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Warm red lentil curry served with rice

Budget Red Lentil Curry

A budget-friendly red lentil curry with tomatoes, coconut milk, and warm spices for an easy pantry dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method

Ingredients
  

  • 1 cup red lentils about 190 g, rinsed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon curry powder
  • 1 14-ounce can diced tomatoes about 400 g
  • 1 14-ounce can coconut milk about 400 ml
  • 1 1/2 cups water or vegetable broth 360 ml
  • 1 tablespoon neutral cooking oil 15 ml
  • 1/2 teaspoon salt plus more to taste

Method
 

  1. Heat the neutral cooking oil in a large saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, until softened.
  2. Stir in the garlic and curry powder and cook for 30 seconds.
  3. Add the rinsed lentils, diced tomatoes, coconut milk, water or broth, and salt. Stir well.
  4. Bring to a gentle boil, then reduce the heat and simmer uncovered for 18 to 22 minutes, stirring occasionally, until the lentils are soft and the curry is creamy.
  5. Taste and adjust the salt. Serve with rice, flatbread, or simple cooked vegetables.