Thai Red Lentil & Chickpea Curry by @deliciouslyella

55 min

4 servings

🫒

2 tbsp

Olive oil

🧄

2 cloves

Garlic

🫚

Ginger

🌶️

2

Bird's eye chilli

🍛

3 tbsp

Thai red curry paste

🫑

4

Red pepper

🫘

300 g

Dried red lentils

🥥

430 ml

Coconut milk

🥢

1 tbsp

Tamari

🍁

1 tbsp

Maple syrup

🍲

400 ml

Vegetable stock

🫘

500 g

Chickpeas

🥬

120 g

Baby spinach

🍋

1

Lime

🌿

1 handful

Thai basil

🥜

1 handful

Peanuts

🌿

1 handful

Coriander

🌿

1 handful

Mint leaves

  1. Warm
    • Olive oil
    • Garlic
    • Ginger

    Warm the olive oil in a large, deep saucepan (about 24cm diameter) over medium-low heat, then add the garlic, ginger, chillies and curry paste.

  2. Cook
    • Garlic
    • Ginger
    • Bird's eye chilli

    Cook for 5-7 minutes, stirring often, until fragrant.

  3. Add
    • Red pepper
    • Dried red lentils
    • Coconut milk

    Add the peppers, lentils, coconut milk, tamari, maple syrup and stock.

  4. Boil
    • Dried red lentils

    Bring to the boil, then reduce the heat and simmer with the lid on for 20-25 minutes, until the lentils are tender.

  5. Add
    • Chickpeas

    Add the chickpeas along with the liquid from the jar, and simmer with the lid off for 5-10 minutes.

  6. Add
    • Baby spinach

    Add the spinach and cook until just wilted.

  7. Stir
    • Lime
    • Thai basil

    Stir in the lime juice and three-quarters of the Thai basil, then taste and adjust the seasoning.

  8. Serve
    • Thai basil
    • Peanuts

    Serve in bowls, topped with the remaining Thai basil, peanuts, mint and coriander.

Thai Red Lentil & Chickpea Curry by @deliciouslyella

55 min

4 servings

🫒

2 tbsp

Olive oil

🧄

2 cloves

Garlic

🫚

Ginger

🌶️

2

Bird's eye chilli

🍛

3 tbsp

Thai red curry paste

🫑

4

Red pepper

🫘

300 g

Dried red lentils

🥥

430 ml

Coconut milk

🥢

1 tbsp

Tamari

🍁

1 tbsp

Maple syrup

🍲

400 ml

Vegetable stock

🫘

500 g

Chickpeas

🥬

120 g

Baby spinach

🍋

1

Lime

🌿

1 handful

Thai basil

🥜

1 handful

Peanuts

🌿

1 handful

Coriander

🌿

1 handful

Mint leaves

Preparation Steps

  1. Step 1/8

    Warm the olive oil in a large, deep saucepan (about 24cm diameter) over medium-low heat, then add the garlic, ginger, chillies and curry paste.

    🫒Olive oil
    🧄Garlic
    🫚Ginger
    🌶️Bird's eye chilli
    🍛Thai red curry paste

  2. Step 2/8

    Cook for 5-7 minutes, stirring often, until fragrant.

    🧄Garlic
    🫚Ginger
    🌶️Bird's eye chilli
    🍛Thai red curry paste

  3. Step 3/8

    Add the peppers, lentils, coconut milk, tamari, maple syrup and stock.

    🫑Red pepper
    🫘Dried red lentils
    🥥Coconut milk
    🥢Tamari
    🍁Maple syrup
    🍲Vegetable stock

  4. Step 4/8

    Bring to the boil, then reduce the heat and simmer with the lid on for 20-25 minutes, until the lentils are tender.

    ✨Lid

  5. Step 5/8

    Add the chickpeas along with the liquid from the jar, and simmer with the lid off for 5-10 minutes.

    🫘Chickpeas

  6. Step 6/8

    Add the spinach and cook until just wilted.

    🥬Baby spinach

  7. Step 7/8

    Stir in the lime juice and three-quarters of the Thai basil, then taste and adjust the seasoning.

    🍋Lime
    🌿Thai basil
    🥄Ladle

  8. Step 8/8

    Serve in bowls, topped with the remaining Thai basil, peanuts, mint and coriander.

    🌿Thai basil
    🥜Peanuts
    🌿Mint leaves
    🌿Coriander

Composition

Ingredients

Types

Oil, Vegetables, Spices, Condiments, Plant-based milk, Sweeteners, Stock, Legumes, Fruits, Herbs, Nuts and seeds

Ingredients

Olive oil, Garlic, Ginger, Bird's eye chilli, Thai red curry paste, Red pepper, Dried red lentils, Coconut milk, Tamari, Maple syrup, Vegetable stock, Chickpeas, Baby spinach, Lime, Thai basil, Peanuts, Coriander, Mint leaves

Notes

Garlic (finely chopped), Ginger (1 small chunk, finely chopped), Bird's eye chilli (finely chopped, plus extra to serve), Red pepper (cut into 1cm slices), Coconut milk (1 can, extra tablespoon called for separately), Chickpeas (1 jar, plus the stock from the jar), Lime (juiced, plus extra to serve), Peanuts (to serve), Coriander (to serve), Mint leaves (to serve)

Allergens

Fish, Crustaceans, Soy, Peanuts, Tree nuts

Dietetics

Dietary regimen

Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 58g, Fat: 24g, Fiber: 14g, Sugars: 11g

Nutritional Information

Minerals

Iron: 5.5mg, Potassium: 850mg, Magnesium: 90mg, Sodium: 850mg

Vitamins

Vitamin A: 120µg, Vitamin C: 55mg, Vitamin K: 90µg, Folate: 180µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Ladle, Lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Meal Prep, Batch Cooking

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Thai

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Saucy, Tender, Creamy

Flavors

Spicy, Savory, Citrusy, Aromatic, Sweet-salty

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

fridge : 3-4 days (Store in an airtight container once cooled), freezer : up to 3 months (Freeze in individual portions in airtight containers,Thaw overnight in the fridge or reheat gently from frozen,Reheat thoroughly until piping hot before serving)