Red Lentil Curry

By: Renee Grandi
Red Lentil Curry
Course
Dinner Lunch Main Dish
Tags
Gluten-free Healthy High Fibre Vegan Vegetarian weight loss skin health
Info
  • Servings
    4
  • Prep Time
    10 mins
  • Cook Time
    45 mins
Ingredients
  • Dry red lentils, washed and drained ½ cup
  • Cauliflower, chopped 2 cups
  • Organic kale with stalk, diced 1 cup
  • Leeks, halved and sliced thinly 2
  • Red capsicum, deseeded and diced 1
  • Carrots, diced 2
  • Brown onion, diced 1
  • Extra virgin olive oil 3 tbsp
  • Garlic, crushed 6 cloves
  • Fresh ginger, peeled and crushed 3-4cm pc
  • Fresh coriander leaves, chopped ¼ cup
  • Red curry paste ¾ tbsp
  • Coconut cream 240 ml
  • Filtered water 2½ cups
  • Salt and pepper to taste
  • (OPTIONAL)
  • Red chilli flakes ½ tsp

Method

  1. Heat oil in a large soup pot. Add onion, garlic, leeks, and ginger. Stir for 3 minutes on medium to high heat or until onion softens.
  2. Add the curry paste. Stir to enhance aromas and reduce to medium heat.
  3. Add ½ cup water and allow to simmer to a paste while stirring occasionally.
  4. Add carrots, lentils, salt, pepper and 2 cups of water. Stir.
  5. Bring water to boil and reduce to low heat and simmer for 20 minutes (or until lentils are mostly cooked).
  6. Add coconut milk, cauliflower and capsicum. Cook on low for another 5 - 10 minutes covered.
  7. Add kale and coriander and stir through the curry.
  8. Serve within a few minutes after greens have been added.

Extra Notes

**Tip – Serve with riceberry or brown rice on the side.
Liquid error (snippets/atb line 213): Could not find asset snippets/atb.recipe-nutritionalvalues.liquid
More about the Author

Back to Recipes