(Vegan) Easy Red Curry Lentils

(Vegan) Easy Red Curry Lentils

Adapted from AllRecipes

Note, this recipe will vary in heat according to your curry paste, be sure to check that!

Ingredients

Serves 6

2 cups green lentils, rinsed and picked over

2 tablespoons vegetable oil

1 small onion, finely chopped

2 tablespoons red curry paste (I used Thai Kitchen)

½ tablespoon garam masala

1 teaspoon curry powder

½ teaspoon ground turmeric

1 teaspoon coconut sugar (or any granulated sweetener of your choice)

1 teaspoon minced garlic

1 teaspoon minced ginger

¼ teaspoon cayenne pepper (optional)

1 (28 oz / 800 gr) can tomato puree

¾ cup coconut milk

Fresh chopped cilantro

Directions

In a large saucepan combine lentils and 4 cups of water.

Bring to a rapid boil over medium-high heat, reduce to a gentle simmer and cook, uncovered, for about 20 to 25 minutes. Add water as needed to make sure the lentils are covered.

Lentils will vary in their cooking times depending on their variety and age so always check the package. In addition Lentils will cook with the sauce so it’s better to err on the side of undercooking than overcooking.

Wipe the saucepan clean and heat oil over medium-high heat. Add the onion and sauté for 6 minutes, until translucent. Add curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, and cayenne pepper (if using) and sautè for 2 minutes, until fragrant.

Add tomato puree and give a good stir. Add lentils and coconut cream and stir to combine. Bring to a simmer and cook, uncovered for 25 to 30 minutes until the sauce thickens, stirring every now and then. If the lentils start to dry out, add a little more warm water as needed.

Sprinkle with cilantro and serve.