This Red Lentil Curry brings up memories of the wonderfully spicy cuisine in Thailand.
Wait WHAT?? Lentils? Curry? Where Is the Dessert?!?!
Nope - you did not end up on the wrong blog. Leelalicious is and will remain mainly a dessert blog. In the same way that I am more a baker than a cook.
In recent years however (mainly since getting married), I have also grown quite fond of creating savory food and I want to share some of those with you once in a while.
During our travels, my husband and I have adopted flavors from around the world into our cooking.
This red lentil curry isn't an authentic Thai dish; the spicy red curry flavor, on the other hand, is. Adding lentils to it just puts a vegetarian spin on the classic. (I also love using lentils for making vegetarian chili.)
So what do you think about this red lentil curry?
Will you come on this taste trip around the world with me?
Random Questions
Red lentils don't necessarily need to be soaked before cooking, as they cook relatively quickly compared to other lentil varieties. However, some prefer soaking them for a few hours to help reduce the cooking time.
Red lentils are incredibly versatile and can be enjoyed in various ways. They work well in soups, stews, and curries, as well as in salads or as a side dish. They can also be used as a protein-rich base for vegetarian patties or burgers.
Red lentils typically cook in a relatively short time compared to other lentils. They usually take around 15-20 minutes to become tender when simmered on the stovetop. It's important to keep an eye on them to prevent overcooking.
If you're looking for an alternative to red lentils, you can consider using other types of lentils such as brown or green lentils, although they might require a longer cooking time. Chickpeas, kidney beans, or other legumes can also be used as substitutes, depending on your preferences and dietary requirements.
Recipe
Red Lentil Curry
Ingredients
- 1 can (19 oz./540 ml) green lentils
- 2 tablespoon butter
- ½ large onion chopped
- 2 cloves garlic chopped
- 1 teaspoon curry powder
- 1 teaspoon sugar
- 1 teaspoon ground ginger
- ¼ teaspoon chili powder
- ½ teaspoon paprika
- ground black pepper
- 1 ½ tablespoon red curry paste
- 1 can (14 oz.) tomato puree
- ½ cup coconut milk
- green onion parsley or cilantro; for garnish
Instructions
- Drain and rinse the lentils. Set aside.
- Saute the chopped onion in melted butter over medium heat. Once translucent add garlic and continue cooking until golden.
- Add spices (curry powder, sugar, ginger, chili, pepper and red curry paste) and fry for a couple minutes while stirring. Add tomato puree, stir and simmer until smooth.
- Add in lentils and coconut milk and simmer for about 15-20 minutes.
- Serve over quinoa or rice or with flatbread. Garnish with green onion, parsley or cilantro.
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Jacquee
Yum! I am looking forward to this new series, Regina!!
Regina
I am quite excited to share some more savory creations. Will have to see if I can work in another Thai dish for you 🙂