Why We Love This Red Lentil Curry Recipe
My family is crazy over curries. Indian curries, Southeast Asian curries, Jamaican curries, Ethiopian curries… We love them all! Yet it is just as satisfying to mix things up, and make mashup curry creations! Today’s Irresistible Red Lentil Curry Recipe is just such a fusion of Indian and Thai ingredients. You’ve got the red lentils and tomatoes used in Indian (or Middle Eastern) curries, along with Thai red curry paste and coconut milk associated with Thai (or Southeast Asian) curry dishes. The collision of these two styles of curry with a soft, thick “refried bean” texture makes this dish an utterly irresistible blend of flavors. It’s a real a stick-to-your-bones kind of meal, even though it’s gluten-free, vegan, and packed with fiber and nutrients!
Ingredients You Need
Coconut oil – use olive oil or avocado oil if you prefer Onions and garlic – peeled and diced/minced Carrots – chopped Ginger – fresh grated is best Thai red curry paste – your preferred brand and level of spice *see Tips below Ground cumin – for an underlying smoking essence Dried red lentils – these hulled lentil cook more soft than other lentils, like brown or yellow Vegetable broth – or chicken broth, if you aren’t concerned about the curry being vegan Crushed tomatoes – regular or low sodium Unsweetened coconut milk – full fat, shaken well to combine the liquid and cream Optional garnishes – pickled red onions, raw cashews, and chopped fresh cilantro
How to Cook Red Lentil Curry
Prep the onions, carrots, garlic and grate the ginger. Set a large cooking pot over medium heat and add the oil. Once the oil is hot add the onions, carrots, garlic, ginger, 2-5 tablespoons curry paste*, and spices. Saute until the onions are soft and tender. *If your curry paste tastes/smells very spicy, add only 2 tablespoons. You can always add more later. Next, pour in the red lentils, broth, crushed tomatoes, and coconut milk. Stir well, simmer, and stir every few minutes so the lentils don’t stick to the bottom of the pot. Pro Tip: If the liquid seems to absorb before the lentils are fully cooked, add some water to loosen up the mixture. After simmering for about 20 minutes the lentil curry should be soft and thick.
Serving Suggestions
Enjoy bowls of warm curry topped with pickled red onions, raw cashews, and fresh chopped cilantro. But don’t stop there! For an even heartier meal you can pair any of these tasty items either snuggled right in the bowl with the curry, or serve on the side:
Rice or low carb cauliflower rice Quinoa Fresh baby spinach Chopped fresh kale Spice-rubbed grilled chicken for a non-vegan meal
Recipe Variations and Make Ahead Tips
All brands of red curry paste are different. Some are much saltier and spicier than others. Taste your red curry paste so you know what you’re dealing with before adding it to the curry recipe. If you are concerned about overpowering spicy-heat, you can add a small amount of curry paste at first, then add more later. Red lentils are hulled so they do not retain their shape quite like brown lentils. This is what creates the soft velvety texture in the curry. If you cannot find red lentils, buy yellow lentils instead. Two of the things I love most about it, other than the deep tantalizing spicy flavor, is that it makes a large batch of 8+ hearty servings, and it tastes fabulous days later. So…. That makes our Irresistible Red Lentil Curry a perfect meal prep recipe! You can cook it on Sunday and box it up for the whole week, with cashews, pickled onions, and rice (or with greens if you are cutting out grains.) It tastes just as lovely on day 4, 5, and 6 as it did on the first day. Some might even argue it tastes better as the spices have had a longer time to mix and mingle. If you don’t want such a large batch, you can easily half this recipe using our serving slider in the recipe form below. (I’d personally rather have yummy leftovers than half-used cans of tomato and coconut milk in my fridge.)
Looking for More Tantalizing Curry Dishes? Be Sure to Also Try:
Best Panang Chicken Curry Instant Pot Butter Chicken Curry One-Pot Thai Curry Shrimp Pasta Slow Cooker Chickpea Curry Quick Shrimp Rogan Josht Malabar Chicken Curry
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