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.