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One Pot Red Lentil Curry with Cilantro Pesto

Red Lentil Curry with tangy coconut sauce over rice
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5 from 1 review

This one-pot red lentil curry recipe is a nutritional superstar packed with protein and detox ingredients. It’s also loaded with flavors.

  • Author: Karen
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 5 1x
  • Category: Vegan
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Gluten Free

Ingredients

Units Scale

Pesto

  • 1/2 cup raw cashews
  • 1 bunch cilantro, washed, patted dry, and cut off stems; reserve two tablespoons leaves for garnish
  • 1/4 cup olive oil
  • 2 pitted dates soaked in warm water or one tablespoon raw honey*

Curry

  • 1 cup red lentils
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 large zucchini, diced into bite-sized pieces (about 4 cups). See other vegetable options below in notes
  • 1 teaspoon salt
  • 3 cloves of garlic
  • 1 Tablespoon fresh ginger (2-inch piece peeled and grated)
  • 1 cinnamon stick
  • 1/3 cup raisins
  • 1.5 tablespoons curry powder
  • 1 teaspoon cumin
  • 14–oz crushed tomatoes
  • 2 cups low-salt vegetable broth or water
  • 14–oz full-fat coconut milk
  • 1 lime, juice
  • 1 cup cooked brown rice: Instant Pot Recipe or Brown Basmati Rice Stovetop Recipe

Optional Garnish

  • 3 tablespoons toasted and salted cashews, crushed
  • 2 Tablespoons cilantro, minced

 

Instructions

  1. Prepare Lentils: Sort the lentils on a tray and remove any stones or debris. Place the lentils in a sieve and wash them under cold water. Place the lentils in a bowl and fill with water to soak while preparing other ingredients.
  2. Prepare Pesto: Pulse cashews and dates in a food processor a few times until coarsely chopped. Add cilantro and pulse a few more times to mix in the herb. Add the remaining ingredients – oil, salt, lime juice, and zest and puree until smooth. Store any leftovers in the refrigerator and use pesto within 5 days.
  3. Prepare Aromatics: Peel and dice the onion, mince the garlic, and grate the peeled ginger.
  4. Heat olive oil in a Dutch oven or a large skillet with a lid.
  5. Add Vegetables: Add the onion and cook for 3 – 4 minutes until soft. Add salt and zucchini and sauté for 3 minutes.
  6. Add aromatics: Add garlic and ginger and cook for 1 minute. Add cinnamon stick, 1/3 cup raisins, 1.5 tablespoons curry powder, and 1 teaspoon of cumin. Stir to combine, being careful not to burn.
  7. Add Liquids: Pour in the broth and crushed tomatoes and combine. Coconut milk is added later. Bring to a low boil.
  8. Stir in the lentils and bring to a boil again. Reduce heat to a simmer, cover with a lid, and gently cook for 25 – 30 minutes.
  9. Fold in coconut milk and juice of 1 lime and discard the cinnamon stick.
  10. Serve with brown rice, garnishes, and pesto.

Notes

* Use dates rather than honey for a  detox recipe

Vegetable variations

  • Carrots – Sweet and sturdy, they hold up well in a simmering curry.
  • Bell Peppers – Add a mild sweetness and a pop of color.
  • Spinach or Kale – A handful of greens stirred in at the end gives a nutrient boost.
  • Cauliflower – Soaks up flavor beautifully and adds texture.
  • Sweet Potatoes or Pumpkin – For natural sweetness and a creamy consistency
  • Zucchini or Eggplant – Softens nicely and absorbs the spices.

Find it online: https://www.suppersanity.com/red-lentil-curry/

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