Thai Red Lentil Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 250 g lentils, red, dry
- 0.25 ¼ celeriac
- 1 large onion (s)
- 3 cloves garlic
- 4 cm ginger, fresh
- 2 teaspoon Thai curry paste, red
- 2 tablespoon coconut oil or other oil
- 2 large tomato (s)
- 1 can coconut milk à 400 ml
- 500 ml water
- 4 kaffir lime leaves
- 100 g cranberries, dried
- 2 tablespoon powder (mango powder)
- 1 tablespoon turmeric
- 1 tablespoon cumin powder
- 1 tablespoon chilli flakes, more if necessary
- 1 lime (s) or lemon, the juice it
- 1 bunch fresh spinach
- 1 bunch coriander, as needed
- salt
Print Recipe
Pin Recipe Instructions
- Dice the onion and garlic, grate the ginger and fry in coconut oil. Also fry the celery in cubes. Roast the Thai curry paste and add the dry spices (except mango powder). Roast briefly, then add diced tomatoes. Fry briefly and deglaze with a little water. Stir so that the curry paste dissolves and add the coconut milk. Add kaffir lime leaves and red lentils. Fill up with at least 500 ml of water as the red lentils draw a lot of water. Pour in mango powder. Simmer on a low flame and watch for the first time that everything does not get too thick. If necessary, add water again and again, it should have a thick, but not firm consistency. The lentils are cooked quickly, so the consistency is clear after about 15 minutes.
- At the end, salt to taste, add the lime or lemon juice and the cranberries.
- Let everything simmer together for 15-20 minutes. Stir again and again so that nothing burns. Red lentils tend to settle on the bottom of the pot. At the end of the cooking time, stir in fresh spinach leaves until tender (but not overcooked).
- Tastes very good on its own, with basmati rice or red rice.
- If you like it, sprinkle fresh, chopped coriander over it.
- 230 Kcal per serving.
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