Description
This spicy lentil curry is a flavorful and satisfying dish, perfect for a hearty meal. It’s packed with aromatic spices and wholesome lentils.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup red lentils, rinsed
- 3 cups vegetable broth
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 30 seconds, stirring constantly.
- Pour in diced tomatoes and their juice. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
- Add rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender.
- Season with salt and black pepper to taste.
- Garnish with fresh chopped cilantro before serving.
Notes
- For a creamier curry, stir in a dollop of coconut milk or plain yogurt at the end of cooking.
- Adjust the amount of cayenne pepper to suit your spice preference.
- This curry tastes even better the next day as the flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: lentil curry, spicy curry, vegan curry, Indian food, vegetarian