Spicy Red Lentil Curry
A flavorful and hearty curry made with red lentils, coconut milk, and spices, perfect for a comforting meal.
Ingredients
Ingredients
- 2 Tbsp coconut oil
- 3 cloves garlic, minced ((~1 1/2 Tbsp))
- 1 tsp minced ginger
- 1/2 cup diced carrots
- 3 Tbsp red curry paste
- 1 6-ounce can tomato paste ((~1/2 cup))
- 2 cups low-sodium vegetable broth
- 1 cup water
- 2/3 cup dry red lentils ((thoroughly rinsed))
- 1-2 Tbsp coconut sugar ((or maple syrup))
- 1/2 tsp ground turmeric ((plus more to taste))
- 1/3 cup light coconut milk ((optional))
- Cooked brown rice ((optional))
- Pita or naan ((omit if gluten free))
- Pickled red onion (*)
- Fresh chopped cilantro
Instructions
- Rinse lentils and set aside. Cook brown rice if using.
- Heat skillet, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes.
- Add curry paste and sauté for 2 minutes.
- Add tomato paste, broth, water, lentils, coconut sugar, and turmeric. Stir and simmer for 20 minutes.
- Stir in coconut milk if desired, adjust seasonings, and serve with rice and garnishes.
- Store leftovers in the refrigerator for up to 4 days.
Notes
For extra flavor, adjust spices to your preference.