Thai Lentil Curry Recipe

Thai Lentil Curry

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. P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.

Do you have a diet restriction?

This recipe is great for the following diets:

  • Vegan
  • Vegetarian
  • Dairy Free
  • Nut Free

Step 1: Prepare the ingredients

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

Step 2: Create your Thai lentil curry

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

Recipe Variations:

1. Spicy Lentil and Potato Curry with Spinach:

  • Add a handful of fresh spinach leaves to the curry during the last 5 minutes of simmering for a nutritious twist.

2. Coconut Lentil Potato Curry:

  • Substitute half of the vegetable stock with coconut milk for a creamier texture and a hint of coconut flavor.

3. Lemon Infused Lentil Potato Curry:

  • Squeeze in the juice of half a lemon just before serving to add a zesty kick to your curry.

4. Roasted Vegetable Lentil Curry:

  • Roast some seasonal vegetables separately and fold them into the curry just before serving for added depth and texture.

5. Mild and Creamy Lentil Potato Curry:

  • Replace the red Thai curry paste with a mild yellow curry paste for a milder, kid-friendly version.

FAQ (Frequently Asked Questions):

Q1: Can I use a different type of lentils?

A: Yes, you can experiment with various lentils such as green, brown, or black lentils. Adjust the cooking time accordingly.

Q2: Can I make this curry ahead of time?

A: Absolutely! In fact, the flavors tend to develop even more if you let it sit for a few hours or overnight in the refrigerator. Reheat gently before serving.

Q3: How do I make it less spicy?

A: To reduce the spice level, start with a smaller amount of red Thai curry paste and gradually add more according to your taste. You can also balance the heat with a dollop of yogurt or a squeeze of lime.

Q4: Can I add meat to this curry?

A: Certainly! You can incorporate cooked chicken, shrimp, or tofu for a protein boost. Adjust cooking times accordingly based on the protein you choose.

Q5: Is there a gluten-free option for the curry paste?

A: Most store-bought red Thai curry pastes are gluten-free, but it’s always wise to check the label. Alternatively, you can make your own paste using gluten-free ingredients.

Q6: Can I freeze the leftovers?

A: Yes, this curry freezes well. Allow it to cool completely before transferring to an airtight container. Thaw and reheat on the stovetop, adding a bit of water if needed.

Q7: What can I serve with this curry?

A: This curry pairs well with steamed rice, quinoa, or naan bread. A side of cucumber raita or a simple salad complements the flavors nicely.

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Thai Lentil Curry

Thai Lentil Curry Recipe

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 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine Indian, Thai
Servings 2
Calories 330 kcal


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


  • 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.

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