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Red Lentil Curry

Red Lentil Curry
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5 from 3 reviews

This aromatic red lentil curry is packed with cozy flavor and plant based protein! It’s topped with a sparkling cilantro chutney that makes it shine. Serve with rice as a hearty vegan dinner.

Ingredients

Scale
  • 1 cup dry white rice, for serving
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons peeled and minced ginger
  • 1/4 cup olive oil, divided
  • 1 cup red lentils
  • 1 cup crushed tomatoes (from 1 15-ounce can)
  • 1 cup plus 2 tablespoons full-fat canned coconut milk, divided
  • 2 to 4 tablespoons red curry paste (see Notes)
  • 2 tablespoons tomato paste 
  • 1 1/2 teaspoons kosher salt, divided
  • 1 bunch cilantro leaves and tender stems (about 1 1/2 cups packed; see Notes)
  • 1/4 cup golden raisins
  • 2 tablespoons white wine vinegar

Instructions

  1. Start the rice, according to the package instructions. 
  2. In a large skillet, heat 2 tablespoons of the olive oil over medium high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute. 
  3. Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and 1 teaspoon kosher salt. Bring to a simmer then simmer very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft, stirring often (if not, cook a few minutes more until tender). Stir in 2 tablespoons more coconut milk; taste, then add more kosher salt or coconut milk to taste.
  4. Meanwhile, make the chutney using an immersion blender (or regular blender) to blend the cilantro, golden raisins, white wine vinegar, 2 tablespoons olive oil, 1/4 cup water, and 1/2 teaspoon kosher salt. Blend into a thick, smooth sauce.
  5. To serve, top lentils with chutney and serve over rice.

Notes

All brands of red curry paste vary. Taste a little and if your brand of red curry paste is very spicy, start with 2 tablespoons and add more to taste. The brand we use most often (Thai Kitchen) adds flavor without excessive heat, but other brands we’ve used are spicier.

For the cilantro, simply pull the leaves and tender stems off of the bunch (don’t use the thicker parts of the stem at the bottom). Italian parsley works as a substitute if you are cilantro averse!

Find it online: https://www.acouplecooks.com/red-lentil-curry/