Red Lentil Curry

Red Lentil Curry

This comforting red lentil curry is hearty, vibrant, and packed with warm spices. Inspired by Bonberi’s Red Lentil Stew but with a Saturday Sauce twist (and shortcut), it’s the kind of one-pot dish that feels both nourishing and deeply satisfying. Creamy red lentils, tender Yukon gold potatoes, and earthy spinach come together in a tomato-rich broth spiced with garam masala and curry powder. Finished with fresh cilantro and best served over basmati rice with cooling cucumber raita, it’s a cozy weeknight meal that tastes like comfort in a bowl.

Serves 4

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 cup red lentils
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp. Kosher salt 
  • 1 clove garlic, minced
  • 4 small Yukon gold potatoes, cubed
  • 16 oz. Saturday Sauce
  • 6 cups of broth or water
  • 1 Tbsp. fresh cilantro, chopped (for topping) 

DIRECTIONS

  1. Heat olive oil and toast lentils along with your garam masala and curry powder. Add Kosher salt and garlic, cooking for a few minutes.
  2. Add Saturday Sauce, potatoes, and broth (or water) and stir, cooking on medium heat for approximately 20 minutes, covered. 
  3. Stir and add spinach, cooking for another 5 or so minutes. Your potatoes should be soft and the stew should be somewhat thickened (no longer watery).
  4. Suggested: Serve on top of a bed of basmati rice, alongside some cucumber raita. Top with fresh chopped cilantro and enjoy! 
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