Thai Red Lentil Curry

Ever since going to Bali I have really fallen in love with curries, I was never a huge fan but I now seem to be making at least once a week. Dylan also loves curries and is happy to have a full vegan dinner no question asked if its curry, which considering how picky he is can only be a good thing.


I recently discover the joy and ease of cooking with dry beans and lentils, I always assumed you had to presoak dry bean and lentils for at least 24hrs. I just thought that when you buy them in the cans they are stored in a liquid so you had to do the same thing before trying to cook with them. You can really see my private school education paying off with that assumption right there!


I thought I would combine the 2 and make a nice hot curry that packs a punch. I bought Thai Red Curry paste for this recipe rather than cook the spices myself as the last time I did that whilst the curry tasted delicious it lacked that super-strong-in-your-face flavour that I was craving.


Thai Red Lentil Curry

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 Tbsp water for frying
  • 3 cloves garlic
  • 1 cm ginger
  • 2 carrots
  • 4 Tbsp thai red curry paste
  • 1 can diced tin tomatoes
  • 1 cup vegetable stock
  • 1 cup (240 ml) water
  • ¾ cup dry red lentils
  • 1 Tbsp coconut sugar
  • 1 tsp ground turmeric
  • 2 cups white rice
  • vegan naan bread
  • vegan mango chutney
  1. Thoroughly rinse the dry red lentils.
  2. Cook rice according to rice cooker or rice package instructions.
  3. Heat a large pan over medium to high heat, once hot add 2 tbsp water, diced garlic, diced ginger and diced carrots stirring constantly for 5 minutes or until soft.
  4. Add curry paste and stir ensuring all vegetables are evenly coated.
  5. Add tinned tomatoes, water, vegetable stock, lentils, turmeric and coconut sugar, bring to a boil and then reduce heat and leave to simmer for 30 minutes.
  6. Once the mixture has thicken divide evenly and serve over cooked rice with naan and chutney.



Well there you have a curry that is chockablock full of flavour and super easy to make, felt like I had jumped back over to Bali.

What is your favourite curry recipe?

Did you ever assume lentils are harder to cook with?

LoveTheHunts-1 (2)


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