This lentil curry recipe 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 lentil curry recipe. 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 poppadum’s 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 potatoes 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 skillet or wok. I don’t use oil in my cooking, I sub oil for water. Sauté Your onions for 2-3 minutes

lentil curry recipe

Next you’ll mix Red Thai Curry paste into your onions. My curry paste recipe isn’t ready for sharing so 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. 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 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.

lentil curry recipe

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Thai Lentil Curry Recipe

HealthyHeartyWholesome
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.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Lunch, Main Course
Cuisine Indian, Thai
Servings 2
Calories 330 kcal

Ingredients
  

  • 100 g lentils soaked
  • 200 g potato par boiled
  • 1 red onion
  • 2-4 tbsp red Thai curry paste
  • 500 ml vegetable stock

Instructions
 

  • Dice and par boil the potato for 5 minutes, drain and place to one side.
    200 g potato
  • Roughly chop the onion and sauté in skillet or wok for 2-3 minutes
    1 red onion
  • Mix in 2 tablespoons of red Thai curry paste (you can taste test and add more later)
    2-4 tbsp red Thai curry paste
  • Add in the potatoes, lentils and stock and simmer for 20 minutes, adding more water if need be.
    100 g lentils, 200 g potato, 500 ml vegetable stock
  • Taste your curry and add 1-2 more tablespoons of curry paste if needed and simmer for a few more minutes.
  • Serve with basmati rice, poppadum's and my mango chutney.