I remember the first time I tried Thai lentil curry. It was a chilly evening. A friend had invited me over, and the aroma wafting from the kitchen made my stomach rumble with joy. This dish, rich with spices and creamy coconut milk, was served with fluffy jasmine rice. That night, I discovered comfort in a bowl, and I haven’t stopped making it ever since.
Now, let’s take a step back. Before I dive into the delicious details of how to whip up this delectable dish, let me share what this curry pairs well with. Seriously, serving it alongside can enhance the entire meal.
This curry shines when presented with jasmine rice. The fluffiness of the rice absorbs the rich flavors, creating a delightful experience. You could also try it with naan bread; it’s perfect for scooping up the curry. If you’re feeling adventurous, consider a side of roasted veggies for a healthful crunch, or even a small bowl of chickpea salad to add a refreshing contrast. Don’t forget a sprinkle of fresh cilantro on top – it’s the cherry on top of this flavorsome dish.
Now, onto the star of the show: Thai lentil curry.
What is Thai Lentil Curry?
Think of Thai lentil curry as the love child of traditional Indian dal and vibrant Thai flavors. It’s a delightful fusion. With red lentils simmered in a creamy coconut milk base and enhanced by aromatic spices, every spoonful is a warm hug.
It’s comforting, nourishing, and yeah, downright addictive. This dish is not only vegan-friendly, but it also promises a healthy serving of protein and fiber, making it particularly appealing to those who enjoy wholesome, plant-based meals.
You will also like the following Dinner recipes!
The Ingredients
Here’s what you’ll need for a hearty pot of Thai lentil curry:
1 ½ cups red lentils (uncooked)
1 15 oz can full fat canned coconut milk
1 15 oz can canned tomato sauce
1 large handful spinach
1/2 large yellow onion
1/2 cup broccoli florets
1/3 cup veggie broth
2 tbsp miso paste
1 tbsp olive oil
1 tbsp lemon juice
2-3 tbsp chopped cilantro
4 oz container Thai red curry paste
And here’s a handy spice blend to jazz things up:
½ tsp salt
½ tsp black pepper
2 tsp garlic (minced)
1 tsp ground ginger
1 tsp ground coriander
1 tsp garam masala
½ tsp red chili powder
How to Make Thai Lentil Curry
Okay, ready to roll up those sleeves? Making Thai lentil curry is a rewarding experience. The process is straightforward, and soon your kitchen will be filled with enticing aromas. Let’s get into the nitty-gritty.
Step 1: Prepare Your Ingredients
Start with a clean slate. Chop up your onion, broccoli, and rinse those lentils. Having everything prepped makes the cooking process smooth sailing.
Step 2: Sauté the Bottom Flavors
Heat a large pot over medium heat and drizzle in the olive oil. Toss the chopped onion in and sauté until translucent, which usually takes around five minutes. That’s when the magic begins – your kitchen will start smelling heavenly.
Step 3: Add the Broccoli
Next, introduce the broccoli florets to the pot. Give it a gentle stir, allowing the broccoli to soak in the flavors for about three minutes.
Step 4: Mix in Lentils and Spices
Now, it’s time for the lentils! Add them to the pot along with the spice blend. Stir well so the lentils get a nice coating of those spices. This step is crucial for maximizing flavor.
Step 5: Pour in Liquids
Add in the veggie broth, coconut milk, and tomato sauce. Stir everything together, and once it begins to simmer, reduce your heat to low. Cover the pot – each bubble is building flavor.
Step 6: Simmer Away
Let it simmer for about 25-30 minutes. Check occasionally, stirring if needed. The lentils will begin to soften and break down, creating that velvety texture we crave.
Step 7: Add Final Touches
When the lentils are tender, stir in the spinach, lemon juice, and miso paste. This enhances the richness, bringing that umami punch into play. Allow it to heat through for another couple of minutes.
Step 8: Serve and Garnish
Finally, scoop your beautiful Thai lentil curry into bowls. Don’t skimp on garnishing with fresh cilantro. It adds color and freshness.
Notes
Let it sit: The flavors deepen and improve if you let it sit for a bit before serving. If you can wait, it’s worth the few extra minutes!
Adjust spice levels: If heat isn’t your friend, reduce the chili powder or curry paste. You can always add more.
More veggies: Feel free to toss in other vegetables you have on hand. Carrots or bell peppers can add color and crunch.
Coconut milk variety: If you’re looking for a thinner curry, consider using light coconut milk. If rich is your goal, stick with full fat.
Leftover love: The curry can taste even better the next day, so making a big batch is always a good idea.
Storage Tips
This curry can be stored in an airtight container in the fridge for up to five days. If you want to freeze it, portion it out and store it in freezer-safe containers for up to three months. Just reheat when you’re ready to eat!
Nutrition Information
Here’s a rough breakdown per serving (given about six servings) of this delightful curry:
- Calories: 320
- Protein: 12g
- Carbohydrates: 40g
- Dietary Fiber: 16g
- Fat: 12g
Serving Suggestions
Fluffy Jasmine Rice: Serve your curry over a bed of fluffy jasmine rice. The rice absorbs the rich sauce beautifully.
Warm Naan Bread: Pair it with warm naan for the ultimate scoop experience. It’s a break from the ordinary!
Crunchy Side Salad: A fresh green salad with a zesty vinaigrette adds a nice contrast to the warmth of the curry.
Cucumber Raita: A cool cucumber raita can balance the spices nicely. Just mix yogurt with shredded cucumber and a sprinkle of salt.
Avocado Toast: Top your favorite toasted bread with this curry for a filling, flavorful breakfast.
What Other Substitutes Can I Use in Thai Lentil Curry?
Life happens, and sometimes you don’t have all the ingredients at hand. Here are some substitutes:
Chickpeas instead of lentils: Swap the red lentils for canned chickpeas for a different texture and flavor. Just be sure to reduce the cooking time since they’re pre-cooked.
Coconut milk alternatives: If coconut isn’t your favorite, you can substitute with cashew or almond milk. Just keep in mind it will alter the flavor profile.
Green curry paste: If red curry isn’t available, green curry paste works. It is spicier, so adjust your quantity.
Vegetable or chicken broth: If you prefer a different broth flavor, either will work.
Spinach replacements: Kale or bok choy can stand in for spinach, adding a different nutritional boost.
Thai Lentil Curry
Equipment
- pot
Ingredients
Here’s what you’ll need for a hearty pot of Thai lentil curry:
- 1 ½ cups red lentils uncooked
- 1 15 oz can full fat canned coconut milk
- 1 15 oz can canned tomato sauce
- 1 large handful spinach
- 1/2 large yellow onion
- 1/2 cup broccoli florets
- 1/3 cup veggie broth
- 2 tbsp miso paste
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2-3 tbsp chopped cilantro
- 4 oz container Thai red curry paste
And here’s a handy spice blend to jazz things up:
- ½ tsp salt
- ½ tsp black pepper
- 2 tsp garlic minced
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp red chili powder
Instructions
Step 1: Prepare Your Ingredients
- Start with a clean slate. Chop up your onion, broccoli, and rinse those lentils. Having everything prepped makes the cooking process smooth sailing.
Step 2: Sauté the Bottom Flavors
- Heat a large pot over medium heat and drizzle in the olive oil. Toss the chopped onion in and sauté until translucent, which usually takes around five minutes. That’s when the magic begins – your kitchen will start smelling heavenly.
Step 3: Add the Broccoli
- Next, introduce the broccoli florets to the pot. Give it a gentle stir, allowing the broccoli to soak in the flavors for about three minutes.
Step 4: Mix in Lentils and Spices
- Now, it’s time for the lentils! Add them to the pot along with the spice blend. Stir well so the lentils get a nice coating of those spices. This step is crucial for maximizing flavor.
Step 5: Pour in Liquids
- Add in the veggie broth, coconut milk, and tomato sauce. Stir everything together, and once it begins to simmer, reduce your heat to low. Cover the pot – each bubble is building flavor.
Step 6: Simmer Away
- Let it simmer for about 25-30 minutes. Check occasionally, stirring if needed. The lentils will begin to soften and break down, creating that velvety texture we crave.
Step 7: Add Final Touches
- When the lentils are tender, stir in the spinach, lemon juice, and miso paste. This enhances the richness, bringing that umami punch into play. Allow it to heat through for another couple of minutes.
Step 8: Serve and Garnish
- Finally, scoop your beautiful Thai lentil curry into bowls. Don’t skimp on garnishing with fresh cilantro. It adds color and freshness.
Notes
- Let it sit: The flavors deepen and improve if you let it sit for a bit before serving. If you can wait, it’s worth the few extra minutes!
- Adjust spice levels: If heat isn’t your friend, reduce the chili powder or curry paste. You can always add more.
- More veggies: Feel free to toss in other vegetables you have on hand. Carrots or bell peppers can add color and crunch.
- Coconut milk variety: If you’re looking for a thinner curry, consider using light coconut milk. If rich is your goal, stick with full fat.
- Leftover love: The curry can taste even better the next day, so making a big batch is always a good idea.
Nutrition
Frequently Asked Questions
1. Can I make Thai lentil curry ahead of time?
Yes, you can! This curry keeps well in the fridge and tastes even better after a day or two.
2. Is this dish gluten-free?
Absolutely! All the ingredients are naturally gluten-free, making it safe for those with gluten sensitivities.
3. Can I use other types of lentils?
While red lentils are the best for this recipe due to their quick cooking time, you can use yellow lentils, though they may need more time to cook.
4. How spicy is this curry?
The spiciness level will depend on the amount of curry paste and chili powder you use. Start small and adjust according to your taste preference.
5. Can I turn this into a one-pot dish?
Yes! This is essentially a one-pot meal. Just make sure you’re using a pot large enough that everything can fit comfortably.
Conclusion
Making Thai lentil curry has been a delightful journey from the moment I first tasted it. The combination of spices, creaminess from the coconut milk, and the heartiness of lentils provide a satisfying meal that leaves you wanting more.
Whether you serve it with jasmine rice, naan, or even on its own, you are in for an experience that fills the belly and warms the soul. So, gather your ingredients, put on your apron, and get ready to enjoy this fantastic dish. Your next family gathering, or even a cozy night in, is about to get a fantastic upgrade!
