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thai lentil curry copycat recipe

Thai Lentil Curry

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
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner
Cuisine: East Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • pot

Method
 

Step 1: Prepare Your Ingredients
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. Finally, scoop your beautiful Thai lentil curry into bowls. Don’t skimp on garnishing with fresh cilantro. It adds color and freshness.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 12gFat: 12gFiber: 16g

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.

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