I could eat this lentil curry for dinner every night. That would make for a very boring blog though. The thing is, I’m just not up for super complicated meals at the moment. Anyone else feel the same? Thai curries tend to be pretty easy to make, so they’re great for weeknight dinners! All the flavor is packed into curry paste. There’s chili peppers, ginger, lime, garlic, and tons of spice in a little jar that you can conveniently pick up at a supermarket. (Though you can also make your own, if you’ve got the time). Just add curry paste to some coconut milk and you’ve got the start of a delicious meal. Easy peasy!
Choosing a Curry Paste
First off: be sure to read the ingredients on your curry paste to ensure that it’s vegan. Not all brands are! Look out for ingredients like fish sauce and shrimp paste. There are a handful of vegan-friendly brands available. You can also make your own curry paste using my recipe. It’s obviously more work than using store-bought, but it’s freezer-friendly, so you can make a big batch and keep some on hand for future curries.
How to Make Lentil Curry
Start by boiling your lentils. This can take some time, but it’s mostly hands-off. Just cover them with water and let them simmer until they’re almost fully cooked. Drain them when they’re done. Now heat up some oil in a medium pot. When the oil is hot, add some garlic, ginger, and your red curry paste. Sauté everything briefly, until the mixture becomes very fragrant. Now add some coconut milk, along with your lentils and cauliflower. Let the mixture simmer until the cauliflower is tender. Season the curry with a bit of coconut milk, a squeeze of lime juice, maple syrup, and salt to taste. Serve your curry with some rice and a sprinkle of fresh cilantro and/or scallions.
Is this curry gluten-free? It is!Can I use red lentils? Possibly, but keep in mind that red lentils cook up super soft and don’t hold their shape when cooked, so the texture will be very different.Can I use full-fat coconut milk? I don’t see why not!Can I use a different type of non-dairy milk, such as soy or almond? Technically yes, but I don’t recommend it. Much of the richness and flavor of Thai curry comes from the coconut milk.Leftover storage: leftovers will keep in a sealed container in the fridge for up to 3 days, or in the freezer for up to 3 months.Don’t forget to check the ingredients on your curry paste! Not all brands are vegan.
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