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.

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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!

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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.

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Thai Red Lentil Curry

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

INGREDIENTS

  • 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
DIRECTIONS:
  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.

 

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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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