Spicy Red Lentil Curry

Spicy Red Lentil Curry

📖 https://minimalistbaker.com/spicy-red-lentil-curry/ total time: 30 minutes

🥘 Ingredients

  • brown rice (optional)
  • carrots
    1/2 c
  • cilantro (optional)
  • coconut milk (optional)
    1/3 c
  • coconut oil
    2 Tbsp
  • dry red lentils
    2/3 c
  • garlic
    3 cloves
  • ginger
    1 tsp
  • maple syrup
    2 Tbsp
  • pickled red onions (optional)
  • pita or naan (optional)
  • red curry paste
    1/2 tsp
  • tomato paste
    1 6-oz can
  • turmeric
    1/2 tsp
  • vegetable broth
    2 c
  • water
    1 c

🍳 Cookware

  • fine mesh strainer
  • large rimmed skillet
  1. 1
    Thoroughly rinse dry red lentils in a fine mesh strainer and set aside. If serving with brown rice (optional) , cook at this time.
    dry red lentils: 2/3 c, brown rice (optional)
  2. 2
    Heat a large rimmed skillet over medium heat. Once hot, add coconut oil , garlic , ginger , and carrots . Sauté for ⏱️ 2 minutes , stirring frequently.
    coconut oil: 2 Tbsp, garlic: 3 cloves, ginger: 1 tsp, carrots: 1/2 c
  3. 3
    Add red curry paste and sauté for ⏱️ 2 minutes , stirring frequently.
    red curry paste: 1/2 tsp
  4. 4
    Add tomato paste , vegetable broth , water and stir to combine. Then add lentils, maple syrup , turmeric , and stir.
    tomato paste: 1 6-oz can, vegetable broth: 2 c, water: 1 c, maple syrup: 2 Tbsp, turmeric: 1/2 tsp
  5. 5
    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 to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
  6. 6
    An optional (but recommended) step: stir in coconut milk (optional) for additional creaminess, and to balance the heat of the curry paste.
    coconut milk (optional): 1/3 c
  7. 7
    Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
  8. 8
    To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro (optional) , pickled red onions (optional) , and pita or naan (optional) for dipping.
    cilantro (optional), pickled red onions (optional), pita or naan (optional)
  9. 9
    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.