You’ll love these Thai red curry lentils for an easy 30-minute one-pot meal that combines red lentils, cauliflower and carrots in a creamy red curry sauce.
About the Recipe
Curry is one of the most satisfying weeknight meals: flavorful, comforting and easy to adapt. This Thai-inspired red curry lentil recipe is vegan, cooks in a single pot and comes together in about 30 minutes. Red lentils are ideal here because they break down slightly and absorb the curry flavors quickly, creating a creamy texture without needing long simmering.
This version highlights red lentils with cauliflower, carrots and green pepper in a coconut-red curry broth. It’s hearty enough to serve as a main or spoon over rice or quinoa. The recipe is naturally high in protein and fiber, and can be made oil-free or gluten-free with simple swaps.
- One-pot, ready in around 30 minutes.
- Vegan and easily gluten-free if you use tamari.
- Flexible: add or swap vegetables and increase protein with tofu or chickpeas.
- Great for meal prep; flavors improve after a day and it freezes well.
Ingredients
- 2 tbsp olive or coconut oil (or water/broth for oil-free)
- 1/2 large white onion, diced
- 3 cloves garlic, minced
- 1/2 tbsp fresh ginger, minced (or 1 tsp ground ginger)
- 3 tbsp red curry paste (ensure vegan-friendly if needed)
- 1 (14 oz) can light or full-fat coconut milk
- 1.5 cups vegetable broth
- 1 tbsp coconut sugar (or pure maple syrup or raw cane sugar)
- 3 tbsp tamari or soy sauce (use tamari for gluten-free)
- 2 cups uncooked red lentils
- 3 carrots, chopped (approx. 1.5 cups)
- 1 green pepper, diced (approx. 1 cup)
- 1/2 medium head cauliflower, chopped (approx. 2–3 cups)
- Optional: squeeze of fresh lime juice
- Optional: 1/4–1/2 cup additional water or broth to adjust thickness
- Optional for serving: cooked brown or basmati rice or quinoa
Note: If you prefer a thinner or thicker sauce, adjust coconut milk and extra water accordingly. Green lentils can be used but will require more cooking time and liquid.
Serving & Variations
- Garnish with fresh cilantro, Thai basil and lime wedges.
- Serve over basmati rice, brown rice, quinoa, or enjoy as a stew.
- Add vegetables such as broccoli, spinach, zucchini or mushrooms.
- Stir in rinsed canned chickpeas or cubed extra-firm tofu for extra protein.
- Swap red curry paste for green or yellow curry paste for a different flavor profile.
Step-by-Step Instructions
Tip: Chop the onion, garlic, carrots and cauliflower before you start. Have the lentils, curry paste and other ingredients measured and within reach.
Step 1: Heat the oil in a large pot over medium heat. Add the diced onion, minced garlic and ginger. Cook, stirring often, about 5 minutes until softened and fragrant. If the pan looks dry, add a splash of water or broth.
Step 2: Stir in the red curry paste and cook for 1–2 minutes to release the aromas, stirring continuously so it doesn’t stick.
Step 3: Add the coconut milk, vegetable broth, coconut sugar, tamari or soy sauce, red lentils, carrots, green pepper and cauliflower. Bring to a gentle simmer, then cook for about 17–20 minutes, stirring occasionally, until the lentils and vegetables are tender and the mixture has thickened. If it becomes too thick, add 1/4–1/2 cup water or broth to reach your desired consistency.
Step 4: Taste and adjust seasoning. Finish with a squeeze of lime if desired. Serve on its own or over cooked rice or quinoa, topped with fresh cilantro or basil.
Recipe Tips
- Cooking time varies by pot and stove; red lentils usually cook in 15–20 minutes. Adjust as needed.
- Control the curry intensity by adding more or less red curry paste to suit your heat preference.
- For extra heat, add 1/2 tsp cayenne pepper or red chili flakes.
- Use full-fat coconut milk for a richer, creamier sauce; light coconut milk yields a thinner result.
- You can omit the sugar to make the dish sugar-free.
Storing
- Refrigerator: Store in an airtight container for up to 5 days. Reheat on the stovetop over medium heat until warmed through.
- Freezer: Cool completely, then freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
More Curry Recipes
- Easy Vegetable Green Curry
- Sweet Potato Lentil Curry
- Vegetable Korma
- Easy Coconut Veggie Curry with Tofu
- Thai Red Curry Vegetables with Tofu
Nutrition (per serving)
Serving: 1/6 of the recipe. Approximate values per serving: 369 kcal, 55 g carbohydrates, 19 g protein, 10 g fat, 10 g fiber. Use these figures as a general guide; exact nutrition depends on ingredient brands and portion sizes.
This recipe was originally published August 13, 2014.