Red lentil curry
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Enjoy the comforting taste of our red lentil curry with ginger and cashew nuts. Tender lentils blend beautifully with cream and a splash of lime juice, creating a rich flavour experience. Serve it with fluffy rice, crumbled white cheese, and crunchy cashews for a mix of textures in every spoonful. Easy to make and perfect for any day of the week, this red lentil curry is ideal for both quick meals and leisurely dinners.
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Ingredients
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Yellow onion
|
1 |
|---|---|
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Garlic cloves
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2 |
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Fresh ginger
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50 g |
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Carrots
|
250 g |
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Butter
|
2 tbsp |
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Dried red lentils
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170 g |
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Chopped tomatoes
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400 g |
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Water
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100 ml |
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Cooking cream
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500 ml |
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Vegetable cubes
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3 |
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Ground cumin
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1 tsp |
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Lime, squeezed juice
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1 |
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Salt
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To serve
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Rice
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300 g |
|---|---|
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Tomatoes
|
250 g |
| 150 g | |
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Fresh coriander
|
1 pot |
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Cashews, roasted
|
80 g |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Always rinse the dried lentils in cold water before adding them to the pot. This removes any dust or debris and gets rid of excess starch which can make the stew cloudy and slightly chewy in texture. Place them in a fine mesh sieve and run cold water over them until the water runs clear. It only takes a minute but makes a noticeable difference to the final result.
Too thick: gradually add hot water – a few tablespoons at a time – stirring well and allowing a minute or two for the liquid to incorporate before adding more.
**Too thin: **simmer uncovered on a low heat for an extra 5-10 minutes, stirring often to prevent sticking. If it's still too thin, mash some of the lentils directly in the pot to help thicken the sauce.
This recipe is an ideal make-ahead dish; the flavours deepen and develop as it sits, making it even more delicious on day two or three. Make a full batch, let it cool completely, then store in an airtight container in the fridge for up to 5 days.
The curry also freezes well for up to 3 months: portion it into individual containers before freezing so you can take out exactly what you need. Cook the rice fresh each time you serve, and add any toppings just before eating.
Questions about red lentil curry
From ingredient swaps to getting the texture just right, here are the answers to the most common questions about this red lentil curry.
Can I substitute dried lentils for canned?
Yes, you can use canned lentils as a substitute for dried. Drain and rinse the canned lentils, then add in the last 5-10 minutes of cooking since they're already cooked through. Keep in mind that canned lentils will give a firmer texture rather than the creamy consistency you get from dried, and the cooking time will be significantly shorter. For this recipe, 1-1 ½ cans are roughly equivalent to the dried lentils.
How do I know when lentils are cooked?
Lentils are ready when they're soft and begin to break down into the sauce, giving the curry a thick, creamy consistency. Taste a few; there should be no chalkiness or firmness. If the sauce still looks thin or the lentils feel firm, keep simmering and check every few minutes. After 20 minutes, they should be perfectly tender.
How do I reheat red lentil curry without drying it out?
Add a splash of water before reheating to loosen the sauce, which thickens considerably in the fridge. On the stovetop, warm gently over a low heat, stirring often to prevent sticking.
In the microwave, cover the bowl and heat in short intervals, stirring between each one.
Avoid high heat as it can cause the cream to split and the lentils to turn mushy. Finish with a squeeze of lime juice or a pinch of salt to freshen up the flavours.
Nutritional values per portion
Energy:
699 Kcal
| Energy distribution % | Nutritional values per portion | |
|---|---|---|
| Fibre | - | 13.2 g |
| Protein | 16.6 % | 28.5 g |
| Fat | 27.8 % | 22 g |
| Carbohydrates | 55.6 % | 95.7 g |
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What rice works best with this red lentil curry?
White basmati rice is ideal for this recipe. Its light, aromatic qualities complement the creamy, tomato-based sauce beautifully, allowing the flavours of cumin, ginger, and lime to stand out. It also absorbs the sauce well and its neutral, fluffy texture is great under toppings like white cheese, coriander, cashews, and tomatoes.
For a more rustic option, brown basmati rice adds a nutty taste and chewier texture.
Can I make this red lentil curry spicy?
Yes, this recipe works well with a variety of spices. Begin by adding chili flakes or ground chili, such as cayenne, while you sauté the onion, garlic, and ginger. This method infuses the oil, enhancing the heat's depth.
Include finely chopped fresh chili peppers, like serrano or bird’s eye, for extra kick. As a final touch, top your curry with freshly sliced chili or chili flakes.
Remember to taste and adjust the spice level as you cook to suit your preference.
How to sauté your aromatics perfectly
The onion, garlic, ginger, and carrot are the flavour base of this red lentil curry, so it's worth taking the time to cook them properly. Start by finely and evenly chopping your aromatics so they cook at the same rate and blend into the sauce more smoothly.
Keep the heat at medium rather than high; too hot and the garlic will catch and turn bitter before the onion has had a chance to soften. If the pan looks dry at any point, add a small splash of water rather than more oil to deglaze. This lifts any caramelised bits from the bottom of the pan and adds extra flavour to the base.
Craving more cosy meal prep ideas? Try these next
Looking for more warming, make-ahead meals to add to your rotation? Try one of these:
Pumpkin mac and cheese: a smoky, comforting, and irresistibly creamy pasta bake with a golden panko topping.
Chicken and rice bake: bold fajita-spiced chicken and rice meet melted cheddar and fresh avocado.
Chicken burrito bowl: zesty chicken and black beans layered with tomato salsa and creamy avocado.
