It’s sprrring people!
No, it’s not really. I lie.
It’s actually the 8th day of April and it doesn't feel like spring at all.
So far it’s been pretty chilly, which is very unusual and to be honest it's really testing my patience:
like an itch I can’t scratch,
like slow walkers,
like a popcorn kernel stuck between my teeth,
like when people don't say "thank you" after you've gone out of your way for them,
like when the cord on my headphones gets stuck somewhere, and the headphones get ripped out of my ears,
like pens that don't work though you can see that there is still ink in it, you shake it, then do the doodle to see that it works. But once you start writing again the pen just goes "HAHA TRICKED YOU!" and stops working again.
I think you got the idea of how infuriated that it’s not warm and sunny as it should be...
Anyways, to fight the cold I whipped a big pot of lentils for dinner. Let me rephrase that: I whipped up a big pot of rich and hearty red curry lentils that are so delicious I even forgot that there are things called seasons.
Seriously you guys, this recipe has quickly become one of my vegan mainstays. It’s so good you won’t even notice that it’s vegan.
Actually, this is a great vegan recipe even for people who aren’t vegans, everyone loves it.
Don't let the ingredient list faze you, this really is an easy dish to make.
The flavors are the perfect blend of savory, spicy, and aromatic. Not to mention that you can vary the amount of spices to your taste and there's lots of room for tweaking while still remaining very tasty.
These Red Curry Lentils are great as a main meal served with basmati rice.
They’re super delicious!
It's not easy to make a hearty yet delicious vegan meal but this one hits the spot. Just like my Chickpea Tikka Masala — btw if you haven’t tried it yet, you should it’s that good!
(Vegan) Easy Red Curry Lentils Print this recipe!
Adapted from AllRecipes
Note. This recipe will vary in heat according to your curry paste, be sure to check that!
2 cups green (or brown) 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
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 milk 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.
One serving yields 244 calories, 10 grams of fat, 30 grams of carbs, and 9 grams of protein.