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Lux Vegan Red Lentil Curry garnished with chopped cilantro in a skillet with a serving spoon in front of a bowl of basmati rice

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

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.

Handling jalapeño with food prep gloves. Ready to prep Lux Vegan Red Lentil Curry
Handling jalapeño with food prep gloves

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.

Infographic from Forbes.com

Prep like a Culinary Jedi

Measure & rinse lentils.

Rinsing the red lentils in a strainer in the sink
Rinsing the red lentils

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

*** 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.

Measure broth.

Open diced tomatoes, do not drain.

open can of diced tomatoes for lux vegan red lentil curry

Stir & measure coconut milk.

Measure almond butter.

no sugar no salt added almond butter measured in a ramekin for lux vegan red lentil curry

Juice lemon & measure 1 TBSP.

Roughly chop the cilantro.

Measure oil.

Prepped ingredients for Red Lentil Curry
Prepped ingredients for Red Lentil Curry

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.

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.

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

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.

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

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.

Sprinkle with cilantro & enjoy.

Lux Red Lentil Curry with Basmati rice
Lux Red Lentil Curry with Basmati rice
Lux Vegan Red Lentil Curry garnished with chopped cilantro in a skillet with a serving spoon in front of a bowl of basmati rice
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5 from 3 votes

Lux Red Lentil Curry

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.
Course Dinner, Main Course, Meal Prep, Party Food
Cuisine American, Fusion, Indian, UK, Vegan
Keyword dairy-free, decadent, dreamy, rich, vegan, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 282kcal

Equipment

  • Large sauté pan/skillet with a lid or sauce pan with a lid

Ingredients

  • 1 cup red lentils or split red lentils which cook faster
  • 1 tablespoon non-virgin olive oil or a high smoke point neutral-flavored oil for sautéing
  • 5 cloves garlic minced
  • 2 TBSPs fresh minced ginger or sub 1¼ teaspoon powdered ginger adding with the other dry spices
  • 1 – 2 jalapeño peppers chopped, seeds & ribs removed, see notes below if you want more or less heat-spice.
  • 1 can can diced or crushed tomatoes, 14 oz do not drain
  • 2 cups low-sodium no-chicken broth link goes to low sodium & gluten-free option

Dry spices (combine into a small bowl)

  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 2 teaspoons curry powder
  • teaspoon fine salt more to taste, wait to salt if using full-sodium broth
  • 1/2 teaspoon Freshly cracked black pepper to taste more to taste

Add after cooking

Garnish

  • fresh cilantro or scallions chopped

For Serving

  • Basmati or Jasmine rice
  • vegan naan or sourdough bread

Instructions

  • 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.
  • 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.
  • Pour in the broth and use a spatula to scrape up any browned bits from the bottom of the pan. 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.
  • Remove the lid and stir in the coconut milk and almond butter. Add more salt and pepper to taste, if desired. 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. Sprinkle with cilantro & enjoy.

Notes

Nutrition Information is approximate and only includes the curry, not rice or bread. 

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.
www.planttestkitchen.com

Nutrition

Calories: 282kcal | Carbohydrates: 27g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Sodium: 911mg | Potassium: 633mg | Fiber: 12g | Sugar: 4g | Vitamin A: 523IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 5mg

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Recipe adapted from Nisha Vora at Rainbow Plant Life.

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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.

Moon Juice

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