Have you tried my Sweet Potato Chickpea Buddha Bowl yet? If not, you absolutely should! It’s one of our most frequently made (and praised) recipes on the blog.
Because I love it so much, I wanted to make an Indian-inspired version. My first attempt was too vegetable heavy and a little dry. I’m all about sauciness and big flavor in dishes, so it was back to the drawing board.
The more I thought about what I actually wanted in an Indian-inspired “Buddha Bowl,” I realized I wanted a few key things: heat, intense flavor, sauciness, lentils, and brown rice.
Mission accomplished.
This recipe is simple, requiring just 30 minutes, 1 saucepan (plus a pot for the brown rice), and 10 ingredients to make!
The base of the recipe is garlic, ginger, carrots sautéed in coconut oil, and red curry paste. Tomato paste and vegetable broth make a deeply flavorful sauce, while turmeric and coconut sugar add depth of flavor. An optional but recommended last step is a dash of light coconut milk to add creaminess and balance the heat.
Lentils not only add heartiness, but also nutrition. They are extremely high in folate, iron, and magnesium. One serving of this lentil curry boasts nearly 16 grams of fiber and 18 grams of protein! Add in some brown rice and you have an incredibly substantial plant-based meal.
If you try this recipe, let us know what you think! Tell us in the comments, rate it, and don’t forget to snap a picture and tag it #minimalistbaker on Instagram. We’d love to see your curry in action. Cheers, friends!
Spicy Red Lentil Curry
Ingredients
- 2 Tbsp coconut oil
- 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
- 1 tsp minced ginger
- 1/2 cup diced carrots
- 3 Tbsp red curry paste (ensure vegan friendly)
- 1 6-ounce can tomato paste (a 6-ounce can yields ~1/2 cup)
- 2 cups low-sodium vegetable broth (DIY or store-bought)
- 1 cup water
- 2/3 cup dry red lentils (thoroughly rinsed in cold water + drained)
- 1-2 Tbsp coconut sugar (or maple syrup)
- 1/2 tsp ground turmeric (plus more to taste)
- 1/3 cup light coconut milk (optional)
FOR SERVING optional
- Cooked brown rice (I love this method)
- Pita or naan (omit if gluten free // check for vegan friendliness)
- Pickled red onion*
- Fresh chopped cilantro
Instructions
- Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.
- Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
- Add curry paste and sauté for 2 minutes, stirring frequently.
- Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
- Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
- An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
- Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
- To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).
- Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.
Notes
*This recipe is inspired by both Thai and Indian flavors. You can learn more about the origins of red curry paste and turmeric by following the links.
*Nutrition information is a rough estimate calculated with light coconut milk and lesser amount of coconut sugar and without additional toppings or rice.
Amy says
I have a question. If I store this in the freezer, can I store it with rice in the same container or should the curry and rice be in separate containers when frozen?
Hi Amy, you can store them together!
Brooke says
I have been making this recipe for years and I love it–it’s in our regular rotation. Last night, however, I made some changes that elevated it from “yummy” to “Wow. Delicious!”
I used World Foods Thai Red Curry Paste instead of Thai Kitchen. Next time I will likely add a pinch of cayenne pepper as World Foods is not as spicy as Thai Kitchen.
I used oat milk instead of coconut milk to reduce saturated fat.
I served it with brown basmati rice instead of white.
Thanks so much for the lovely review and for sharing your modifications, Brooke! xo
Rachel Watterson says
Outstanding! Another banger. I used the minimum suggested amount of maple syrup and left out the coconut milk. The yield was much higher than expected, I had doubled the recipe for some leftovers but I probably got about 9-10 servings of what I consider a very healthy portion – so I’m glad to read from others that it freezes well. I can’t wait to have it for lunch again tomorrow to taste how the flavors develop overnight.
We’re so glad you’re enjoying it, Rachel! Thanks so much for the lovely review! xo
Paula says
Really liked this but the full can of tomato paste was overpowering. I added more lentils and a full can of coconut milk and it turned out great in the end. So maybe just my personal preference but a great recipe with some minor tweaks :)
Thank you for the feedback, Paula! Glad you were able to adjust it into something great :)
Lea says
I have made this many times with little alteration to the recipe and it’s always so good..both for myself and partner and for my friends and family!
Amazing! We’re so glad you enjoy the recipe, Lea. Thank you for sharing! xo
Tina says
My advice to everyone is try this!
This is an awesome recepie. I love it and keep doing it over and over again.
Yay! Thanks so much, Tina!
Lauren says
Great week night dish with ingredients I had on hand with a few substitutions! I used green curry instead of red and a little less tomato paste than the recipe called for (I had a 4oz tube in the pantry). Based on other reviews, I added red chili flakes because we prefer it spicy, and I used forbidden rice. I could have cooked the lentils a bit longer, so this will be even more delicious for lunch tomorrow. Thanks for another great recipe!
Sounds lovely! Thank you for sharing, Lauren! xo
Stacy says
This is really delicious and easy – thank you! I subbed maple since I have no coconut sugar, upped the turmeric by maybe a quarter teaspoon based on the “depth of flavor” recommendation, and added the optional coconut milk at the end. Really delicious and not spicy at all. I might add more of the curry paste or some red pepper flakes to add a little more heat next time, but really the recipe needs no improvement. Absolutely delicious.
We’re so glad you enjoyed it, Stacy! Thank you for the lovely review and for sharing your modifications! xo
Jennifer says
I made this last night for dinner. It was really easy and so flavorful! I used Thai Kitchen brand Red Curry paste and it was perfect. I am kind of wimpy with spices and it wasn’t too spicy for me.
I wanted more veggies so I added roasted cauliflower and a couple handfuls of spinach and served it over brown Jasmine rice. Sooooo good. I will definitely make it again. Thank you!!
Yum! So glad you enjoyed this recipe, Jennifer. Thanks so much for the lovely review!
Suzanne says
I don’t have fresh ginger. Could I use ginger powder? If so, how much would you recommend?
Hi Suzanne, it won’t be as fresh or flavorful, but would work in a pinch!
Alex says
This recipe gets bonus points because I didn’t have to chop an onion! I followed the directions as suggested and added lime juice at the end. I enjoyed the level of spice while my boyfriend found it to be too spicy. I served it with brown basmati rice, pickled onions and homemade naan bread. Great base for a curry that I’ll definitely be revisiting in the future.
Whoop! We’re so glad you enjoyed it, Alex! We do love heat. Thank you for sharing your experience!
melissa atcheson says
so happy I found your site – my teen is newly vegetarian and I’ve been trying your recipes – this one was thumbs up all around (mom, dad and daughter)… definitely making it again and shared it at work. The only thing I wondered is if I should have cooked the lentils longer as they were still a bit toothy.
Aw, we’re so glad it was a hit with the whole family! We like the lentils to have a little texture so they don’t get mushy, but you can cook longer if preferred! Thank you for sharing! xoxo
Lynsey says
Just realised that I use your recipes regularly but have never given a rating.
This one is a firm favourite. It’s super easy to make, freezes well, and is delicious. We had it over roasted broccoli today – yum!
Amazing! That’s so great to hear, Lynsey! Thank you for sharing! xo
Sue J. says
I have to say that, had I not made other recipes from this site, with excellent results, I would probably never have tried this one. We are in the process of changing our WOE to include more plant-based meals, so expanding our horizons. My first concern was 6 oz. of tomato paste? Seemed a lot, but I had reason to trust. Also used the included link for how to cook brown rice, and that delivered as promised. The pickled onions are compulsory! Also the coconut milk. Used 1 tbsp of brown sugar in lieu of the coconut sugar, and grapeseed oil, because I didn’t have coconut oil. Subbed panang curry paste, because that’s what I had. Despite these variations, it was delish!
Woohoo! Thanks for the lovely review and for sharing your modifications, Sue! So glad you enjoyed the curry. xo
Tessa says
This is a go to recipe for sure! I often make it with the naan recipe from this site, as well. I’ve made this with different brands of red curry paste and just a heads up – some are way spicier than others! 3TBS was perfect using one brand and FAR too spicy (for me) with a different brand. So there may be some experimentation involved. Also, if you find that your lentils are taking way too long to cook, check and make sure they aren’t too old. Holding the salt until the end helps, too!
Thanks for sharing your experience, Tessa! We’re glad you enjoy the recipe! xo
Debbie says
This recipe is straight up delicious! I have never posted a comment ever when following a recipe but this recipe is the bomb. I’ve never even had a red lentil before so delicious. I used the whole little curry jar bc I figured the rest would just go bad since I really never use it but now I might have to make this everyday!! I also added a little coconut milk to it. I did cook the rice but I haven’t stopped eating it out of the pan yet. Stop reading go make this!! PS I tend to use a lot of your recipes they’re all quite good but this one…WOWZA! 🤤
Aw, yay! We’re so glad you enjoyed it, Debbie. Thanks for the lovely review! xo
Kristen says
Another winner from Minimalist Baker! I made this exactly as is with the pickled onions and the recommended curry paste. It came together very easily and was delicious. Also reheated well. Would highly recommend!
Yay! We’re so glad you enjoyed it, Kristen. Thanks so much for sharing! xo
Toinette Meiring says
I only have canned lentils. What adjustments should I make?
Hi Toinette, we’d suggest using less broth and cooking for less time in step 5. Hope that helps!
Amy says
Made this last night and will definitely be making again! It was super easy, not too much chopping and measuring which I appreciate. I made a double batch and a few modifications: sautéed a couple of Thai chilis in with the garlic and ginger (we like things hot); used half the amount of tomato paste; and substituted brown sugar for coconut sugar, and only used half the recommended amount. This was DELICIOUS!
Amazing! Thanks for sharing, Amy! xo
lisa says
WOW! i’m a huge fan of your website and visit/cook often the recipes you create. i made this for four people. i used 1 and 1/3 cups red split lentils, 4 cloves of garlic, a 2 inch knob of ginger, 1 entire lime, 1 tsp tumeric, 2 tbsp of thai kitchen red curry paste, 2 cups of water, 3 cups of low sodium chicken broth, 5 kafir lime leaves *whole*, a pinch of salt, one table spoon of maple syrup. the rest of the ingredients stayed the same. i cooked for about 40 minutes – personally i like it that texture – i found the carrots were still a little to the tooth, but that was fine. what elevated this was extra lime, a little hot sauce, and cilantro and lemon pepper. if i would have had a red onion, i’d have made that pickled red onion but i didn’t. i think that would have TOTALLY knocked it out of the ball park! thanks for such a fantastic recipe, the whole family gobbled it up and now there’s no left overs ;)
We’re so glad everyone enjoyed it, Lisa! Thanks so much for your kind words and lovely review! xo
Jennifer Cisneros says
Does the calories for the recipe include the coconut milk?
Hi Jennifer, yes, it does include the coconut milk.
Will says
I only have green Thai kitchen curry. Will this negatively affect this dish? I’ve made it plenty of times before but just don’t have the red curry this time. Thanks!
Hi Will, we aren’t sure how it would turn out in terms of flavor, but the color wouldn’t be as pretty. Might we suggest this recipe instead?
Caitlyn says
I made this tonight and it is great! I added a drained and rinsed can of chickpeas to bulk out the servings to four to take for work lunches this weekend. I didn’t have any coconut milk but it was still great
We’re so glad you enjoyed it, Caitlyn! Thanks so much for sharing! xo
Georgia says
Absolutely delicious! I added extra chilli as I like spice with just a small amount of coconut milk and it was wonderful. Will definitely be making again. Thanks so much for sharing.
Lovely! Thanks for sharing, Georgia!
Sara says
This is the 2nd time I’ve made this. I doubled the recipe and it came out PERFECT! One of my favorites!
Yay! So glad you enjoyed it, Sara! Thanks for the lovely review!
Alana says
So delicious and perfect for a warm and cozy meal prep for the week!
We’re so glad you enjoyed it, Alana! Thanks so much for sharing! xo