Spicy Red Lentil Curry
 Serves |  Total Time |
|---|---|
| 3 | 24 minutes |
Ingredients
- 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)
Cookware
- 1 fine mesh strainer
- 1 large rimmed skillet
Instructions
Step 1
Thoroughly rinse dry red lentils in a fine mesh strainer and set aside. If serving with brown rice (optional), cook at this time.
Step 2
Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
Step 3
Add red curry paste and sauté for 2 minutes, stirring frequently.
Step 4
Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, maple syrup, turmeric, and stir.
Step 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.
Step 6
An optional (but recommended) step: stir in coconut milk (optional) for additional creaminess, and to balance the heat of the curry paste.
Step 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.
Step 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 (optional), pickled red onions (optional), and pita or naan (optional) for dipping.
Step 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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