Red Lentil Curry

5 stars (15 reviews)

My red lentil curry is a hearty, delicious, Asian-inspired vegan and gluten-free recipe that the whole family loves, meat and primarily plant eaters alike! I make a big batch of it with soft red lentils, creamy coconut milk, and Thai red curry paste for just the right amount of spicy heat. My favorite, and probably one of the more important details of this recipe, is that it all comes together in one pot!

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Side Dish

Cuisine: Thai

Servings:

Calories: 452kcal

Author: Sommer Collier

Ingredients

For the Red Lentil Curry:

2 tablespoons coconut oil (or olive oil)
1 large onion, peeled and chopped
2 cups diced carrots
3-4 cloves garlic, minced
2 tablespoons fresh grated ginger
2+ tablespoons thai red curry paste
2 teaspoons ground cumin
1 teaspoon salt
16 ounce dried red lentils
6 cups vegetable broth
15 ounce can crushed tomatoes
14 ounce can unsweetened coconut milk

For the Pickled Onions:

1/2 red onion, sliced
1/2 cup water
1/4 cup apple cider vinegar
1 tablespoon palm sugar (or your preferred sweetener)
1/2 teaspoon salt

Additional Garnishes:

1 cup cashews
1 cup cilantro

US Customary - Metric

Instructions

For the Pickled Onions: In a small microwave-safe bowl mix the water, vinegar, sugar, and salt. Microwave for 60-90 seconds to dissolve the sugar. Slice the onions thin. Then mix them into the pickling water. Allow them to soak as you make the lentil curry.
For the Red Lentil Curry: Chop the onions, carrots, garlic and grate the ginger. Set a large 6-8 quart pot over medium heat. Add the oil.
Once hot, add the onions, carrots, garlic, ginger, 2-5 tablespoons curry paste, cumin, and salt. Saute until the onions are soft and tender. *If your curry paste tastes/smells very spicy, add only 2 tablespoons. You can always add more later.
Pour in the dried red lentils, chicken broth, crushed tomatoes, and coconut milk. Stir well. Simmer for 20 minutes, stirring every 3-5 minutes, so the lentils don't stick to the bottom of the pot.
If the liquid seems to absorb before the lentils are fully cooked, add some water to loosen up the mixture. After 20 minutes, the lentil curry should be soft and thick.
Drain the pickled onions. Serve the lentil curry warm, on its own, with rice, or with baby spinach. Top with pickled onions, cashews, and cilantro leaves.

Notes

Curry paste brands vary greatly in salt and spice. Taste the curry paste to determine how much you want to use. I recommend 2-5 tablespoons.

You can store leftovers in the fridge for up to a week in an airtight container.

That makes my red curry a perfect meal prep recipe! You can cook it on Sunday and box it up for the whole week, with cashews, pickled onions, and rice (or with greens if you are cutting out grains.) It tastes just as lovely on day 4, 5, and 6 as it did on the first day. Some might even argue it tastes better as the spices have had a longer time to mix and mingle!

And I have great news for those of you who hate wasting food like I do… Curries will freeze well for up to 2 months in an airtight container! Then just thaw it in the fridge overnight before rewarming on the stovetop or in a microwave.

Nutrition