Gordon Ramsay Lentil Curry Recipe
Gordon Ramsay’s lentil curry changed my perspective on flavor. I used to think throwing everything in a pot would do, but that only led to a sad, soggy mess. With Ramsay’s approach, I learned to balance vibrant spices, creamy textures, and the perfect legume. This isn’t just about cooking; it’s about feeling that rush of confidence as you create a dish that impresses. It’s time to ditch the bland and embrace the bold. Trust me, this recipe will become your go-to for comforting weeknight dinners without the fuss.
Ingredients for the perfect gordon ramsay lentil curry
Key spices in Gordon Ramsay curry spice blend
Gordon Ramsay starts his lentil curry with a simple spice mix. Use 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp garam masala, ½ tsp smoked paprika and ¼–½ tsp cayenne for heat. Tip: Toast whole seeds—toast 1 tsp cumin and 1 tsp coriander seeds in a dry pan over medium heat for 1–2 minutes until they smell fragrant, then grind them. Freshly toasted spices bloom in oil and give a much better aroma. Reserve the blend in a small bowl before you begin cooking. If you want more earthiness, add ¼ tsp fenugreek powder. Stir the spices into hot oil only after the onions have softened to avoid burning. Store spice jars airtight in a cool, dark place so they keep their flavor.
Lentils and produce selection
Choose 200 g red lentils for a creamy result—red lentils break down faster than brown or green ones. Rinse them under cold water in a fine-mesh sieve until the water runs clear to remove dust and any bitter coating. Discard any chipped or discolored lentils. For produce, use two medium yellow onions (about 300 g total), three garlic cloves (9 g peeled), and a 30 g knob of fresh ginger. Peel and finely chop the onions into 5 mm dice; mince garlic and ginger separately so they cook at the right pace. Tip: Use a sharp knife to avoid bruising and ending up with watery onions. If you want a firmer bite, swap half the red lentils for brown lentils and add 5–10 minutes to the simmer. Fresh ingredients make the curry sing.
Liquids: coconut milk vs stock alternatives
The recipe calls for 200 ml full-fat coconut milk and 400 ml vegetable stock for creaminess and depth. Full-fat coconut milk gives richness and a silky mouthfeel; light versions can split when heated. If you prefer dairy, swap the coconut milk for 200 ml Greek yogurt and stir it in off the heat so it doesn’t curdle. Use low-sodium vegetable stock so you can control the salt (about 4 g salt per litre is a guideline). Chicken stock adds a savory backbone if you aren’t keeping it vegan. Tip: Warm the liquids before adding them to the pan to keep the temperature steady. If the curry looks too thin at the end, thicken with 1 tbsp tomato paste or simmer uncovered for 5–7 minutes. These ratios give a gravy that sits on rice rather than a soup.
Preparing ingredients for easy lentil curry Gordon Ramsay
Rinsing and soaking lentils
Red lentils don’t need a long soak, but a quick 10-minute cold soak can remove surface starch and speed cooking. Place rinsed lentils in a bowl, cover with water at least twice their volume, and swish them around. Drain well through a fine sieve until the water runs clear so the curry won’t be gummy. For background on the legume itself see lentil. Tip: If you use green or brown lentils, soak 30–45 minutes so they cook evenly. After soaking, spread them on a clean towel to dry briefly—slightly drier lentils absorb spices better when they hit the pan. Always check for small stones or debris before cooking.
Chopping aromatics: onion, garlic, ginger
Good cuts equal good flavor. Halve two onions (about 300 g), peel and slice into 5 mm-thick wedges, then dice across for uniform 5 mm cubes. Even pieces soften at the same rate. For garlic, crush 3 cloves under the flat side of a knife, peel, and mince into 1–2 mm bits (about 9 g). Peel a 30 g ginger knob and grate or mince finely. Tip: Freeze garlic for 10 minutes before peeling; the skin slips off easier. Keep garlic and ginger separate while cooking so you can add each at the right time and avoid burnt garlic. Quick-cook the ginger with the onions for fragrance and add the garlic a little later.
Blending your spice paste
Make a smooth paste so the flavors spread evenly. In a small food processor combine the diced onion, garlic, ginger, 1 tbsp tomato paste (15 g), and your pre-measured spice blend. Pulse 6–8 times until you get a coarse paste. If you don’t have a processor, finely mince everything and mash together with the back of a spoon for 30 seconds. Tip: Add 2 tbsp of water or oil to help the blender along and stop it from sticking. Use this paste to coat the pan so the spices penetrate the lentils. A properly mixed paste gives every spoonful the same flavor.
Cooking method: stovetop gordon ramsay red lentil curry
Sautéing aromatics and spices (3–4 min)
Heat 2 tbsp neutral oil (sunflower or similar) over medium-high until it shimmers. Add the spice-and-aromatic paste and spread it across the pan. Sauté for 3 minutes, stirring so the onion softens and the ginger releases its scent. Tip: Drop the heat if things start to brown; spices burn fast and turn bitter. Once the onions are soft and translucent, add the ground spice mix you reserved and toast for 30–45 seconds until you smell a warm, nutty aroma. Keep stirring so nothing sticks. This step unlocks the spices and builds flavor for the Gordon Ramsay red lentil curry.
Adding lentils, liquids and simmering (20–25 min)
Stir in 200 g rinsed red lentils and coat them in the aromatic mixture. Pour in 200 ml warm coconut milk and 400 ml warm vegetable stock. Bring to a gentle boil, then reduce to a simmer at around 90 °C. Partially cover the pan so steam can escape and prevent splatter. Cook for 20 minutes, stirring every 5 minutes to stop the lentils from sticking to the bottom. If it thickens too quickly, add 2 tbsp stock at a time. Tip: For a silky finish, add a swirl of coconut milk off the heat. Aim for tender lentils that still hold a bit of shape in a velvety sauce.
Checking core texture and seasoning
After 20 minutes, taste the lentils—each grain should be tender but not mushy. If they need more time, simmer uncovered another 3–5 minutes and add splashes of stock if needed. Season with ½–1 tsp kosher salt depending on your stock, and squeeze in 10 ml fresh lemon juice to brighten the dish. Taste for warmth; if it needs more, add a pinch more cayenne or a dusting of garam masala. Stir and let rest off the heat for 2 minutes so the flavors settle. Tip: Adjust seasoning at the end. You can dilute a too-salty curry with extra coconut milk or unsalted stock, but you can’t take salt out.
Alternative cooking methods for lentil curry
Oven-baked lentil curry in casserole
Preheat your oven to 160 °C (320 °F). In a large ovenproof casserole, mix the sautéed spice paste, 200 g rinsed lentils, 200 ml coconut milk and 400 ml vegetable stock. Cover tightly with a lid or foil and bake for 45 minutes. At 25 minutes, uncover and stir to stop scorching, then cover again. If it thickens too much, add 50 ml stock. Tip: A cast-iron casserole gives even heat and a deeper color. Once it’s done, taste and adjust seasoning, then rest for 10 minutes so the sauce thickens a little more.
Slow cooker vegan lentil curry Gordon Ramsay style
Move the sautéed aromatics and spice paste into a 4- to 6-quart slow cooker. Add 200 g rinsed lentils, 400 ml vegetable stock, and 150 ml coconut milk (keep 50 ml back for finishing). Cook on HIGH for 3–4 hours or LOW for 6–8 hours, stirring once halfway through. In the last 30 minutes, stir in the reserved coconut milk and taste for salt and acidity, adding lemon if needed. Tip: Avoid opening the lid too often—each peek drops the temperature and lengthens cook time. This hands-off method gives tender lentils and layered flavor with very little fuss.
Quick air fryer coconut lentil curry hack
Pre-sauté the aromatics and spice paste on the stove. Put the mixture in a shallow oven-safe dish that fits your air fryer basket. Add 200 g rinsed lentils, 200 ml coconut milk, and 400 ml stock. Set the air fryer to 180 °C (356 °F) for 20 minutes. At 10 minutes, pull the basket, give everything a quick stir, and brush the sides with a little oil to stop sticking. Return for the remaining time. Tip: The circulating air gives slight caramelization on top for extra texture. Finish with chopped coriander and a squeeze of lime.
Variations: lentil curry with turmeric and cayenne
Tropical twist: mango and coconut milk
Add 100 g diced ripe mango and another 50 ml coconut milk about 5 minutes before the end of cooking. The fruit’s sweetness cuts the heat and the extra milk makes the gravy richer. Tip: Use semi-ripe mango so the pieces hold their shape—overripe mango will go mushy. Sprinkle on 10 g toasted shredded coconut for crunch. This variation brings a sunny, tropical note to the dish and works well for casual dinners.
Heat up: extra cayenne and chili flakes
If you like fire, increase cayenne to 1 tsp and add 1 tsp red chili flakes at the start of simmering. For more punch, fold in 10 g thinly sliced fresh green chilies just before serving. If it gets too hot, cool a serving with 30 g yogurt or a squeeze of lemon. Tip: Taste as you go—you can’t remove heat once it’s in there. This turns your gordon ramsay lentil curry into a bold, spicy meal for heat fans.
Protein boost: chickpea and tofu additions
Add 200 g canned chickpeas (drained and rinsed) and 150 g firm tofu, pressed for 30 minutes and cubed, about 10 minutes before the end. Chickpeas add creamy bites, and tofu soaks up the curry’s flavors. Tip: Press tofu between paper towels under a weight to remove water—this helps it crisp at the edges. Stir gently so the tofu keeps its shape. This makes the curry heartier and better for meal prep.
Greens loaded: spinach or kale stir-in
Two minutes before the end, fold in 100 g fresh baby spinach or chopped kale (stems removed). Stir until the greens just wilt—about 2 minutes—to keep color and texture. Tip: Spinach wilts faster; kale may need 30 extra seconds. If using kale, massage the leaves with a little olive oil first to soften them. Serve right away so the greens stay bright and slightly crisp.
Tips, troubleshooting & serving suggestions for Gordon Ramsay lentil curry
Common mistakes and fixes
Too thick? Stir in 2–3 tbsp warm stock or water and simmer 2–3 minutes. Too thin? Uncover and simmer on medium for 5–7 minutes so it reduces. Burnt spices? Scrape off the burnt bits, lower the heat, and add extra onion or stock. Underseasoned? Adjust salt and acidity at the end—10 ml lemon juice can rescue a flat curry. Tip: Taste at key stages—after sautéing, after simmering, and before serving—to catch issues early. Stir every 5 minutes to prevent sticking.
Storage, reheating and food safety
Cool the curry within 2 hours by transferring it to shallow containers. Refrigerate up to 3 days and freeze up to 3 months; label with the date. Reheat gently on the stove over low heat, stirring often, until it reaches 74 °C. Tip: Add a splash of water or stock when reheating to revive the sauce. Never reheat more than once.
Serving suggestions: rice, naan, side salad
Serve the curry over fluffy basmati rice (150 g uncooked serves two) or fragrant jeera rice. Warm garlic naan or chapati pairs well—brush with ghee and toast for crisp edges. For freshness, offer a cucumber-tomato salad (100 g each) dressed with lemon, salt, and a pinch of sugar. Garnish with chopped coriander (10 g) and a lime wedge. Tip: For a cooling contrast, serve raita made from 100 g Greek yogurt, grated cucumber, mint, and a pinch of cumin. These sides turn your gordon ramsay lentil curry into a proper meal.
Gordon Ramsay Lentil Curry
Ingredients
Equipment
Method
- Rinse 200 g red lentils under cold water until clear. Set aside.
- Chop 300 g yellow onions into 5 mm dice, mince 9 g garlic, and grate 30 g ginger.
- In a skillet, heat 2 tbsp neutral oil over medium-high heat until shimmering. Add the blended spice-and-aromatic paste and sauté for 3 minutes.
- Add the ground spice mix and toast for 30–45 seconds until fragrant.
- Stir in the lentils, then pour in 200 ml warm coconut milk and 400 ml warm vegetable stock.
- Bring to a gentle boil, then reduce to a simmer and cover partially for 20–25 minutes, stirring every 5 minutes.
- Check the lentils for tenderness, adding stock as needed. Season with ½–1 tsp kosher salt and mix in 10 ml lemon juice.
- If using, stir in 100 g diced mango or 200 g chickpeas and 150 g cubed tofu about 10 minutes before the end.
- For added greens, mix in 100 g spinach or kale for the last 2 minutes.
Nutrition
Notes
Love this recipe?
Give us 5 stars and comment!FAQ – gordon ramsay lentil curry
1. Can I use different types of lentils for this recipe?
Yes, but red lentils are best for a creamy texture since they break down quickly. If you want a firmer bite, mix in some brown lentils, but expect a longer cooking time.
2. What if my curry is too thick?
No problem! Just add 2–3 tablespoons of warm stock or water and simmer for a few minutes to loosen it up. The goal is creamy, not paste!
3. How can I adjust the spice level?
Start by tasting as you go. Add more cayenne or chili flakes if you like it hot, but remember, you can’t take spice out once it’s in. Balance with a dollop of yogurt if it gets too fiery!
4. Can I make this curry in a slow cooker?
Absolutely! Sauté the spices and aromatics first, then transfer everything to a slow cooker and let it do its thing for 3-4 hours on high for tender results.
5. What should I serve with my lentil curry?
Fluffy basmati rice or warm naan are perfect accompaniments. Don’t forget a refreshing salad or a cooling raita to balance the heat!
Conclusion
Finally getting your Gordon Ramsay lentil curry right feels like winning the culinary lottery. The vibrant colors, the warm, spicy aroma, and that creamy texture will have your friends and family begging for seconds. When those flavors meld together, it’s pure magic. So, roll up your sleeves, grab your spices, and channel your inner Ramsay because now it’s your turn — make it bold, make it yours.
