The first thing that happened when the rain came back was a quick rummage through my pantry. During the months where trees are skirted by pools of red and gold, and dim mornings give way to crisp and often drizzly days, turning to satisfying plant-based meals like this cozy red lentil curry is just the thing.
But the real trick is to be cozy. Everyone likes feeling cozy. Especially when it comes to curried, spiced lentils simmered in coconut milk, served over rice or sopped up with pita or naan. Needless to say, this cozy red lentil curry has quickly become a mealtime staple at my house. As in, a seriously craveable once a week dish that my family requests because it’s so darn delicious, warming and easy. Ready in just 30 minutes! ⏰
Cooking to the seasons and keeping easy pantry staples on hand like protein, fiber, folate and magnesium-packed red lentils, makes dinnertime a snap. A quick survey of my own kitchen cupboard revealed lentils, rice, curry powder, coconut milk, garlic, and shallot—all nestled neatly next to each other, waiting patiently. A few more ingredients later, and voilà! Generous servings of this cozy curry ladled over warm rice magically appeared.
Cozy red lentil curry. Hearty, spicy, moreish, perfumed air saturated with spices. The rich aroma of this cozy red lentil curry beckons all to the dinner table.
Looking for more cozy recipes that feature red lentils? Check out this one here!Print
Cozy Red Lentil Curry
- 3 tbsp olive oil
- 1 shallot, peeled and diced
- 3 cloves garlic, smashed
- 1 tbsp ginger, diced
- 1/2 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tbsp curry powder
- 1 tbsp red curry paste
- 1 tsp sea salt, plus more to taste
- 1 cup red lentils, rinsed well and drained
- 1, 13.5 oz can of coconut milk
- 1 3/4 cup vegetable broth (14 oz.)
- 1 tbsp lime juice
- 2 tbsp maple syrup
- 3 tbsp almond milk
- Cooked white or brown rice
- Chopped cilantro
- Lime wedges
- Cumin seeds and/or red pepper flakes to top
- In a medium-sized pot of over medium-low heat, add olive oil, shallot, garlic, and ginger. Saute for 3-5 minutes or until shallot is translucent.
- Add red pepper flakes, smoked paprika, cumin seeds, curry powder, curry paste and sea salt. Stir well to combine.
- Then add the coconut milk, vegetable broth, maple syrup, lime juice, and lentils. Increase the heat to medium-high and bring the red lentil curry to a simmer.
- Once simmering, reduce the heat to medium-low and cover partially with a lid (to allow for steam to release). Gently simmer for 15 minutes.
- Turn the heat off and swirl in the almond milk. Add more sea salt as desired.
- Serve the red lentil curry over rice and top with cilantro, cumin seeds and red pepper flakes as desired. Garnish with lime wedges.
This red lentil curry makes for excellent leftovers. When reheating, add a few tablespoons of non-dairy milk to the curry and gently stir to combine. The milk will freshen things up perfectly and prevent the leftovers from drying out.