20-Minute Red Curry Lentils
Looking for a quick & healthy weeknight dinner? These 20-Minute Red Curry Lentils are the perfect one-pot vegan dinner idea!
Equipment
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- 1 tablespoon tomato paste
- 2-3 tablespoons red curry paste to taste
- 1 15-ounce can coconut milk
- 1-2 tablespoons low sodium soy sauce or sub tamari for GF
- 2.5 cups cooked lentils see notes
- 2 tablespoons nut butter I used peanut butter
- lime juice to taste
- 2 tablespoons cilantro chopped
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, garlic & dry seasonings and cook for 2 minutes, stirring frequently.
- Add the tomato paste & red curry paste and mix it in. Cook for another 2 minutes. Pour in the coconut milk & soy sauce and mix to combine. Add the lentils, mix and bring to a gentle boil. Lower the heat and simmer for 10 minutes.
- Add in the peanut butter & lime juice and mix. Give it a taste and adjust the seasonings as needed. Finish it off with the cilantro.
- Serve hot over rice or with naan/pita on the side for dipping.
Video
Notes
- I bought pre-cooked, steamed, green lentils from Trader Joe's. You can find them in the produce section. You can also find pre-cooked lentils in the canned section at other grocery stores. You can also make lentils from scratch and add them to this recipe.
- If you want to add more greens to this, stir in some fresh spinach or kale when you add the lime juice.
Nutrition
Calories: 377kcal | Carbohydrates: 27g | Protein: 13g | Fat: 26g