Creamy Red Lentil Curry Recipe with Coconut and Spices

Red lentils simmered with warm spices and fresh spinach make this easy, comforting vegetarian red lentil curry. Family-friendly and simple to adapt to vegan, this nourishing meatless meal comes together in about 30 minutes with minimal effort.

Lentils are one of my go-to sources of plant-based protein. They’re versatile and quick to cook, turning into everything from tacos and soups to this cozy red lentil curry.

With about 30 minutes total cooking time and most of that spent letting the lentils simmer, this curried lentil dish is straightforward to prepare and perfect for busy weeknights.

Easily one of my favourite vegetarian winter meals, there’s a lot to love about this recipe:

• made from pantry staples
• a healthy, flavourful meatless main
• quick and easy to prepare
• freezer-friendly for meal prep
• budget-friendly

If you have a bag of red lentils in the cupboard waiting to be used, this curry is a great choice. It’s likely to become a regular in your meal rotation — pro tip: double the batch and freeze half for an effortless future meal.

The recipe below is vegetarian as written. I like to stir in a little butter after cooking for extra creaminess and flavour, but you can omit the butter to keep the dish fully vegan — it’s delicious either way.

How to make red lentil curry

Start by heating a large saucepan with a tablespoon of cooking oil over medium-low heat. Add the diced onion, minced garlic and grated or minced fresh ginger and sauté for a few minutes until the onion begins to soften.

Stir in the spices — garam masala, curry powder and turmeric — and cook for another minute or two until they become fragrant.

Add the red lentils and water, then season with sea salt. Bring the pot to a boil, reduce the heat to a low simmer, and cover.

Simmer covered for about 15 minutes, then remove the lid and continue to simmer for another 10 minutes. The lentils should be tender and soft but not completely falling apart.

Remove the pan from the heat and, if using, stir in the butter until it melts. Then add the chopped baby spinach and stir until the leaves are wilted and evenly incorporated.

Serve the curry hot over steamed basmati rice for a satisfying meal.

Dietary Considerations and Accommodations

This red lentil curry works well for several dietary needs:

• Vegetarian
• Vegan — omit the butter
• Gluten-free and dairy-free
• Allergy-friendly when adjusted to avoid specific allergens

If you use Pinterest or social media for recipes, save or share this idea for easy weeknight dinners. Try making a double batch and freezing half for convenient future meals.

More recipes you’ll love!

If you enjoy this red lentil curry, you might also like other lentil-based vegetarian recipes such as French lentil soup, lentil casserole, Moroccan red lentil soup, or lentil tacos.

If you make this recipe, we’d love to see it. Tag your photos on social media with the recipe name or your preferred tag, and don’t forget to rate it if you enjoyed it.