Spicy Red Lentil Curry

Insanely delicious, 30-minute red lentil curry! Saucy, hearty, and protein-rich. Perfect over brown rice for a simple, plant-based meal.

Ingredients

• 2 Tbsp coconut oil
• 3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp))
• 1 tsp minced ginger
• 1/2 cup diced carrots
• 3 Tbsp red curry paste
• 1 6-ounce can tomato paste ((a 6-ounce can yields ~1/2 cup))
• 2 cups low-sodium vegetable broth (DIY or store-bought)
• 1/3 cup light coconut milk ((optional))
• 1 cup water
• 2/3 cup dry red lentils ((thoroughly rinsed in cold water + drained))
• 1-2 Tbsp coconut sugar ((or maple syrup))
• 1/2 tsp ground turmeric ((plus more to taste))
• Cooked brown rice (I love this method)
• Pita or naan ((omit if gluten free // check for vegan friendliness))
• Pickled red onion*
• Fresh chopped cilantro

Instructions

1. 1

   Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.

2. 2

   Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.

3. 3

   Add curry paste and sauté for 2 minutes, stirring frequently.

4. 4

   Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.

5. 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.

6. 6

   An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.

7. 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.

8. 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, pickled onions, and pita or naan for dipping (optional).

9. 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.