Vegan Red Lentil Curry with Red Curry Paste
Rich, fragrant, and deeply satisfying, this red lentil curry is the kind of one-pot meal that makes the whole kitchen smell incredible. Red lentils break down beautifully as they simmer, creating a thick, velvety sauce that soaks up every bit of the spiced coconut milk base — no cream, no butter, no shortcuts needed. Blooming the red curry paste with cumin, coriander, and turmeric before adding the liquids is the move that takes this from good to genuinely craveable. A full can of coconut milk keeps things luxuriously rich, while a squeeze of fresh lime at the end cuts right through and brightens everything up. Baby spinach stirred in at the last minute adds color and a little extra nutrition without any fuss. It serves four and comes together in under 40 minutes, making it a seriously strong weeknight option. Ladle it over basmati rice and finish with fresh cilantro for a bowl that feels restaurant-worthy with almost no effort.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 3 tbsp red curry paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 ½ cups red lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tsp salt, plus more to taste
- 2 tbsp lime juice (from about 1 lime)
- 2 cups baby spinach
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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