Red curry lentils are my go-to dish when I want something hearty, creamy, and full of flavor. Not only are they delicious right off the stove, but they also make fantastic leftovers. Plus, it’s a healthy and simple dish to prepare!
Here’s what you’ll need:
- 1 1/2 cups of lentils, make sure to rinse and check them for any unwanted debris
- 1/2 a large onion, diced
- 2 tablespoons of butter
- 2 tablespoons of red curry paste for that kick of flavor
- A mix of spices: 1/2 tablespoon garam masala, 1 teaspoon curry powder, 1/2 teaspoon turmeric, and a few shakes of cayenne pepper to spice things up
- 1 teaspoon each of sugar, minced garlic, and minced ginger to enhance the flavors
- 1 14-ounce can of tomato puree to bring everything together
- 1/4 cup of coconut milk or cream for that creamy texture
- Cilantro and rice for serving
To make the dish, start by cooking the lentils as per the package instructions. Once cooked, drain them and set aside. Next, heat a large saucepan over medium-high heat and melt the butter. Add the diced onion and sauté until it’s fragrant and golden. Throw in all the spices—curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, and ginger—and stir fry them for a couple of minutes.
Pour in the tomato puree, stir well, and let it simmer until the mixture becomes smooth. Add the cooked lentils and coconut milk or cream, stir everything together, and let it simmer for another 15-20 minutes. The longer it cooks, the better the flavors meld together.
Serve the creamy lentils over rice and garnish with fresh cilantro. Enjoy your meal!
