How to Make Creamy Roasted Red Pepper and Lentil Curry

Simple Summary

This vibrant Roasted Red Pepper and Lentil Curry combines smoky roasted peppers with protein-packed lentils in a creamy, aromatic curry sauce. It's a hearty, flavorful vegetarian dish that's both comforting and nutritious.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 2 large red bell peppers
• 1 cup dried red lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions

1. Preheat the oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.

2. Remove peppers from the oven and place them in a bowl. Cover with plastic wrap and let steam for 10 minutes. Once cool enough to handle, peel off the skin, remove seeds, and roughly chop the peppers.

3. While the peppers are roasting, rinse the lentils and set aside.

4. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes until softened.

5. Add minced garlic and grated ginger to the pot. Cook for another minute until fragrant.

6. Stir in curry powder, cumin, and cayenne pepper. Toast the spices for 30 seconds.

7. Add the chopped roasted peppers, diced tomatoes, coconut milk, vegetable broth, and rinsed lentils to the pot. Stir to combine.

8. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and the curry has thickened.

9. Season with salt and pepper to taste.

10. Serve hot, garnished with fresh cilantro and a squeeze of lemon juice.

Chef's Notes

• For a smoother curry, blend half of the mixture with an immersion blender before serving.
• To make this curry spicier, increase the amount of cayenne pepper or add a diced jalapeño with the onions.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
• For a protein boost, add a can of drained and rinsed chickpeas along with the lentils.
• If you don't have time to roast the peppers, you can use jarred roasted red peppers instead. Use about 1 cup, chopped.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 14g
• Fat: 18g (mostly healthy fats from coconut milk)
• Carbohydrates: 38g
• Fiber: 8g
• Rich in vitamins A and C from the red peppers
• Good source of iron and folate from the lentils

Serving Suggestions

• Serve this curry over steamed basmati rice or with warm naan bread for a complete meal.
• For a low-carb option, serve with cauliflower rice or zucchini noodles.
• Pair with a crisp cucumber salad or raita to balance the rich flavors.
• This curry is perfect for meal prep – make a big batch and portion it out for easy lunches throughout the week.
• For a dinner party, serve in small bowls as a starter, garnished with a swirl of yogurt and fresh mint leaves.