RED LENTIL CURRY
This is one I make in big batches and keep stocked in the freezer — red lentils are packed with iron, so it’s my go-to once a month for a good iron boost, and it reheats beautifully. A well-stocked spice cabinet does the heavy lifting: coriander, cumin, curry powder, garam masala, turmeric, and cayenne all toast together before the coconut milk and tomato go in. I always serve mine with garlic naan for scooping.
RED LENTIL CURRY
This is one I make in big batches and keep stocked in the freezer — red lentils are packed with iron, so it's my go-to once a month for a good iron boost, and it reheats beautifully. A well-stocked spice cabinet does the heavy lifting: coriander, cumin, curry powder, garam masala, turmeric, and cayenne all toast together before the coconut milk and tomato go in. I always serve mine with garlic naan for scooping.
Ingredients
- 200 g red lentils
- 4 tbsp oil
- ½ yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh grated ginger
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp coriander
- 1 tsp cumin
- 1½ tsp curry powder
- 1½ tsp garam masala
- ½ tsp turmeric
- ½ tsp cayenne
- 1 13.5 oz can coconut milk
- 25 oz tomato puree
Method
- Rinse and soak the lentils for a minimum of 4 hours, overnight preferred. Drain and rinse again before cooking.
- Heat the oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.
- Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Mix in the spices and toast for about 1 minute to release their aromas.
- Add the coconut milk, tomato puree, and soaked lentils. Stir well, cover, and cook for 20–25 minutes, stirring occasionally, until the lentils are tender but not mushy.
- Taste and adjust seasoning to your liking. Garnish with fresh cilantro, if desired, and serve with rice, naan, or your preferred side.
