Red Lentil Curry with Coconut Milk and Aromatic Spices
A hearty and warming curry featuring tender red lentils simmered in rich coconut milk with aromatic spices like garam masala, turmeric, and curry powder. Jalapeño peppers and cayenne add customizable heat, while potatoes provide substance. This comforting dish develops deep, complex flavors through gentle simmering and makes an excellent weeknight dinner served over rice. The combination of traditional Indian spices creates an authentic masoor dal that's both satisfying and nourishing.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 jalapeno peppers, chopped
- 1 large potato, chopped
- 1 tablespoon fresh ginger, chopped
- 4 cloves garlic, chopped
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cayenne powder
- 1 teaspoon chili flakes
- 1 teaspoon mustard seeds
- ½ teaspoon cumin
- salt and pepper
- 14 ounces chopped tomatofresh tomato1:1
seasonal variation
- 2 cups water
- 14 ounces coconut milk
- 1 cup red lentils
Instructions
- 1
Heat oil in a large pot over medium heat
- 2
Add onion, peppers and potato and cook for 5 minutes until softened
- 3
Add ginger and garlic and cook for 1 minute until fragrant
- 4
Add curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, salt and pepper and cook for 2 minutes while stirring
- 5
Add chopped tomato, water, coconut milk and red lentils and stir to combine
- 6
Bring to a boil, then reduce heat and simmer for 30 minutes until lentils soften and flavors combine
- 7
Add more water if curry becomes too thick
- 8
Serve with rice and garnish as desired
Tips
Use bell pepper instead of jalapeño for a milder curry that's family-friendly
Add more water or vegetable broth during cooking if the curry becomes too thick
Adjust chili flakes and cayenne to your preferred heat level
Good to Know
Refrigerate for up to 4 days in airtight container
Can be made 1-2 days ahead and reheated gently
Serve hot over rice with fresh cilantro or naan bread
Common Mistakes
Don't skip cooking the spices for 2 minutes to avoid raw spice flavor
Add water gradually during simmering to avoid watery curry
Substitutions
seasonal variation
FAQ
Can I use other types of lentils?
Red lentils cook fastest and break down for creamy texture. Yellow lentils work but need longer cooking time.
How long will this curry keep in the refrigerator?
Store covered for up to 4 days. The flavors actually improve overnight as spices meld together.
Can I freeze this curry?
Yes, freeze for up to 3 months. Thaw overnight and reheat gently, adding water if needed.