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?
More Curry Recipes
- Chickpea Sweet Potato Curry
- Instant Pot Keema
- Chana Palak - Chickpea Spinach Curry
- Curry Chicken Bake
Red Lentil Curry
- 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
- 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.