Spicy Red Lentil Curry
Ingredients
- 2 tablespoons olive or melted coconut oil
- 1 small onion, chopped
- 2-3 carrots, small diced
- 3 garlic cloves, minced or grated
- 1 inch knob fresh ginger, peeled, minced or grated
- 1 tablespoon tomato paste
- 1-2 tablespoons Thai red curry paste, or more to taste
- 1 tablespoon fish sauce
- 3 cups vegetable or chicken broth
- 1 cup dried red lentils, rinsed in cold water and drained
- 1/4 cup coconut milk
- zest of 1 lemon, optional
- 1 tablespoons cilantro, chopped
- 1 tablespoons basil, chopped
To Serve: (Optional)
- brown rice, quinoa, fresh naan, pita bread, Greek yogurt, sour cream, chopped cilantro
Instructions
- In a pot or Dutch oven heat the oil over medium heat. Add the chopped onions and carrots and cook for about 4-6 minutes, stirring every now and then until the onions are translucent. Add garlic and ginger and cook for about a minute or until the garlic and ginger become aromatic (but not brown).
- Add the tomato paste and Thai curry paste and sauté for about 2 minutes, stirring frequently.
- Add fish sauce and the broth and stir to combine. Add the lentils, stir and bring to a boil.
- Cover the pot and reduce the heat to low, gently simmer for 15-20 minutes, or until lentils are tender.
- Stir -frequently and add more broth as needed if the mixture becomes too thick.
- Stir in the coconut milk and continue cooking uncovered for another 5 minutes. Remove from the heat and stir in the lemon zest, the cilantro and basil.
- To serve, ladle the curry over brown rice or quinoa. Garnish with a dollop of Greek yogurt or sour cream, chopped cilantro and serve with pita bread or naan (optional).
Nutrition
Calories: 197 kcal, Carbohydrates: 25 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Sodium: 745 mg, Potassium: 447 mg, Fiber: 10 g, Sugar: 4 g, Vitamin A: 4116 IU, Vitamin C: 5 mg, Calcium: 39 mg, Iron: 3 mg
