I tried this recipe from Vegelicious Kitchen and WOW – these lentils are amazing!!
Red curry lentils made with creamy coconut milk. I whipped these up so quickly and easily, this is definitely going to be one of my staple recipes.
I had most of this stuff in my kitchen already – mirepoix, veggie broth, spices, full-fat canned coconut milk and red split lentils. The only thing I didn’t have that I had to go pick up was red curry paste, which I found in the “asian” aisle of my usual grocery store.
If you don’t already use turmeric, you should totally get on that craze. Vegans love it because it adds a lovely bright yellow colour to tofu scramble (scrambled eggs substitute), or anything else for that matter. I’ve heard that turmeric can have a lot of health benefits, too. I’m not a nutritionist but from what I’ve read about it, the claims do seem pretty legit. I’m not going to be a crazy person and be like, drinking a turmeric tea any time soon, but I figure if I can sneak it into savoury dishes where you won’t even notice it anyway, why not?
I was so glad I had some extra naan left over from another dinner to dip into these scrumptious lentils. So good! My boyfriend tried some too and definitely approved of this recipe.
How fancy are you going to feel when you whip up your own flavourful lentil curry from scratch? I swear this is one of those recipes that literally anyone can put together (yes, even you!) and dress up to look really nice with sides and garnishes. And obviously it makes wonderful leftovers for work lunches. This is a huge factor for me when planning my cooking and recipe development since I work full-time. I like my leftovers! You may find that these lentils thicken up overnight while sitting in the fridge. That’s fine, you can add a little water before reheating them and it will come right back to a more soup-y consistency. And it won’t taste weirdly watery. This recipe is definitely substantial enough to survive a couple of tablespoons of water added since it’s very thick and flavourful.
- Coconut oil
- 1 large onion, diced
- 2 - 3 Tbsp diced garlic
- 1 Tbsp powdered ginger
- 1 large carrot, diced
- 2 large celery stalks, diced
- ½ tsp salt (plus more later to taste)
- 2½ tsp curry powder (I used more to taste)
- 1½ tsp turmeric (I went crazy and added a few Tbsp but do what you like)
- 1-2 Tbsp red curry paste (start with less and add more as you taste)
- 1 15 oz. can diced tomatoes and juice
- 1 can full-fat coconut milk (reserve a small amount to drizzle on top when serving, optional)
- 4 cups low sodium vegetable broth
- 1 cup red lentils, rinsed and drained
- 2 bay leaves
- Salt to taste
- White pepper to taste
- 2 - 4 Tablespoons fresh lime juice
- Parsley, cilantro or basil, minced for garnish
- Saute the diced mirepoix in coconut oil until soft, add garlic and cook another 1-2 minutes until fragrant.
- Add the spices and curry paste and cook in oil 1-2 minutes to release flavour.
- Add can of diced tomatoes and most of the can of coconut milk. (keep some aside for drizzling on top later)
- Add veggie broth, lentils, and bay leaves, stir and cook uncovered for 20 minutes.
- When the lentils are cooked, taste and adjust seasoning as needed.
- Turn off heat and add fresh lime juice.
- Drizzle with coconut milk and chopped basil to garnish. Serve with rice or naan as desired.
Soo good! I know I’ll be coming back to this one when the weather gets cooler.
Let me know if you make a batch of these melt in your mouth red curry lentils with coconut milk and leave a comment below!