Red Curry Lentils
These creamy Red Curry Lentils are a flavorful, comforting vegetarian dish made with pantry staples like curry paste, coconut milk, and tomato puree. Perfect with rice for a hearty and satisfying meal.
Ingredients
- 1 1/2 cups lentils rinsed and picked over
- 1/2 large onion diced
- 2 tablespoons butter
- 2 tablespoons red curry paste
- 1/2 tablespoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- A few shakes of cayenne pepper to taste
- 1 14 ounce can tomato puree
- 1/4 cup coconut milk or cream
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Cook the lentils according to package directions. Drain and set aside.
- In a large saucepan, melt the butter over medium high heat. Add the diced onion and sauté for a few minutes until fragrant and golden.
- Stir in the red curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, and cayenne. Cook for 1–2 minutes to release the flavors.
- Add the tomato puree, stir, and let simmer until smooth.
- Stir in the cooked lentils and coconut milk or cream. Simmer for another 15–20 minutes, stirring occasionally, until the flavors have blended.
- Serve hot over rice and garnish with fresh cilantro.
Notes
- For a vegan version, substitute butter with coconut oil or olive oil.
Add spinach, carrots, or peas for extra veggies.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.