Red Curry Lentils Recipe

Introduction

Red Curry Lentils are a flavorful, comforting dish that combines tender lentils with rich spices and a creamy tomato base. This recipe is perfect for a cozy weeknight meal that packs a spicy punch and is easy to prepare.

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 good shakes of cayenne pepper
• 1 14-ounce can tomato puree
• 1/4 cup coconut milk or cream
• Cilantro for garnishing
• Rice for serving

Instructions

1. Step 1: Cook the lentils according to package directions. Drain well and set aside.
2. Step 2: Melt the butter in a large saucepan over medium-high heat. Add the diced onion and sauté until fragrant and golden, about 3-4 minutes.
3. Step 3: Add the red curry paste, garam masala, curry powder, turmeric, cayenne pepper, sugar, minced garlic, and minced ginger. Stir-fry the spices with the onion for 1-2 minutes to release their aroma.
4. Step 4: Pour in the tomato puree, stir well, and let the mixture simmer until smooth and slightly thickened.
5. Step 5: Add the cooked lentils and the coconut milk or cream. Stir to combine, then simmer gently for 15-20 minutes to allow flavors to meld.
6. Step 6: Serve the red curry lentils hot over steamed rice and garnish with fresh cilantro.

Tips & Variations

• For a vegan version, substitute butter with coconut oil or vegetable oil.
• Add chopped vegetables like spinach or diced tomatoes for extra nutrition and color.
• If you prefer a milder spice level, reduce or omit the cayenne pepper.
• Use red lentils for a creamier texture or brown lentils for a firmer bite.

Storage

Store leftover red curry lentils in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried spices instead of curry paste?

Yes, but curry paste provides a more complex and fresh flavor. If using dried spices alone, increase their quantities slightly and consider adding some oil to help release their flavors.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as you serve it with gluten-free rice and ensure your curry paste does not contain any gluten additives.

Red Curry Lentils Recipe

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★★★★★

4.4 from 92 reviews

• Author: Aiden
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and comforting Red Curry Lentils recipe combining tender lentils with aromatic spices, tomato puree, and creamy coconut milk, perfect served over rice and garnished with fresh cilantro.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 cups lentils, rinsed and picked over
• 1/2 large onion, diced
• 2 tablespoons butter
• 1 14-ounce can tomato puree
• 1/4 cup coconut milk or cream
• Cilantro for garnishing
• Rice for serving

Spices and Seasonings

• 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 good shakes of cayenne pepper

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Instructions

1. Cook the Lentils: Rinse and pick over the lentils then cook them according to package directions until tender. Drain and set aside to use later.
2. Sauté Onions and Spices: 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, cayenne pepper, sugar, minced garlic, and ginger. Stir fry the mixture for 1 to 2 minutes to release the spices’ aromas.
3. Add Tomato Puree and Simmer: Pour in the tomato puree, stir to combine thoroughly, and allow the mixture to simmer until smooth and slightly thickened.
4. Combine Lentils and Cream: Add the cooked lentils and coconut milk or cream to the saucepan. Stir well to mix all the flavors and simmer for another 15 to 20 minutes, allowing the curry to develop deeper flavor.
5. Serve and Garnish: Serve the red curry lentils hot over cooked rice, garnished generously with fresh cilantro for a bright finish.

Notes

• For more heat, increase the cayenne pepper quantity according to taste.
• Using coconut cream instead of milk will add extra richness.
• Lentils should be cooked just until tender to avoid becoming too mushy when simmered afterward.
• This dish can be made vegan by substituting butter with a plant-based oil or vegan butter.
• You can substitute red curry paste with your preferred curry paste variety for different flavor profiles.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: red curry lentils, lentil curry, vegetarian curry, Indian lentil recipe, red curry paste, coconut milk curry