Red Curry Lentils
These warm and hearty, red curry lentils are easy to make in one pot and full of delicious Thai-inspired flavour. This recipe is perfect for meal prep as the flavours only improve with time.
Servings: 6
Ingredients
- 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
Instructions
- Heat the oil in a large pot.
- 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 on its own or over cooked brown or basmati rice, topped with fresh cilantro and a squeeze of fresh lime.
Notes
To store, cool then store in the fridge in an airtight container for 5 days or freezer for up to 3 months.
Nutrition
Serving: 1/6th recipe | Calories: 369kcal | Carbohydrates: 55g | Protein: 19g | Fat: 10g | Fiber: 10g