This red lentil dhal curry is packed with red lentils, butternut squash, spinach, and tomatoes. It's spiced with Thai red curry paste, turmeric, and cumin. Easy to make and perfect with naan bread and rice!
You'll want to serve this dhal curry with my 2 ingredient naan, pilau rice, and roasted tomatoes.
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⭐️ Why this recipe works
- Flavourful Base: Using a combination of Thai red curry paste and curry powder adds a depth of flavour that’s both complex and aromatic.
- Nutrient-Dense Ingredients: Packed with red lentils, butternut squash, and spinach, this dhal is a powerhouse of vitamins, minerals, and fiber.
- Quick and Easy: This recipe is straightforward and can be ready in under 30 minutes, making it perfect for weeknight dinners.
- Healthy Comfort Food: The creamy texture and warm spices make this dhal curry a comforting dish that satisfies cravings for something hearty and wholesome.
🧾 Ingredients overview
- Olive oil or vegetable oil: Used for sautéing the aromatics and forming the base of the curry.
- Ginger: Adds a zesty and slightly spicy flavour that complements the curry spices.
- Yellow onion: Provides a sweet and savoury foundation for the curry.
- Garlic: Enhances the overall flavour with its pungent and aromatic qualities.
- Thai red curry paste: Adds a rich, spicy, and slightly tangy flavor profile.
- Curry powder: Brings warmth and complexity with a blend of various spices.
- Turmeric: Adds a deep, earthy flavour and vibrant yellow colour.
- Cumin: Contributes a nutty and slightly peppery flavour.
- Red lentils: Serve as the protein and bulk of the dish, creating a creamy texture.
- Butternut squash: Adds a subtle sweetness and hearty texture.
- Baby spinach: Provides a fresh, leafy element that balances the dish.
- Cherry tomatoes: Introduce a burst of sweetness and acidity.
- Vegetable broth or water: The cooking liquid that ties all the ingredients together.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Red Lentil Dhal Curry recipe step-by-step
- Prepare the Aromatics: Heat a skillet over medium heat and add the olive oil. Sauté the chopped onion, garlic, and ginger until soft and fragrant.
- Add the Curry Paste: Stir in the Thai red curry paste, mixing well with the onions, garlic, and ginger until heated through.
- Incorporate the Lentils and Squash: Add the rinsed red lentils, chopped butternut squash, curry powder, turmeric, and cumin. Stir thoroughly to coat the lentils and squash with the spices.
- Add Liquid: Pour in the vegetable broth or water, bringing the mixture to a simmer.
- Cook the Vegetables: Add the whole tomatoes and spinach. Cover the skillet, reduce the heat, and let it gently simmer for about 15 minutes until the lentils are cooked, the tomatoes have burst, and the spinach has wilted.
- Finish and Serve: Serve the dhal hot with naan bread and rice.
📖 Variations
- Protein Variation: Swap red lentils for green lentils or chickpeas for a different texture and flavour.
- Vegetable Options: Substitute butternut squash with sweet potatoes, carrots, or zucchini.
- Spice Level: Adjust the amount of Thai red curry paste for more or less heat, or add fresh chilies for extra spice.
- Creaminess: Stir in some coconut milk towards the end for a richer, creamier dhal.
- Leafy Greens: Use kale or Swiss chard instead of spinach if preferred.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Pre-soaking Lentils: Pre-soak red lentils for 10 minutes to reduce cooking time and enhance digestibility.
- Consistent Texture: If you prefer a smoother dhal, use an immersion blender to partially blend the cooked mixture.
- Tomato Technique: Slightly crush the cherry tomatoes before adding to release their juices more effectively.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled dhal in an airtight container in the fridge for up to 5 days.
- Freezer: For longer storage, place the dhal in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, place the dhal in a saucepan over medium heat, adding a splash of water or broth to thin it out if necessary. Stir occasionally until heated through.
❓Recipe FAQ's
Yes, dhal curry often tastes better the next day as the flavors continue to meld. Just reheat before serving.
Add a can of coconut milk towards the end of cooking for a creamier texture and richer flavour.
Fresh cilantro, a squeeze of lime juice, thinly sliced green chilies, and a dollop of yogurt are great garnishes to enhance the flavor.
Yes, you can transfer the sautéed ingredients and all other components to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the lentils and squash are tender.
Looking for other easy curry recipes like this? Try these:
If you tried this Easy Red Lentil Dhal Curry please let me know in the comments below, and please leave a star rating while you're there!
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Easy Red Lentil Dhal Curry
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 (1 cup) red lentils, rinsed
- 150 g (1 cup) butternut squash, chopped into 2.5 cm cubes
- 125 g (4 cups) baby spinach
- 250 g (1 ½ cups) cherry tomatoes, leave whole or cut in half depending on size
- 800 ml vegetable broth or water
Instructions
Prepare the Ingredients:
- Heat a skillet over medium heat and add the olive oil.
- Sauté the chopped onion, garlic, and ginger until soft and fragrant.
Add the Curry Paste:
- Stir in the Thai red curry paste, mixing well with the onions, garlic, and ginger until heated through.
Incorporate the Lentils and Squash:
- Add the rinsed red lentils, chopped butternut squash, curry powder, turmeric, and cumin. Stir thoroughly to coat the lentils and squash with the spices.
Add Liquid:
- Pour in the vegetable broth or water, bringing the mixture to a simmer.
Cook the Vegetables:
- Add the whole tomatoes and spinach. Cover the skillet, reduce the heat, and let it gently simmer for about 15 minutes until the lentils are cooked, the tomatoes have burst, and the spinach has wilted.
Finish and Serve:
- Serve the dhal hot with naan bread and rice.
Notes
- The amount of liquid in this recipe results in a soup-like consistency. For a thicker dhal, use 600 ml of vegetable broth or water, or simmer uncovered to reduce the liquid.
- Adjust the spice levels to your preference by adding more or less Thai red curry paste and curry powder.
- This dish can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Michelle
Loved this meal, went down well with my 2 teenagers which is a bonus.
Quick and easy to make on a busy working day. I'm going to be working my way through some of your other recipes as we have got in a rut with the same meals so thank you can't wait to try your other recipes
Tony Hughes
ALDI in my area have not had lentils of any type for several weeks now and it is one of my go to easy veggie proteins so I always like to have 2-3 packs in the store cupboard, but I'm going to have to find a new suppler.
Deborah Rainford
I'm hoping that the lentils make an appearance over the autumn and winter. They're such a great staple to have in the cupboard for last minute or cheap dinners and they are so adaptable! Fingers crossed they're back in store soon! 🙂
Cassandra
Superb curry packed full of favour!! Lip smacking delicious , I did have pomegranate molasses in the cupboard so bingo - this took it to another level entirely !! Has become a family favourite and so easy . I like mine thicker consistency so used 600ml instead .Thank You for this deliciousness !!!
Deborah Thompson
Thanks so much for taking the time to leave a comment! I bet it was amazing with the pomegranate molasses. Sometimes, I really wish Aldi wasn't so limited! So happy you love this recipe.
Helen
This is so delicious, thank you. I have tried a few dhal recipes but this is mine and my partner's favourite by far as it's full of flavour. I had to hunt around a bit for Thai red curry paste as can't get the jars at ALDI at the moment and I think it has fishi= in anyway which we don't eat but did find an alternative. Unfortunately, I had to leave the spinach out too as my partner doesn't like it but if was fine without. Pleased that it's healthy too.
Deborah Thompson
Thanks so much Helen! That's made my day!