Red Curry Lentils

There is absolutely no doubt in my mind that I am a poor uni student when I go food shopping and get ecstatically excited when lentils are 80c a can. I see the sign that says “Lentils: on sale!”, I stop and look around wildly like this reduce priced food item MUST be a practical joke, I realise it’s not, I proceed to swipe the entire shelf of lentils into my basket, cans rolling all over the floor as I run caveman-style to the checkout before anyone can stop me.

Red Curry Lentils
Serves 6

2 400g cans lentils, rinsed
½ large onion, diced
1 tbsp olive oil
2 tbsp red curry paste
½ tbsp garam masala
1 tsp curry powder
½ tsp turmeric
1 tsp sugar
1 tsp minced garlic
1 tsp minced ginger
Pinch of cayenne pepper
400ml can of tomato puree
¼ cup coconut milk or cream
Coriander and rice for serving

Heat oil in pot and saute onion till soft and golden. Add in all the spices (red curry paste, garam masala, curry powder, turmeric, cayenne pepper, sugar, garlic and ginger) and fry for 2 minutes. Add the tomato puree and stir till spices are incorporated. Allow to simmer for 5 minutes until sauce is smooth. Add lentils and the coconut cream. If you find the red curry paste has made the sauce way too spicy for your liking, add a little more cream to reduce the heat. Stir sauce again and simmer for 15-20 – the longer, the better. Serve with rice and garnish with coriander.


I served this dish to my mother who frequently cooks amazing curries – and she approved.

Recipe from Pinch of Yum