Red Lentil Curry

A comforting, plant-forward curry built on red lentils, tender cauliflower, and chickpeas, finished with coconut milk and warming spices.

Ingredients

Makes 4 servings

  • 1 Tbsp neutral oil or coconut oil 

  • 1 medium yellow onion, diced 

  • 3 cloves garlic, minced 

  • 1 tsp ground (dried) ginger 

  • 1 Tbsp curry powder 

  • ¾ tsp ground cumin 

  • ¾ tsp ground coriander 

  • ½ tsp turmeric 

  • ¼ tsp smoked paprika (optional) 

  • Pinch cayenne or chili flakes (optional) 

  • ¾ cup dry red lentils, rinsed and drained 

  • 3 cups cauliflower florets, bite-size 

  • 1 cup cooked chickpeas, drained and rinsed 

  • 1 (14 oz) can full-fat coconut milk 

  • 1½ cups vegetable stock 

  • 1–1½ tsp kosher salt, to taste 

  • Juice of ½ lime 

  • ¼ cup fresh cilantro, chopped 

Method

  1. Heat the oil in a wide pot over medium heat. Add the diced onion with a pinch of salt and cook until soft and lightly golden, about 6–8 minutes.

  2. Add the garlic and cook until fragrant, about 30 seconds.

  3. Stir in the ground ginger, curry powder, cumin, coriander, turmeric, smoked paprika, and cayenne. Cook briefly, stirring constantly, to bloom the spices.

  4. Add the lentils, cauliflower, chickpeas, coconut milk, and vegetable stock. Bring to a gentle simmer.

  5. Simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils are soft and the cauliflower is tender.

  6. Season with salt and lime juice to taste. Remove from heat and stir in the chopped cilantro.

  7. Serve warm with rice, flatbread, or on its own as a hearty bowl.