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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
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
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
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