Thai-Inspired Lentil Curry Recipe
Darling, this Thai-inspired lentil curry recipe is rich, aromatic, and sassier than your best friend recapping last night’s drama.
Creamy coconut milk hugs earthy lentils while curry paste struts in with bold flavors that scream exotic comfort.
It’s hearty, nourishing, and quicker than choosing an outfit for a Friday date.
The ginger, garlic, and chili bring heat that makes sad salads look like a joke.
So grab your pot, stir with flair, and serve curry that proves plant-based dishes can be both glamorous and indulgent.
Thai-Inspired Lentil Curry Recipe
Vegan Thai-inspired lentil curry blends lentils, coconut milk, and Thai spices into a bold, comforting, and flavorful dish.
Ingredients
- Red lentils – 1 cup rinsed
- Coconut milk – 1 cup
- Vegetable broth – 2 ½ cups
- Onion – 1 medium diced
- Garlic – 3 cloves minced
- Fresh ginger – 1 tbsp grated
- Thai red curry paste – 2 tbsp
- Soy sauce – 1 tbsp
- Lime juice – 1 tbsp
- Brown sugar – 1 tsp
- Olive oil – 2 tbsp
- Chili flakes – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
- Optional: bell peppers or spinach – 1 cup
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion, garlic, and ginger until golden, about 3 minutes.
- Stir in curry paste, chili flakes, and soy sauce; cook 1 minute.
- Add broth, lentils, and brown sugar; stir well.
- Bring to a boil, then reduce heat.
- Cover and simmer 25 minutes until lentils soften.
- Stir in coconut milk, lime juice, salt, and pepper; cook 5 minutes.
- Garnish with cilantro and serve with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 340
- Total Fat: 14 g
- Saturated Fat: 7 g
- Carbohydrates: 41 g
- Fiber: 11 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Vitamin A: 18%
- Vitamin C: 20%
- Iron: 28%
- Calcium: 9%
- Potassium: 19%
Additional Tips
- Add spinach or kale for extra greens.
- Use light coconut milk for a lower-fat version.
- Serve with jasmine rice for an authentic touch.
