Irresistible Red Lentil Curry Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
452 kcal
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Course
Side Dish, Main Course
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Cuisine
Thai
Irresistible Red Lentil Curry Recipe
Description
The Irresistible Red Lentil Curry Recipe begins by simmering diced onions, carrots, minced garlic, and fresh grated ginger in coconut oil with red curry paste and ground cumin, building a fragrant base. Dry red lentils, vegetable broth, crushed tomatoes, and coconut milk are added to create a creamy, tomato-scented curry as it slowly cooks.
Simmering softens the lentils while integrating the bold flavors of curry paste and spices, yielding a hearty, velvety texture. The sour and sweet pickled red onions provide a crisp contrast, balancing the richness of the curry. Optional garnishes such as cashews and fresh cilantro add nutty crunch and herbal brightness.
This dish makes a comforting vegetarian main course and keeps well in the refrigerator for up to a week or can be frozen for up to two months. Adjusting the amount of curry paste controls the spice level, and it’s recommended to taste it beforehand due to brand variation.
Ingredients
For the Red Lentil Curry:
- 2 tablespoons coconut oil (or olive oil)
- 1 large onion peeled and chopped
- 2 cups carrot diced
- 3-4 cloves garlic minced
- 2 tablespoons ginger fresh grated
- 2+ tablespoons Thai red curry paste
- 2 teaspoons cumin ground
- 1 teaspoon salt
- 16 ounce red lentils dried
- 6 cups vegetable broth
- 15 ounce crushed tomatoes canned
- 14 ounce coconut milk unsweetened, canned
For the Pickled Onions:
- 1/2 red onion sliced
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 tablespoon palm sugar (or your preferred sweetener)
- 1/2 teaspoon salt
Additional Garnishes:
- 1 cup cashews
- 1 cup cilantro
Instructions
- For the Pickled Onions: In a small microwave-safe bowl mix the water, vinegar, sugar, and salt. Microwave for 60-90 seconds to dissolve the sugar. Slice the onions thin. Then mix them into the pickling water. Allow them to soak as you make the lentil curry.
- For the Red Lentil Curry: Chop the onions, carrots, garlic and grate the ginger. Set a large 6-8 quart pot over medium heat. Add the oil.
- Once hot, add the onions, carrots, garlic, ginger, 2-5 tablespoons curry paste, cumin, and salt. 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.
- Pour in the dried red lentils, chicken broth, crushed tomatoes, and coconut milk. Stir well. Simmer for 20 minutes, stirring every 3-5 minutes, so the lentils don't stick to the bottom of the pot.
- If the liquid seems to absorb before the lentils are fully cooked, add some water to loosen up the mixture. After 20 minutes, the lentil curry should be soft and thick.
- Drain the pickled onions. Serve the lentil curry warm, on its own, with rice, or with baby spinach. Top with pickled onions, cashews, and cilantro leaves.
Notes
- Curry paste spice levels vary; start with 2 tablespoons and add more to taste.
- Check curry paste labels if gluten-free preparation is needed, as not all are gluten-free.
- Store the curry in an airtight container refrigerated up to one week or freeze up to two months.
- Thaw frozen curry overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 452kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 0mg | 0% |
| Sodium | 1252mg | 52% |
| Potassium | 1089mg | 23% |
| Fiber | 20g | 80% |
| Sugar | 9g | 18% |
| Vitamin A | 6590IU | 132% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 94mg | 9% |
| Iron | 8.3mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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