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Spicy Red Lentil Curry

Spicy Red Lentil Curry

A delicious 30-minute Spicy Red Lentil Curry that is saucy, hearty, and protein-rich.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Servings 3 bowls
Calories 402 kcal

Equipment

  • large rimmed skillet
  • fine mesh strainer

Ingredients
  

  • 2 tablespoon coconut oil
  • 3 cloves garlic, minced (yields ~1 ½ Tbsp)
  • 1 teaspoon minced ginger
  • ½ cup diced carrots
  • 3 tablespoon red curry paste (ensure vegan friendly)
  • 1 6-ounce can tomato paste (yields ~½ cup)
  • 2 cups low-sodium vegetable broth (DIY or store-bought)
  • 1 cup water
  • ⅔ cup dry red lentils (thoroughly rinsed in cold water + drained)
  • 1-2 tablespoon coconut sugar (or maple syrup)
  • ½ teaspoon ground turmeric (plus more to taste)
  • ⅓ cup light coconut milk (optional)

FOR SERVING (optional)

  • cooked brown rice (check cooking method)
  • pita or naan (omit if gluten-free)
  • pickled red onion
  • fresh chopped cilantro

Instructions
 

  • Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using the preferred method.
  • Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
  • Add curry paste and sauté for 2 minutes, stirring frequently.
  • Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
  • Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently and add more broth as needed if the mixture becomes too thick.
  • Optional: Stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
  • Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness, or a pinch of salt for saltiness.
  • To serve, divide brown rice (optional) and lentils between serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).
  • Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.

Notes

Quick pickled red onions can be made by adding warm water, vinegar, organic cane sugar, and sea salt to a mason jar with thinly sliced red onion and refrigerating for at least 15 minutes.

Nutrition

Serving: 1servingCalories: 402kcalCarbohydrates: 48gProtein: 17.5gFat: 16.4gSaturated Fat: 10.9gSodium: 1340mgFiber: 15.9gSugar: 13.2g
Keyword comfort food, healthy meals, Quick Recipes, red lentils, Spicy Red Lentil Curry, vegan curry
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