Tuesday, May 14, 2013

Red Curry Lentils

Red Curry Lentils

I tend to like all kinds of curry, but I don't remember ever having curry with lentils before this.  When I found this recipe it looked delicious and I was definitely intrigued!  I thought this dish was very tasty and I loved that the lentils make it super filling.  The red curry has lots of spices and flavors, but isn't really spicy-hot (by my standards!).  It does take a little bit of time to prepare this meal because you have to cook the lentils, but while those are cooking you can prep the other ingredients.

I served this over brown rice and roasted up some kale to have on the side as well.  This curry would also be delicious with another type of grain or even naan.  One great thing about this dish is that it tastes even better as leftovers, after the flavors have really had a chance to meld together.  This will be great to reheat for lunches!

Red Curry Lentils

Red Curry Lentils

serves: 4

  • 1 cup lentils (I used regular brown lentils)
  • 1 tablespoon coconut oil
  • 1 small yellow onion, minced
  • 3 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • pinch cayenne pepper + more if desired 
  • 1 cup chickpeas (if from a can, drain and rinse)
  • 1 15 ounce can tomato puree (no salt added if possible)
  • 1/3 cup coconut milk or coconut cream
  • rice/naan for serving
  • handful of chopped cilantro leaves for garnish


1)  Cook the lentils according to their directions.  Drain and set aside.

2)  Heat coconut oil in a large saucepan over medium heat.  Add the onion and cook for a few minutes until starting to turn brown.  Add garlic, ginger, curry paste, sugar, and all the spices.  Stir and cook for 1-2 minutes.  Add the tomato puree and bring to a simmer.  Stir until relatively smooth.

3)  Add the lentils, chickpeas and coconut cream/milk.  Stir to combine and cook over low heat for about 15 minutes, stirring occasionally.

4)  Serve over rice or with naan and garnish with cilantro if desired.

(recipe adapted from Pinch of Yum)

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