🌶️ Red Curry with Lentils
I was a lentil skeptic and my husband is always stand-offish when it comes to curry. For this recipe, I substituted some red Thai curry paste and then used traditional Indian Turmeric and Garam Masala. The flavors came together nicely. A vibrant and flavorful dish that combines tender lentils with a rich, aromatic red curry sauce. This recipe is a perfect blend of warmth and spice, featuring coconut milk for creaminess, fresh vegetables for texture, and a fragrant mix of spices that bring it all together. Quick to prepare and satisfying, it's an ideal meal for busy weeknights or cozy dinners. Serve it over rice or with warm naan bread to soak up every last drop of the delicious curry! 🍛
Servings: 3
Calories: 425kcal
Ingredients
- 1 Cup Lentils
- 3 Cups Water
- 1/8 Tsp Salt
- 1 Tbs Olive Oil
- 3 Oz Red Curry Paste
- 2 Oz Tomato Paste
- 5-6 Oz Coconut Milk Canned is fine
- 1 Garlic Cloce Minced
- 1/2 Onion Diced
- 2 Tsp Garam Masala
- 1 Tsp Turmeric
Instructions
- Soak and then rinse the lentils using a strainer
- Boil the water. add salt, and the lentils.
- Cook until tender for approximately 14- 17 minutes then drain any excess water
- Set the lentils aside
- In a medium-large frying pan, over moderate low medium heat add the oil, the onions, the garlic, and the dry spices.
- Let them all hang out until the onions glisten then add both the pastes
- Stir and slowly add the coconut milk
- Taste and find your desired spice and heat, if it is too spicy add more coconut milk or if it is not enough heat add more curry paste.
- Add the lentils by gently folding them in
Notes
Serve over plain white rice
The secret to Indian cooking is to temper your dry spices in the pan letting all the aromatics perk up. This process is called Tadka or Chonk.
I added onions and garlic to a frying pan with some olive oil and tempered the spices with them. Once my onions were glistening, I added the chili paste, tomato paste, and lastly added coconut milk. I tasted along the way and added a bit more red chili paste and Garam Masala until spice until I had it at the proper consistency for us. Your family may prefer more spice and if this is the case by all means you can add more in the process.
Served over white rice this dish is simple to make and was packed with flavor.
Nutrition
Calories: 425kcal | Carbohydrates: 49g | Protein: 19g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 271mg | Potassium: 954mg | Fiber: 22g | Sugar: 6g | Vitamin A: 4779IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 8mg