Spicy Red Lentil Curry
- 0.67 cup dry red lentils
- some brown rice (optional)
- 2 Tbsp coconut oil
- 3 cloves garlic
- 1 tsp ginger
- 0.5 cup carrots
- 0.5 tsp red curry paste
- 1 6-oz can tomato paste
- 2 cups vegetable broth
- 1 cup water
- 2 Tbsp maple syrup
- 0.5 tsp turmeric
- 0.33 cup coconut milk (optional)
- some cilantro (optional)
- some pickled red onions (optional)
- some pita or naan (optional)
- 1 fine mesh strainer
- 1 large rimmed skillet
Thoroughly rinse dry red lentils in a fine mesh strainer and set aside. If serving with brown rice (optional), cook at this time.
Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
Add red curry paste and sauté for 2 minutes, stirring frequently.
Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, maple syrup, turmeric, and stir.
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.
An optional (but recommended) step: stir in coconut milk (optional) for additional creaminess, and to balance the heat of the curry paste.
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.
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 (optional), pickled red onions (optional), and pita or naan (optional) for dipping.
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.