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
- 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
- Thoroughly rinse the dry red lentils.
- Cook rice according to rice cooker or rice package instructions.
- 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.
- Add curry paste and stir ensuring all vegetables are evenly coated.
- 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.
- 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?