A rich and velvety red lentil curry simmered in creamy coconut milk, flavored with warm spices and aromatics.

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Heat oil in a large pan over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
Add garlic and ginger; cook another minute until fragrant.
Stir in curry powder, cumin, turmeric, and chili flakes; cook 30 seconds to bloom the spices.
Add tomato paste and stir to combine.
Add red lentils, coconut milk, and broth. Stir, then bring to a gentle simmer.
Reduce heat to low; cover and simmer 20–25 minutes, stirring occasionally, until lentils are tender and curry thickens.
Season with salt and lemon juice; adjust to taste.
Garnish with fresh cilantro before serving. Serve over rice or with naan.

To make it spicier, add more chili flakes or a chopped chili pepper.
Use light coconut milk for a lower‑fat version.
Let curry rest a few minutes off the heat—the sauce will thicken further.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.