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Easy Red Lentil Dhal Curry Recipe

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3.9 from 20 reviews

This Easy Red Lentil Dhal Curry is a hearty and flavorful vegetarian dish packed with protein-rich red lentils, tender butternut squash, fresh spinach, and vibrant cherry tomatoes, all simmered in a fragrant blend of Thai red curry paste and traditional Indian spices. Perfect for a wholesome weeknight dinner, this curry is both comforting and nutritious, ready in just 45 minutes.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 tablespoons olive oil or vegetable oil
  • 1 thumb-sized piece of ginger, grated
  • 1 yellow onion, chopped
  • 4 cloves garlic, grated
  • 3 tablespoons Thai red curry paste
  • 1 ½ tablespoons curry powder
  • 2 teaspoons turmeric
  • 1 ½ teaspoons cumin
  • 200 g red lentils, rinsed
  • 150 g butternut squash, chopped into 2.5 cm cubes
  • 125 g baby spinach
  • 250 g cherry tomatoes, whole or halved
  • 800 ml vegetable broth or water

Instructions

  1. Prepare the Ingredients: Gather and prepare all ingredients by chopping the onion, grating the ginger and garlic, rinsing the red lentils, and chopping the butternut squash into 2.5 cm cubes.
  2. Heat the Skillet: Place a skillet over medium heat and add the olive or vegetable oil to warm it up for sautéing.
  3. Sauté Aromatics: Add the chopped onion, grated garlic, and ginger to the skillet and cook until soft and fragrant, stirring occasionally to prevent sticking or burning.
  4. Add the Curry Paste: Stir in the Thai red curry paste thoroughly, mixing it with the aromatics and cooking it until heated through to release its flavors.
  5. Add Lentils and Squash: Incorporate the rinsed red lentils, chopped butternut squash, curry powder, turmeric, and cumin. Stir well to coat the lentils and squash evenly with the spices.
  6. Add Liquid and Simmer: Pour in the vegetable broth or water. Increase heat just enough to bring the mixture to a gentle simmer.
  7. Cook the Vegetables: Add the whole or halved cherry tomatoes and baby spinach. Cover the skillet, reduce the heat, and let the curry simmer gently for about 15 minutes until the lentils are tender, the tomatoes have burst, and the spinach is wilted.
  8. Finish and Serve: Remove from heat and serve the dhal hot alongside naan bread and rice for a complete meal.

Notes

  • You can adjust the amount of curry paste depending on your preferred spice level.
  • To make this dish vegan, ensure the naan bread served is vegan or substitute with rice alone.
  • For added protein, consider topping the curry with a dollop of yogurt or coconut yogurt for a dairy-free option.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.
  • If you prefer a thicker dhal, reduce the amount of broth or let it simmer uncovered for the last few minutes.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-red-lentil-dhal-curry-recipe/