Indian · Lentils · Vegetarian

Red Curry Lentils

I had never tried red curry until recently and ever since I did I’ve been a big fan of it.  Indian food was one type of food my parents never exposed me too growing up, they pretty much stick to Mexican and Chinese if they want to eat any ethnic cuisine.  Being a food lover I have really aimed to try new foods and expand my food knowledge. I’m glad I’ve taken that approach because it has introduced me to some pretty tasty foods!

Also, I have really been wanting to try a recipe with lentils.  When I found this recipe I was a little hesitant, I don’t know why, but I’m glad I went for it and tried it out.

Luckily I had about twice as many lentils on hand than I needed because when I boiled the first batch something just went really wrong and they disintegrated in the water, completely losing their shape and making this foul smelling gritty paste.  So yeah, I threw those away.

My second attempt I really didn’t do anything differently.  I kept the heat a little lower and babied them a bit more with stirring and such and they turned out fine.  I’m not sure what I did wrong the first time but it was an epic fail.


Red Curry Lentils

Original recipe from Prevention RD


  • 1 1/2 cups dry brown basmati rice
  • 1 1/2 cups dry lentils, rinsed and picked over
  • 1/2 large onion, diced
  • 2 Tbsp unsalted butter
  • 2 Tbsp red curry paste
  • 1/2 Tbsp garam masala
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated or minced
  • pinch of cayenne pepper
  • 1 (14 oz) can tomato puree or sauce
  • 1/2 cup lite coconut milk


  1. Bring 3 cups of water to a boil in a sauce pan. Add the rice, stir and return to a boil. Reduce heat and simmer 35-40 minutes.
  2. In a large sauce pan, heat 6-8 cups water and the lentils over high heat. Boil for about 15-20 minutes; drain and set aside.
  3. Melt the butter in the same saucepan over medium high heat. Add the onion and saute for a few minutes until softened. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and cook for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
  4. Add the lentils and the coconut milk. Stir to combine and simmer for another 10-15 minutes. Serve over rice.

Makes 6 servings.


I wouldn’t call this a quick meal but it wasn’t a difficult one so the amount of time was worth it.  Also, it made a LOT of lentils and they are incredibly filling, so I am probably going to be living off them for a few days….oh well :p


3 thoughts on “Red Curry Lentils

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