Thai Red Curry Lentils
These Thai Red Curry Lentils with Carrot and Cauliflower are ready in about 30 minutes and wonderful for a warm and hearty, plant-based meal.
How to Make this Recipe
This is a simple, one pot meal that will take you roughly 30 minutes to make. Check out the photos below for a play-by-play on how to make it.
Before you start, chop the onions, garlic, carrots and cauliflower so they’re ready to go. Have the red lentils, curry paste and the rest of the ingredients on hand as well for easy access.
First, cook up the onions, garlic and ginger in either 1 tbsp of olive or coconut oil, or use a few tbsp of water or vegetable broth for oil-free sautéing. You’ll need about 5 minutes for this step. Once they’ve softened, are starting to brown and are wonderfully fragrant you can move on to the next step, mixing in the red curry paste.
I used Thai Kitchen Red Curry Paste in this recipe as it does not contain any anchovies or fish sauce.
After you’ve mixed in the red curry paste and let it cook for a few more minutes. Add the rest of the ingredients, bring it to a light simmer and let it cook until the mixture is thick and the veggies and lentils are tender. This should take about 20 minutes.
That’s it! Now you can either scoop the mixture into a bowl and serve right away, or store for up to 5 days in the fridge. It can also be frozen for a few months in a freezer-safe container and thawed in the fridge as needed.
These red curry lentils are very easy to make. You basically just add it all to a pot and let it simmer until the lentils are cooked. Cauliflower and carrot are added for extra nutrition, flavour and texture making this dish filling, satisfying, comforting and delicious. This recipe is high in protein and fibre and low in fat.
More Lentil Recipes
Loving these Thai-inspired curried lentils? You might enjoy these too:
- Curried Lentil Soup
- Red Lentil Chili
- Coconut Red Lentil Dahl
- Lentil Sweet Potato Stew
- Cauliflower Chickpea Curry
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- 2 tbsp olive or coconut oil, or water or broth for oil-free
- 1/2 large white onion, diced
- 3 cloves garlic, minced
- 1/2 tbsp fresh ginger, minced
- 3 tbsp red curry paste
- 1 can light or full-fat coconut milk
- 1.5 cups vegetable broth
- 1 tbsp coconut sugar (sub pure maple syrup or raw cane sugar)
- 3 tbsp gluten-free tamari or soy sauce
- 2 cups uncooked red lentils
- 3 carrots, chopped, approx. 1.5 cups
- 1 green pepper, diced, approx. 1 cup
- 1/2 a medium-sized head (5-6” dia.) of cauliflower, chopped, approx. 2-3 cups
- squeeze of fresh lime juice, optional
- optional: 1/4-1/2 cup water or vegetable broth, add as needed to adjust thickness
- optional: cooked brown or basmati rice or quinoa, for serving
- Heat the oil in a large pot. For an oil-free recipe, omit the oil and use 2 tbsp of water or vegetable stock to saute the veggies.
- Add the onion, garlic and ginger and cook for 5 minutes, stirring often. Add a bit more water, if it pan starts to try out.
- Stir in the red curry paste and cook for two more minutes, stirring.
- Add the rest of the ingredients and simmer lightly for about 20 minutes, stirring occasionally, until the vegetables and lentils and soft and tender. If it gets too thick as it’s cooking, add a little additional water or stock to adjust the consistency.
- Serve over cooked brown or basmati rice, topped with fresh cilantro and a squeeze of fresh lime. Enjoy right away or store in the fridge for 5 days or freezer for up to 3 months.
Keywords: red curry lentils, thai curry lentils
This recipe was originally published August 13, 2014.