Cheap One-Pan Red Lentil Curry with Naan
Thick, spiced lentil curry + naan in one pan. Under $3 a serving.
It's one of those nights where you want something warm and filling but you're not about to dirty every pot in the kitchen. This red lentil curry is your answer. It's built on pantry staples — dried red lentils, canned tomatoes, a handful of spices — and it all happens in a single pan in about 40 minutes. The lentils break down into a thick, creamy dal-style sauce that tastes like it took way longer than it did. Warm your naan straight in the same pan at the end. No stress, no big grocery haul, and genuinely satisfying leftovers for tomorrow.
Ingredients
- 2 tbsp neutral oil — vegetable or canola
- 1 unit medium yellow onion — diced
- 4 unit garlic cloves — minced
- 1 unit thumb-sized piece fresh ginger — grated, or 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 0.5 tsp cayenne pepper — adjust to heat preference
- 1 cup dried red lentils — rinsed
- 1 unit 14 oz can diced tomatoes
- 2.5 cup water or vegetable broth
- 1 tsp salt — plus more to taste
- 1 tbsp lemon juice — fresh or bottled
- 4 unit store-bought naan — plain or garlic
Method
- 1 Heat the oil in a large, deep skillet or wide saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 6–7 minutes until softened and lightly golden.
- 2 Add the garlic and ginger to the pan. Cook for 1 minute, stirring constantly, until fragrant.
- 3 Add the cumin, coriander, turmeric, garam masala, and cayenne. Stir to coat the onions and cook the spices for 30–60 seconds until they smell toasty.
- 4 Add the rinsed red lentils, canned tomatoes (with their juices), water or broth, and salt. Stir everything together.
- 5 Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 20–22 minutes, stirring every few minutes, until the lentils have broken down and the curry is thick and creamy. Add a splash more water if it gets too thick before the lentils are fully soft.
- 6 Stir in the lemon juice and taste for salt. Adjust seasoning as needed.
- 7 Push the curry to the edges of the pan, or use a separate dry skillet, and warm the naan over medium heat for about 1 minute per side until soft and lightly toasted.
- 8 Serve the curry in bowls with the warm naan alongside for scooping.
Variations
- Add coconut milk for a creamier curry — Replace 1 cup of the water with canned coconut milk for a richer, slightly sweet sauce. Adds minimal cost and makes it feel more restaurant-style.
- Faster swap — use canned lentils — Swap dried red lentils for two 15 oz cans of cooked lentils (drained). Skip the long simmer — just cook the sauce for 5 minutes, add lentils, heat through for 5 minutes, and serve. Total time drops to about 20 minutes.
- Boost protein with an egg — Crack 1–2 eggs into the curry during the last 5 minutes of simmering. Cover the pan and let them poach in the sauce for a cheap protein boost.
- Serve over rice instead of naan — Skip the naan entirely and serve over plain white rice cooked separately. Even cheaper per serving and makes the meal more filling.
Notes
Red lentils cook fast and don't need soaking — just a quick rinse. The curry thickens significantly as it sits, so if reheating leftovers, add a few tablespoons of water and stir over low heat. This tastes even better the next day once the spices have melded. For extra richness, stir in 2 tablespoons of coconut cream at the end (still budget-friendly if you have a can).
Equipment that helps
- Large deep skillet or wide saucepan — A wide base lets liquid evaporate evenly so the lentils thicken into a proper curry consistency instead of sitting in watery broth.
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