Spicy Red Lentil Curry

Name: Spicy Red Lentil Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: 2 tbsp coconut oil; 3 clove garlic, minced ((3 cloves yield ~1 1/2 Tbsp)); 1 tsp minced ginger; 1/2 cup diced carrots; 3 tbsp red curry paste; 1 6-ounce can tomato paste ((a 6-ounce can yields ~1/2 cup)); 2 cup low-sodium vegetable broth (DIY or store-bought); 1 cup water; 2/3 cup dry red lentils ((thoroughly rinsed in cold water + drained)); 1–2 tbsp coconut sugar ((or maple syrup)); 1/2 tsp ground turmeric ((plus more to taste)); 1/3 cup light coconut milk ((optional)); Cooked brown rice (I love this method); Pita or naan ((omit if gluten free // check for vegan friendliness)); Pickled red onion*; Fresh chopped cilantro

By Minimalist Baker · Minimalist BakerPublic

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Insanely delicious, 30-minute red lentil curry! Saucy, hearty, and protein-rich. Perfect over brown rice for a simple, plant-based meal.

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 3

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This recipe was taken from Spicy Red Lentil Curry · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 3 people

Cooking for

2 tbspcoconut oil
3 clovegarlic, minced ((3 cloves yield ~1 1/2 Tbsp))
1 tspminced ginger
0.5 cupdiced carrots
3 tbspred curry paste
16-ounce can tomato paste ((a 6-ounce can yields ~1/2 cup))
2 cuplow-sodium vegetable broth (DIY or store-bought)
1 cupwater
0.67 cupdry red lentils ((thoroughly rinsed in cold water + drained))
1–2 tbspcoconut sugar ((or maple syrup))
0.5 tspground turmeric ((plus more to taste))
0.33 cuplight coconut milk ((optional))
—Cooked brown rice (I love this method)
—Pita or naan ((omit if gluten free // check for vegan friendliness))
—Pickled red onion*
—Fresh chopped cilantro

Steps

1
Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.
2
Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
3
Add curry paste and sauté for 2 minutes, stirring frequently.
4
Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
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
An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
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
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, pickled onions, and pita or naan for dipping (optional).
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.

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Per portion

Calories: ~93 kcal
Protein: ~0.8 g
Fat: ~9.1 g
Carbs: ~4.7 g
Fiber: ~0.8 g
Sodium: ~486.2 mg

7 ingredients still need USDA food links. Cooked brown rice (I love this method), Fresh chopped cilantro are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 3-portion recipe.

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