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Red Curry Vegetable Lentils
These red curry vegetable lentils are a delicious vegetarian dish with tons of spicy curry and creamy coconut flavor.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Main Dishes
Cuisine:
Indian
Keyword:
red curry lentils, red curry vegetable lentils
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1
cup
lentils
rinsed
2
cups
water
1
tablespoon
coconut oil
1
yellow pepper
chopped
1
bunch of swiss chard stems
chopped (set leaves aside for later use)
1
small yellow onion
chopped
1½
tablespoons
red curry paste
1
clove
garlic
minced
1
tablespoon
fresh ginger
minced
1
teaspoon
curry powder
1
teaspoon
garam masala
½
teaspoon
coriander
½
teaspoon
turmeric
¼
teaspoon
red pepper flakes
½
teaspoon
salt
1 15
oz.
can of diced tomatoes
drained and pureed in food processor
1
teaspoon
tomato paste
¾
cup
coconut milk
1
cup
swiss chard leaves
chopped
cilantro for garnish
Instructions
In a small pot, combine lentils and water, bring to a boil and then cover and lower to a simmer, cooking for about 15 minutes. Drain and set aside.
Meanwhile, in a large pot or dutch oven, heat oil over medium high heat.
Add yellow pepper, swiss chard stems and onions and saute for about 10 minutes until softened and just starting to brown.
Add red curry and all the other spices and toss together, cooking for another 1-2 minutes.
Add pureed diced tomatoes, tomato paste and coconut milk and stir to combine.
Add lentils, stir and let cook for 10-15 minutes on medium-low heat.
Check seasoning and adjust according to taste.
Add swiss chard leaves, stir to combine, cook 1 more minute until wilted into curry.
Serve over rice and garnish with cilantro.
Nutrition
Serving:
1
SERVING
|
Calories:
340
kcal
|
Carbohydrates:
42
g
|
Protein:
16
g
|
Fat:
14
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
529
mg
|
Potassium:
993
mg
|
Fiber:
18
g
|
Sugar:
6
g
|
Vitamin A:
2447
IU
|
Vitamin C:
77
mg
|
Calcium:
109
mg
|
Iron:
7
mg