Spicy Red Lentil Curry

Taken from here. (link working 20/04/19)


  • Tbsp coconut oil
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
  • 1 tsp minced ginger
  • 1/2 cup diced carrots (I didn’t include carrots)
  • 3 Tbsp red curry paste (ensure vegan friendly I bought the cheapest I could find)
  • 1 6-ounce can tomato paste (tomato puree about 3 tbsp works fine)
  • 2 cups low-sodium vegetable broth
  • 1 cup water
  • 2/3 cup dry red lentils (thoroughly rinsed in cold water + drained)
  • 1-2 Tbsp coconut sugar (or maple syrup)
  • 1/2 tsp ground turmeric (plus more to taste)
  • 1/3 cup light coconut milk (optional but I included it)


  1. Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots (no carrots here but this smelt divine!) Sauté for 2 minutes, stirring frequently.
  2. Add curry paste and sauté for 2 minutes, stirring frequently.
  3. Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
  4. Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick. (I must have added 4 more cups of water, and watch the heat as they were catching on the bottom of the pan if it was too high).
  5. An optional (but recommended by me and the original recipe) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
  6. Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
  7. Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave. (I froze some portions hopefully they defrost and reheat well as this was so good!)

In the pan… 

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