This creamy red lentil curry is flavored with coconut milk and red curry paste and finished with a bright cilantro chutney. It’s a cozy, plant-based weeknight dinner! Some recipes earn their spot in the rotation the very first time you make them. That’s what happened with this red lentil curry! I created this curry for my first cookbook, Pretty Simple Cooking and it quickly became a reader favorite. So, I decided to add a version of it on this website, with a few tweaks from testing it over time! The lentils are all about cozy creaminess, simmered with coconut milk, tomatoes, and a spoonful of red curry paste. But then you add the cilantro chutney: tangy, bright, a little sweet from golden raisins — and it’s truly magic (I’m not sure how else to describe it!) It’s become one of my top plant based recipes and vegan dinner recipes to recommend when people need dinnertime inspiration. Why You’ll Love This Recipe Incredible flavor: The tangy cilantro chutney balances the r...