Can I add vegetables to this curry?

Definitely! Spinach and peas are great additions that don't require extra cook time. Add them during the simmer time. Cauliflower, carrots, and potatoes are other good options, but require sauteing first (which adds prep time to this recipe).

Is red lentil curry healthy?

Yes! Red lentils are one of the most nutritious legumes you can eat: they are high in plant-based protein, fiber, and B vitamins. (See Benefits of Lentils .) Combined with coconut milk and tomatoes, this curry delivers a balanced meal with healthy fats. It's naturally vegan and gluten-free.

Can I use brown or green lentils instead of red lentils?

I don't recommend it for this recipe. Red lentils (also called split lentils or masoor dal) break down as they cook, creating the creamy texture that's perfect for curries. Brown and green lentils hold their shape, which gives a very different result. If you'd like a recipe with brown or green lentils, try my seasoned brown lentils or curry lentil soup instead.

Can I substitute parsley for cilantro?

Absolutely. Italian parsley gives the chutney a fresh, herby flavor without the polarizing taste of cilantro. (My parents are cilantro haters, so I get it if you are too!) The overall flavor of the chutney will be a little more mild, but it still works as a bright contrast to the curry.

Can you make red lentil curry in the Instant Pot?

In theory yes, though I haven't tested this. You could use the Sauté function to cook the onion, garlic, and ginger first. Then you could add the lentils, tomatoes, curry paste, tomato paste, salt, and water (hold back most of the coconut milk). Cook on high pressure for 10 minutes, then allow a natural pressure release. Stir in the coconut milk after opening. The texture may be slightly different from stovetop, so proceed at your own risk.

Red Lentil Curry

Name: Red Lentil Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Curry
Ingredients: 1 cup dry white rice, for serving; 1 medium yellow onion, diced; 3 garlic cloves, minced; 2 tablespoons peeled and minced ginger; 1/4 cup olive oil, divided; 1 cup red lentils; 1 cup crushed tomatoes (from 1 15-ounce can); 1 cup plus 2 tablespoons full-fat canned coconut milk, divided; 2 to 4 tablespoons red curry paste (see Notes); 2 tablespoons tomato paste; 1 1/2 teaspoons kosher salt, divided; 1 bunch cilantro leaves and tender stems (about 1 1/2 cups packed; see Notes); 1/4 cup golden raisins; 2 tablespoons white wine vinegar

Red Lentil Curry

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5 from 6 reviews

This creamy red lentil curry is flavored with coconut milk and red curry paste and finished with a bright cilantro chutney. It’s a cozy, plant-based weeknight dinner!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 6 1x
Category: Main Dish
Method: Stovetop
Cuisine: Curry
Diet: Vegan

Ingredients

Scale

1 cup dry white rice, for serving
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons peeled and minced ginger
1/4 cup olive oil, divided
1 cup red lentils
1 cup crushed tomatoes (from 1 15-ounce can)
1 cup plus 2 tablespoons full-fat canned coconut milk, divided
2 to 4 tablespoons red curry paste (see Notes)
2 tablespoons tomato paste
1 1/2 teaspoons kosher salt, divided
1 bunch cilantro leaves and tender stems (about 1 1/2 cups packed; see Notes)
1/4 cup golden raisins
2 tablespoons white wine vinegar

Instructions

Start the rice, according to the package instructions.
In a large skillet, heat 2 tablespoons of the olive oil over medium high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute.
Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and 1 teaspoon kosher salt. Bring to a simmer then simmer very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft, stirring often (if not, cook a few minutes more until tender). Stir in 2 tablespoons more coconut milk; taste, then add more kosher salt or coconut milk to taste.
Meanwhile, make the chutney using an immersion blender (or regular blender) to blend the cilantro, golden raisins, white wine vinegar, 2 tablespoons olive oil, 1/4 cup water, and 1/2 teaspoon kosher salt. Blend into a thick, smooth sauce.
To serve, top lentils with chutney and serve over rice.

Notes

Curry paste heat levels vary: Taste a little and if your brand of red curry paste is very spicy, start with 2 tablespoons and add more to taste. The brand we use most often (Thai Kitchen) adds flavor without excessive heat, but other brands we’ve used are spicier.
Cilantro prep: For the cilantro, simply pull the leaves and tender stems off of the bunch (don’t use the thicker parts of the stem at the bottom). Italian parsley works as a substitute if you are cilantro averse!
Storage: Refrigerate in an airtight container for up to 1 week. Reheat on the stovetop with a splash of water or vegetable broth.

Find it online: https://www.acouplecooks.com/red-lentil-curry/