5.0 from 45 votes
Irresistible Red Lentil Curry Recipe
Creamy Red Curry is a combination of Asian-inspired curries that's easy to make with red lentils and simple plant-based ingredients. This one-pot dish is gluten-free, vegan, and delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8
Calories: 452 kcal
Course:
Side Dish , Main Course
Cuisine:
Thai
Ingredients
For the Red Lentil Curry:
- 2 tablespoons coconut oil (or olive oil)
- 1 large onion, peeled and chopped
- 2 cups diced carrots
- 3-4 cloves garlic, minced
- 2 tablespoons fresh grated ginger
- 2+ tablespoons Thai red curry paste
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 16 ounce dried red lentils
- 6 cups vegetable broth
- 15 ounce can crushed tomatoes
- 14 ounce can unsweetened coconut milk
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.
Cup of Yum
Notes
- Curry paste brands vary greatly in salt and spice. Taste the curry paste to determine how much you want to use. I recommend 2-5 tablespoons.
- If gluten-free is important to you, also check the curry paste label. Most are gluten-free, but not all.
- Transfer the curry to an airtight container and keep in the fridge for up to a week.
- Curries will freeze well for up 2 months. Thaw it in the fridge overnight before rewarming.
Nutrition Information
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
(31%)
Fiber
20g
(80%)
Sugar
9g
(18%)
Vitamin A
6590IU
(132%)
Vitamin C
12.9mg
(14%)
Calcium
94mg
(9%)
Iron
8.3mg
(46%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 452
% 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.