Close up of red lentil curry on white basmati rice

Red Lentil Curry

Easy and delicious vegan curry

Ate this at Home on

I found this recipe a while ago, and it turned out great. I make a big batch, then freeze in single serving containers. I can drop a frozen puck in a saucepan and it's warmed through by the time the rice cooker clicks off. Great for lunch or dinner.

Red Lentil Curry


  • 4 cloves garlic
  • 1 chili pepper
  • 2 inch piece ginger
  • 1 tsp ground turmeric
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 1 cup red lentils
  • 2 cups vegetable broth
  • 14 oz crushed tomatoes
  • 13 oz coconut milk
  • 3 tbsp almond butter (or 1 tbsp of tahini)

Takes , serves four people.


  1. finely dice up garlic, chili pepper and ginger (use 1 tbsp ground ginger)
  2. put dry spices together
  3. rinse red lentils until water runs clear
  4. First, sauté the ginger, garlic, and chili peppers for 2 minutes
  5. Add dry spices cook for 30-60 seconds
  6. Deglaze with vegetable broth and add tomatoes and lentils
  7. Cover and simmer for 20-25 minutes until lentils are soft
  8. stir, add coconut milk and almond butter cook uncovered 5-10 minutes

I always use the Tahini and it turns our great.