This vegan red lentil curry with yellow curry paste is perfect for a quick weekday. The mild flavour of red lentils also makes it a suitable dish for children. Make lots of this vegan curry so you can eat it for several days. Add some rice - or perhaps even better: flatbread - and you're done!
Creamy red lentil curry
We are fans of red lentils. It is nutritious, easy to prepare (quick cooking time) and has a fine, tender texture. Lentils offer a good source of vegetable protein, fibre, iron and folic acid. Top! The neutral flavour of red lentils makes them versatile in the kitchen, without too much fuss. As a result, it has become one of our favourite meat substitutes in curries, as well as in a bolognese sauce lentils are top notch. And advantage: dried lentils last a long time and are inexpensive. You take only what you need and leave the rest in the jar. That way, you don't waste anything!
Budget recipe
This vegan curry is also a nice budget recipe. You pay around 3 euros for a kilo of (organic) lentils. You can make several tasty meals out of this. Because you can put almost any vegetable in this dish, it fits perfectly with any vegetable box you can score again via Too Good To Go (about €2.99 per box). Count your winnings! Want to learn more about Too Good To Go and how to score the best boxes here? Then check out this article!
Yellow curry paste
A quick word about that yellow curry paste, originating from Thai cuisine. Although the red and green curry are better known, the yellow curry is very easy to combine with many vegetarian dishes. This curry is made from various spices such as turmeric (which partly explains the colour), turmeric, coriander, cumin and lemongrass. Sweet and a little spicy, but definitely less spicy than other Thai curries. Children can (learn to) eat with it so. You can also make the curry paste yourself, but this time I will stick with a jar from Koh Thai.
Vegan red lentil curry, but with yellow curry paste. Sounds cheery already!
Budget recipe: vegan red lentil curry with yellow curry paste
Kitchenware
- 1 chopping board and knife
- 1 large pan
- 1 saucepan(for rice, if necessary)
Ingredients
- 500 g dried red lentils
- 2 tin coconut milk (2×400 ml)
- 1 onion
- 2-4 cloves garlic
- 3 cm ginger
- 2-3 el yellow curry paste, e.g. from Koh Thai
- 750 ml hot water
- 2 stock cubes
- 6 toes*
- 1 cucumber*
- 3 hands handfuls of spinach (more is also possible)
- 4 lime leaves (we have them in the freezer as standard)
- (olive) oil for frying
- side dish: rice or flatbread
- optional as topping: (vegetable) yoghurt, coriander, pepper, mint, sambal
Instructions
- Wash, peel/peel and chop all vegetables and spices. (I find winter carrots a tough vegetable: I therefore pre-cook them for 20 minutes. I also peel ginger before cutting it.
- Briefly fry the onion, garlic and ginger in a large pan.
- Pour in the coconut milk.
- Add the dried lentils & yellow curry paste.
- Add the hot water with bouillon cubes.
- Add hard vegetables and simmer for 30 minutes until tender. Stir frequently, as lentils tend to cake
- Add the soft vegetables such as cucumber only at the last minute and simmer for up to 10 minutes.
- Serve with rice, flatbread and don't forget the yummy toppings! Enjoy!
Notes
More food tips from thegreenlist.nl
- Making your own flatbread to go with your curry? Good idea! Check out the recipe!
- Also, go ahead with a This creamy pumpkin curry quiche.
- Also in the context of easy and quick: fennel dish.
- Sometimes you just feel like comfort food: vegan fries hair salon with jackfruit.
Photo credits: thegreenlist.nl.
