- 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 14 oz 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.
- Serving Size: 1/6th recipe
- Calories: 369
- Fat: 10 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 19 g
Keywords: red curry lentils, thai curry lentils