Red Lentil Curry
This creamy red lentil curry is flavored with coconut milk and red curry paste and finished with a bright cilantro chutney. It’s a cozy, plant-based weeknight dinner!
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 4
Ingredients 14
- 1 cup dry white rice, for serving
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons peeled and minced ginger
- ¼ cup olive oil, divided
- 1 cup red lentils
- 1 cup crushed tomatoes (from 1 15-ounce can)
- 1 cup plus 2 tablespoons full-fat canned coconut milk, divided
- 2 to 4 tablespoons red curry paste (see Notes)
- 2 tablespoons tomato paste
- 1 ½ teaspoons kosher salt , divided
- 1 bunch cilantro leaves and tender stems (about 1 ½ cups packed; see Notes)
- ¼ cup golden raisins
- 2 tablespoons white wine vinegar
Method 5
- 01
Start the rice, according to the package instructions.
- 02
In a large skillet, heat 2 tablespoons of the olive oil over medium high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute.
- 03
A dd the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and 1 teaspoon kosher salt . Bring to a simmer then simmer very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft, stirring often (if not, cook a few minutes more until tender). Stir in 2 tablespoons more coconut milk; taste, then add more kosher salt or coconut milk to taste.
- 04
Meanwhile, make the chutney using an immersion blender (or regular blender) to blend the cilantro, golden raisins, white wine vinegar, 2 tablespoons olive oil, ¼ cup water, and ½ teaspoon kosher salt . Blend into a thick, smooth sauce.
- 05
To serve, top lentils with chutney and serve over rice.
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:27c915ed-d252-5072-8c77-0820a0726530