Lux Red Lentil Curry

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This Lux Red Lentil Curry is perfect when you want a weeknight meal that tastes like a decadent special occasion meal. This rich & creamy curry is spiced to perfection. Curries taste even better the next day after the spices have mingled overnight in the fridge. This is a fantastic make-ahead or meal prep recipe.

Serve Lux Red Lentil Curry with

• basmati or jasmine rice
• vegan naan
• sourdough bread
• tortillas
• Instant Pot Ancient Grains

Ingredient Notes

Peppers? How Spicy-Hot?

I use food prep gloves when removing the seeds and ribs from the jalapeños because I’ve had Jalapeño Hand and it was a painful lost night of sleep.

Too Spicy? Stir in additional coconut milk to cancel out some of the heat. Peppers can vary in size and heat-spice level, please keep this in mind when adding peppers.

If you are making this for kids, I would go with Extra Mild or Mild.

Extra Mild: Omit fresh peppers.

Mild: Use one poblano, small jalapeño, or half a jalapeño & remove ribs and seeds.

Medium: Use 1 – 2 jalapeños & remove ribs and seeds.

Hot: Leave some or all of the seeds & ribs in the jalapeños and/or use an extra jalapeño.

Extra Hot: Use two Serrano peppers & remove ribs and seeds.

Crazy Fire Hot: Use two Serrano peppers without removing ribs and seeds.

Extra Crazy Fire Hot: See Scoville Scale for hotter peppers.

Prep like a Culinary Jedi

Measure & rinse lentils.

Measure & combine all dry spices into a small bowl. If using powdered ginger instead of fresh, add it to the dry spices.

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*** Food prep gloves recommended when handing jalapeños.***

Prep ginger, garlic, and jalapeños using small food processor or knife. If using the small food processor, first pulse the ginger until minced, then add the garlic pulse until minced, and finally add the jalapeños and pulse until minced.

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Measure broth.

Open diced tomatoes, do not drain.

Stir & measure coconut milk.

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Measure almond butter.

Juice lemon & measure 1 TBSP.

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Roughly chop the cilantro.

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Measure oil.

Let’s Make Lux Red Lentil Curry

In a large, deep skillet or large saucepan, heat the oil over medium to medium high heat. Add the garlic, ginger, and jalapeño pepper. If using powdered ginger, wait to add it with the dry spices in the next step. Cook for 3 minutes, stirring to prevent garlic from burning.

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Add the the dry spices (cumin, coriander, chili powder, curry powder, garam masala, salt, turmeric and black pepper) and stir and toss for 1 – 2 minutes until fragrant. Stir in diced tomatoes.

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Pour in the broth and use a spatula to scrape up any browned bits from the bottom of the pan.

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Add the lentils and mix well. Reduce to medium-low heat and cover the pan with a lid. Simmer for 30 minutes, or until the lentils are cooked through and mostly soft.

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Remove the lid and stir in the coconut milk and almond butter. Add more salt and pepper to taste, if desired.

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Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened a little. Turn off the heat and stir in the lemon juice.

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Sprinkle with cilantro & enjoy.

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Recipe adapted from Nisha Vora at Rainbow Plant Life.

If you enjoyed this recipe, you might also like:

• Whole Roasted Cauliflower & Vegan Makhani Sauce
• Instant Pot Turkish Red Lentil Soup
• Curried Coconut Carrot Soup
• Ancient Grains Bowl
• Oven-Baked Sriracha Tofu

Did You Make Red Lentil Curry?

Will you be making it again? What did you eat it with? Any variations? Did you use one, two or more peppers? Serranos or jalapeños? Seeds in or removed? Tell me about it in the comments section below.