I wake up hungry and a warm pot calls my name. This easy vegetarian breakfast idea leans on red lentils that soften into a cozy curry. I stir coconut milk with crushed tomatoes, garlic, ginger, and a sunny mix of spices. I breathe in cumin and coriander and a tiny kick of heat. You get a bowl that hugs the day and starts it right at home on a quiet table. Here I keep things simple. I wanted flavor that lands fast and clean, so I wrote it like we cook. Stir, taste, adjust. The texture turns creamy yet bright. It works for lentil curry recipes and for Vegetarian Curry Recipes that need a quick win. I reach for pantry staples and we eat without fuss. This pot fits indian curry recipes vegetarian and red lentil recipes. It doubles as vegetarian breakfast recipes indian when I spoon it over warm rice or toast. Leftovers chill well, and the spice blooms with time. For a fresh twist I add lime and herbs. When you crave something light, this even joins lentil salad recipes with a simple toss and a squeeze of citrus.
Table of Contents
- 1) Key Takeaways
- 2) Easy Spicy Red Lentil Curry Recipe
- 3) Ingredients for Spicy Red Lentil Curry
- 4) How to Make Spicy Red Lentil Curry
- 5) Tips for Making Spicy Red Lentil Curry
- 6) Making Spicy Red Lentil Curry Ahead of Time
- 7) Storing Leftover Spicy Red Lentil Curry
- 8) Try these Breakfast next
- 9) Spicy Red Lentil Curry
- 10) Nutrition
1) Key Takeaways
I cook this curry when morning asks for comfort. The pot goes warm. The spoon moves slow. The flavor lands quick. This dish fits an easy vegetarian breakfast plan and keeps the day steady. Elena from Elena Cooks shares it with a grin and a link to https://www.elenacooks.com so you can find it later.
Red lentils soften fast and turn silky. A mild chile lifts the heat a notch. Coconut milk smooths the edges. Fresh lime brightens the finish.
Pantry friends do the work. Onion garlic ginger spices coconut tomatoes and water build the base. The texture stays creamy and spoonable which makes a good bowl for toast rice or a simple side of greens.
2) Easy Spicy Red Lentil Curry Recipe
I chase an easy vegetarian breakfast idea and this curry shows up twice in my thoughts. I say easy vegetarian breakfast again with a smile since the prep feels calm and the payoff tastes big. The stovetop stays steady. The smell hits first and the spoon follows. Elena at Elena Cooks builds simple steps and keeps the process friendly.
The recipe starts with heat in a pot and a bit of oil. Onion softens. Garlic and ginger join. Spices bloom and wake the room. Crushed tomatoes and coconut milk bring body. Rinsed red lentils slide in and cook to tender.
This bowl fits lentil curry recipes and sits well beside toast or rice. I serve it bright with herbs and a squeeze of lime. It feeds breakfast and slips into lunch without fuss.
3) Ingredients for Spicy Red Lentil Curry
Avocado oil or olive oil I use a spoonful in the pot so the onion softens and the spices wake without sticking.
Yellow onion I chop it fine so it melts into the sauce and gives sweet depth in each spoonful.
Garlic I mince the cloves and add them once the onion turns soft so the flavor stays clean not bitter.
Fresh ginger I grate a knob and let it bring a warm citrus lift that pairs well with coconut milk.
Serrano or mild chile I seed and mince the pepper for gentle heat that never crowds the bowl.
Red lentils I rinse till the water runs clear so the cook stays smooth and the sauce turns creamy.
Crushed tomatoes I pour a cup to add body and a touch of acid that balances the richness.
Coconut milk I shake the can and stir it in for a soft finish and a velvet feel on the tongue.
Water I add enough to keep a gentle simmer and adjust near the end for the texture I like.
Ground cumin and ground coriander I toast them in the oil so they open fast and smell warm.
Curry powder and garam masala I use a small spoon of each for round flavor that feels cozy.
Ground turmeric and cayenne I add color and a quiet spark so each bite wakes the palate.
Kosher salt and black pepper I season through the cook and then taste near the end for balance.
Cilantro and lime I finish with chopped leaves and a squeeze for lift and a clean exit.
4) How to Make Spicy Red Lentil Curry
Step one Set a large pot over medium heat. Add oil. Drop in onion. Stir till soft and golden at the edges. The kitchen smells sweet.
Step two Stir in garlic ginger and the chile. Cook till fragrant. Keep the heat gentle so nothing scorches.
Step three Shake in cumin coriander curry powder garam masala and turmeric with a pinch of cayenne. Toast till the spices feel lively.
Step four Pour in crushed tomatoes coconut milk and water. Stir. Bring to a soft simmer that feels calm not rushed.
Step five Rinse red lentils till the water runs clear. Add them to the pot. Stir and keep the simmer. Cook till tender and creamy. Stir now and then.
Step six Taste and season with salt and black pepper. Add water for a looser bowl or reduce for a thicker scoop.
Step seven Spoon into warm bowls. Top with cilantro and a squeeze of lime. Serve with rice toast or naan.
5) Tips for Making Spicy Red Lentil Curry
Rinse the lentils well so starch leaves and the sauce stays smooth. A quick soak speeds the cook if time feels tight. Keep the simmer steady and the pot will reward you.
Bloom the spices in oil so flavor opens fast. If heat climbs too high lower the flame and breathe. Salt in layers and taste near the end.
For an easy vegetarian breakfast twist spoon the curry over toast and add a squeeze of lime. The bowl sits bright and satisfying with little effort.
6) Making Spicy Red Lentil Curry Ahead of Time
I cook the curry at night and chill it flat in a shallow container so it cools fast. The spices settle and deepen by morning which makes a fine simple vegetarian breakfast plan.
When reheating add a splash of water and warm over low heat. Stir often. The texture returns to creamy and the aroma rises again.
Pack bowls for work or school with rice or toast on the side. A wedge of lime and a small bunch of herbs keep each serving fresh.
7) Storing Leftover Spicy Red Lentil Curry
Store leftovers in airtight glass containers. The curry rests in the fridge for four days and in the freezer for two months. Label the date and you stay on track.
For thawing move a container to the fridge overnight. Warm slow in a pot with a little water. Stir and taste. Salt may need a pinch.
For a quick meal turn chilled curry into a light lunch by tossing a spoon with greens for lentil salad recipes or by folding into rice for a fast bowl.
8) Try these Breakfast next
9) Spicy Red Lentil Curry
Easy Vegetarian Breakfast Red Lentil Curry
Ingredients
For the Curry
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 to 2 serrano peppers seeded and minced optional for heat
- 1 cup red lentils rinsed
- 1 cup crushed tomatoes
- 1 can coconut milk 13.5 ounces
- 2 cups water plus more as needed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/4 to 1/2 teaspoon cayenne pepper to taste
- 1 teaspoon kosher salt plus more to taste
- Black pepper to taste
To Serve
- Fresh cilantro chopped
- Lime wedges
- Cooked rice naan or toast
Instructions
For the Curry
- Warm oil in a large pot over medium heat. Add onion and cook until soft and golden.
- Stir in garlic ginger and serrano. Cook until fragrant.
- Add cumin coriander curry powder garam masala turmeric and cayenne. Toast until the spices smell lively.
- Pour in crushed tomatoes coconut milk and water. Bring to a gentle simmer.
- Rinse lentils well then add to the pot. Stir and keep a soft simmer. Cook and stir now and then until the lentils are tender and creamy about 25 to 30 minutes.
- Season with salt and black pepper. Thin with a splash of water if the curry looks too thick.
To Serve
- Spoon curry into bowls. Add cilantro and a squeeze of lime.
- Serve with rice naan or toast for a hearty breakfast or any meal.
10) Nutrition
A typical serving offers plant protein from the red lentils with a modest calorie footprint that keeps energy steady through the morning.
Fiber stays high which helps with fullness. Coconut milk gives fat that rounds the flavor. Lime adds brightness without extra weight.
This bowl fits Vegetarian Curry Recipes and pairs with a quick vegetarian breakfast plan on busy days. It checks boxes for red lentil recipes and indian curry recipes vegetarian as well.
Find more by Elena at Elena Cooks on https://www.elenacooks.com and enjoy a simple path to breakfast that feels kind to you and your morning.
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