Healthy and Creamy Red Lentil Curry
Dec 06, 2024
Healthy and Creamy Red Lentil Curry
Serves: 4-6 • Total Time: 35 minutes • FODMAP rating: medium to high
Many traditional lentil curry recipes use full-fat coconut milk to achieve that rich, creamy texture. While it’s undeniably delicious, I prefer to use unsweetened soy milk for a heart-healthier option. It keeps the curry wonderfully creamy while cutting back on saturated fat, making it a meal I can feel great about serving to my family.
That said, if you’re a die-hard coconut fan or hosting guests and want a slightly richer flavor, you can easily substitute soy milk with a can of full-fat coconut milk. Either way, this recipe is packed with bold spices and hearty red lentils, making it a satisfying and flavorful dish for any occasion.
Ingredients:
- 1 medium onion, chopped
- 2 cloves garlic, grated
- 1 inch (2.5 cm) ginger, grated
- ¼ teaspoon red pepper flakes (adjust to taste)
- 2 teaspoons curry powder
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 2 cups vegetable stock (add more for a soupier consistency)
- 1 can (400 grams/15 ounces) crushed tomatoes
- 1 cup (220 grams) split red lentils, rinsed
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garam masala (optional)
- 1 cup (240 ml) unsweetened soy milk (to replace full fat coconut milk)
Directions:
- Heat a large pot over medium heat. Add the chopped onion and sauté with a splash of vegetable stock or water to prevent sticking, stirring frequently until softened (about 3-5 minutes).
- Add the garlic, ginger, and red pepper flakes, cooking for another minute until fragrant.
- Stir in the curry powder, ground coriander, and turmeric (if using). Cook for 30 seconds to toast the spices slightly.
- Pour in the remaining vegetable stock, crushed tomatoes, and red lentils. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking, adding more stock if needed.
- Once the lentils are cooked, stir in the soy milk, salt, black pepper, and garam masala (if using). Let the curry simmer for another 5 minutes to thicken and for flavors to meld.
- Serve warm over steamed rice, quinoa, or with a side of flatbread.
Click here to learn more about our plant-based membership, courses and coaching programs.
Stay connected with news and updates!
Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.
We hate SPAM. We will never sell your information, for any reason.
