice to Your Taste: Start with the recommended amount of curry paste, then adjust according to your preference for heat and flavor. Remember, adding more spice than taking it away is easier, so taste as you go.
Sauté Your Veggies Well: Properly sauté your garlic, spring onions, and bell peppers in coconut oil before adding the other ingredients, which brings out their flavors and adds depth to the curry.
Herbs: Many people don't like Cilantro (Coriander). It's genetics (crazy, right). On the other hand, I love it, so I usually add a bunch at the end of the cooking.
Adding Turmeric to your Curry is great; it provides more than flavor and adds anti-inflammatory properties.
In general, red and split lentils are better for making Dhal (Indian Style) Lentils because they cook faster and turn out creamier.
See how to include more turmeric in your diet with this morning tonic, a lemon, turmeric, and ginger anti-inflammatory tea.
📖 Variations
Creamy Pumpkin Lentil Curry: Introduce pureed roasted pumpkin into the curry for a fall-inspired twist. The pumpkin adds a sweet, earthy depth and makes the curry even creamier. It's a comforting option for chilly nights.
Garam Masala Infused Red Lentil Curry: Replace the yellow Thai curry paste with a tablespoon of garam masala to infuse the dish with the warm, aromatic flavors of Indian cuisine. This substitution adds a classic, spicy undertone that pairs beautifully with the creamy lentils and coconut milk, offering a delightful twist on the traditional recipe.
🥢 How to serve
For a complete meal, serve the curry with Jasmine rice. Start cooking the rice before you begin with the curry, and they will be ready simultaneously, making for a perfectly timed, delicious meal.
Check how to make your rice in minutes!
You can also serve this curry with a side of yellow lentil wraps (dosas).
❓FAQ
Red lentils take less time to cook than other types of lentils, and they tend to get mushy if cooked for too long. For this reason, red lentils are best mixed with water or another liquid and boiled until tender, which takes about 15 minutes.
🍛 More lentils and curry recipes
If you love adding curry to your lentil and bean dishes, have a look at our mung bean dal. Also made in 30 minutes, it promises big flavor without the fuss.
By the way, if you love Indian curries, don't miss our meltingly tender Indian eggplant curry and our Indian cauliflower curry, and learn how to cook basmati rice.
- Spicy lentil soup
- Vegan Thai Red Curry with Tofu
- Vegan Green Thai Vegetable Curry
- Vegetarian Thai Yellow Curry Tofu Recipe
Don't miss our latest and mouth-watering vegetable tikka masala curry recipe!
Try our vegan chili recipe, which also goes well with nice steamed rice and works wonderfully if you are looking forward to preparing your meals in advance.
If you try this lentil recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Creamy Red Lentil Curry
Equipment
Ingredients
- 14 ounces red lentils organic
- ½ cup coconut milk
- 2 spring onion
- 2 clove garlic
- ½ red bell pepper
- ½ yellow bell pepper
- 1 teaspoon coconut oil
- 1 tablespoon yellow vegan thai curry Paste store-bought or homemade recipe
- 1 teaspoon turmeric ground
- 1 inch ginger freshly grated, or 1 tablespoon ground ginger powder
- 1 teaspoon black pepper
- 2 teaspoons Sea Salt
To Serve:
- 1 cup Jasmine Rice recipe
Directions
- If having rice with your lentils, put it to boil with three cups of water and 1 teaspoon of salt. It will take 10-15 minutes, and be ready when your lentils are.
- Chop your garlic, spring onions, and bell peppers in massive cuts. Remember that reducing your vegetables’ surface exposure to the heat keeps more of their nutrients. Feel free to add any leftover veggies, such as broccoli or cauliflower stems.
- In a pan, stir-fry your veggies with the coconut oil for 3 minutes, and add the yellow curry paste.
- Add the coconut milk, curry paste, and all the spices. Let the mixture simmer for another 2 minutes.
- Add the lentils and 4 cups of water, and stir twice during the 10 minutes it will take to be ready.
- Adjust the flavor. You might choose to add some curry or salt.
- Serve with Jasmine Rice
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Nikki
This healthy, protein packed, and flavorful curry is perfect for my family.
Beth
This recipe is so good! I actually had some lentils on hand, so I just needed to make a quick trip to the store to snag a few of the spices. So good.
Gus
I am glad you enjoyed the recipe, Beth!
Liz
I love red lentils so I knew I was going to like this recipe! It was so easy but so good!
Dana Sandonato
We loved this SO much! It's such a cozy dish, and oh-so-flavorful! Perfect comfort food for these chilly evenings. Thanks so much for the recipe.