Description
This Coconut-Free Thai Red Lentil Curry is a vibrant, aromatic dish packed with satisfying flavors. Featuring red lentils simmered in a rich red curry paste and vegetable broth, combined with fresh vegetables like bell pepper, carrot, and spinach, this curry delivers a wholesome and comforting meal that’s perfect for anyone seeking a dairy-free and coconut-free Thai-inspired dish.
Ingredients
Scale
Legumes and Vegetables
- 1 cup red lentils
- 1 onion, diced
- 1 bell pepper, diced
- 1 carrot, sliced
- 1 cup spinach
Flavorings and Condiments
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Liquids and Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
Instructions
- Heat the oil: Heat olive oil in a pot over medium heat to prepare the base for sautéing.
- Sauté aromatics: Add the diced onion, minced garlic, and grated ginger to the pot. Cook until the onion becomes translucent and soft, releasing their flavors.
- Add curry paste: Stir in the red curry paste and cook for 1 minute to unlock its vibrant aromas.
- Add lentils and broth: Pour in the red lentils and vegetable broth. Bring the mixture to a rolling boil.
- Simmer lentils: Reduce the heat to low and simmer the curry for 20 minutes, allowing the lentils to become tender and integrate the flavors.
- Add vegetables: Add the diced bell pepper, sliced carrot, and spinach to the pot. Cook for an additional 5 minutes until the vegetables are just tender.
- Finish with seasoning: Stir in soy sauce and lime juice to enhance the savory and tangy notes. Serve hot.
Notes
- This curry is naturally coconut-free, suitable for those with coconut allergies or preferences.
- Use vegetable broth to keep the recipe vegan and vegetarian friendly.
- Adjust red curry paste quantity based on your preferred spice level.
- Serve with steamed jasmine rice or quinoa for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
