Thai Lentil Curry
This dish shouts healthy, hearty and wholesome to me. It's vegan, super filling and quick to make. Taking inspiration from both Thai and Indian cuisine resulted in this Thai red lentil and potato curry, served with Basmati rice. This curry makes 2 portions and freezes really well if you would prefer to make extra for meal prep. I used dried lentils in this dish so if you also use dried don't forget to soak them in cold water for 2-4 hours before cooking, for this recipe you will need 100g dry weight. This dish goes really well with a side of poppadoms and mango chutney, so if you have a spare 20 minutes why not try my mango chutney recipe too.
First for this curry I would recommend par-boiling your chunks of potatos for 5 minutes prior to cooking as potatoes can take a long time to cook in a pan. Dice them up into bite size chunks, i prefer to keep the skin on but you can always peel them first if you prefer. Whilst your potatoes are par boiling, roughly chop a whole red onion and place in a large skillet or wok with a splash of water. Saute Your onions for 2-3 minutes
Next you'll mix Red Thai Curry paste into your onions. My curry paste recipe isn't quite ready for sharing so unless you have your own id recommend store bought for the time being, most brands that i have come across are relatively clean but don't forget to check the ingredients list for nasties before you buy. Originally I intended on adding 2 tablespoons of curry paste however later in the recipe i actually increased this to 4 tablespoons for a stronger flavour, id recommend adding 2 at this stage and then you can add more to taste later on.
Add in your par boiled potato, lentils and stock and simmer for 20 minutes, your lentils will expand as they cook and soak up the water, stir frequently and add more water if your curry gets too dry or starts sticking to the pan. Don't forget to do a taste check at this point to see if your curry needs any more curry paste. Serve on a bed of rice.
330kcal per portion
♥ 100g dried red lentils
♥ 200g par boiled potato
♥ 1 red onion
♥ 2-4 tablespoons red thai curry paste
♥ 500ml vegetable stock.
1. Dice and par boil the potato for 5 minutes, drain and place to one side.
2. Roughly chop and onion and saute in skillet or wok for 2-3 minutes
3. Mix in 2 tablespoons of red thai curry paste (you can taste test and add more later)
4. Add in the potatoes, lentils and stock and simmer for 20 minutes, adding more water if need be.
5. Taste your curry and add 1-2 more tablespoons of curry paste if needed and simmer for a few more minutes.
6. Serve with basmati rice, poppadoms and my mango chutney.