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    Home ยป Vegetarian Recipes

    30 Minute Easy Red Lentil Dhal Curry

    Published: Jul 23, 2024 ยท Modified: Nov 16, 2023 by Deborah Rainford ยท This post may contain affiliate links ยท 7 Comments

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    Red lentil dhal curry in a white bowl with chopped herbs.

    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.

    Jump to:
    • โญ๏ธ Why this recipe works
    • ๐Ÿงพ Ingredients overview
    • ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Here's how to make it
    • ๐Ÿ“– Variations
    • ๐Ÿ’ก Chef's Guide: Expert Tips
    • ๐Ÿฏ Storing and reheating leftovers
    • โ“Recipe FAQ's
    • Easy Red Lentil Dhal Curry

    ⭐️ 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

    Aldi ingredients on a baking tray to make red lentil dhal.
    • 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
    Step 1 and 2 for making red lentil dhal curry using Aldi ingredients.
    1. 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.
    2. Add the Curry Paste: Stir in the Thai red curry paste, mixing well with the onions, garlic, and ginger until heated through.
    Step 3 & 4 for making vegetarian red lentil dhal curry with spinach and tomatoes.
    1. 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.
    2. Add Liquid: Pour in the vegetable broth or water, bringing the mixture to a simmer.
    3. 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.
    4. Finish and Serve: Serve the dhal hot with naan bread and rice.
    Red lentil dhal curry with tomatoes and spinach.

    📖 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

    Can I make this dhal curry ahead of time?

    Yes, dhal curry often tastes better the next day as the flavors continue to meld. Just reheat before serving.

    How can I make this recipe creamier?

    Add a can of coconut milk towards the end of cooking for a creamier texture and richer flavour.

    Are there any specific garnishes that work well with dhal curry?

    Fresh cilantro, a squeeze of lime juice, thinly sliced green chilies, and a dollop of yogurt are great garnishes to enhance the flavor.

    Can I make this dhal curry in a slow cooker?

    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:

    • Cauliflower curry with spinach with rice in a bowl with coriander.
      Easy One Pot Cauliflower Curry
    • Butternut squash and chickpea curry with kale and rice.
      Easy 30-Minute Butternut Squash Curry
    • Creamy coconut chicken curry with chopped coriander and rice.
      Easy One Pot Creamy Coconut Chicken Curry
    • Creamy slow cooker chicken Korma with chopped coriander served with rice.
      The Best Slow Cooker Chicken Korma

    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!

    For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.

    For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.

    Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.

    Red lentil dhal curry with tomatoes and spinach.

    Easy Red Lentil Dhal Curry

    This red lentil dhal curry is a vibrant, hearty dish, packed with red lentils, butternut squash, spinach, and tomatoes, spiced with Thai red curry paste, turmeric, and cumin. Serve with naan bread and rice for a satisfying meal.
    5 from 4 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
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    Author: Deborah Rainford

    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

    Calories: 327kcal | Carbohydrates: 48g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 836mg | Potassium: 1.047mg | Fiber: 19g | Sugar: 7g | Vitamin A: 9.495IU | Vitamin C: 38mg | Calcium: 131mg | Iron: 7mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!
    Head shot of Deborah Rainford
    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.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Michelle

      April 10, 2023 at 5:26 pm

      5 stars
      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

      Reply
    2. Tony Hughes

      August 07, 2022 at 7:52 pm

      5 stars
      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.

      Reply
      • Deborah Rainford

        August 09, 2022 at 7:19 pm

        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! ๐Ÿ™‚

        Reply
    3. Cassandra

      September 17, 2021 at 6:53 am

      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 !!!

      Reply
      • Deborah Thompson

        September 28, 2021 at 3:32 pm

        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.

        Reply
    4. Helen

      April 27, 2020 at 3:12 pm

      5 stars
      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.

      Reply
      • Deborah Thompson

        May 03, 2020 at 9:24 am

        Thanks so much Helen! That's made my day!

        Reply
    5 from 4 votes (1 rating without comment)

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    Red lentil dhal curry in a white bowl with chopped herbs.

    Hi, I'm Deborah! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) budget recipes from scratch using only Aldi ingredients. Welcome to my virtual kitchen!

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