Thai Red Lentil & Chickpea Curry by @deliciouslyella

50 min

4 servings

🫒

30 ml

Olive oil

🧄

6 g

Garlic

🫚

30 g

Ginger

🌶️

10 g

Bird's eye chillies

🍛

45 ml

Thai red curry paste

🫑

4

Sweet pointed red peppers

🫘

200 g

Dried red lentils

🥥

420 ml

Coconut milk

🥢

15 ml

Tamari

🍁

15 ml

Maple syrup

🍲

400 ml

Vegetable stock

🫘

500 g

Chickpeas

🥬

120 g

Spinach

🍋

1

Lime

🌿

30 g

Thai basil

🥜

25 g

Peanuts

🌿

15 g

Coriander

🌿

15 g

Mint leaves

  1. Chop
    • garlic
    • fresh ginger
    • bird's eye chilli

    Finely chop the garlic, ginger and bird's eye chillies; slice the sweet pointed red peppers into 1 cm strips.

  2. Rinse
    • dried red lentils

    Rinse the 200 g dried red lentils under cold water until the water runs mostly clear.

  3. Warm
    • olive oil
    • garlic
    • fresh ginger

    Warm the olive oil in a large saucepan over medium-low heat; add the garlic and ginger.

  4. Stir
    • bird's eye chilli
    • Thai red curry paste

    Stir in the chopped bird's eye chilli and Thai red curry paste; cook for 5–7 minutes until fragrant.

  5. Add
    • sweet pointed red pepper
    • dried red lentils
    • Thai red curry paste

    Add the sliced sweet pointed red pepper and rinsed red lentils to the saucepan; stir to coat in the curry paste.

  6. Pour
    • canned coconut milk
    • vegetable stock
    • tamari

    Pour in the coconut milk, vegetable stock, tamari and maple syrup; bring the curry to a boil.

  7. Reduce
    • dried red lentils

    Cover the saucepan and reduce the heat to a gentle simmer; cook for 20–25 minutes until the lentils are tender.

  8. Add
    • jarred chickpeas

    Add the jarred chickpeas and their jar liquid; simmer for 5–10 minutes until heated through.

  9. Stir
    • spinach
    • Thai red curry paste

    Stir the spinach into the curry; cook for 1–2 minutes until just wilted.

  10. Juice
    • lime
    • Thai basil
    • Thai red curry paste

    Juice the lime into the curry and stir in 22 g of the Thai basil; taste and adjust seasoning if needed.

  11. Divide
    • Thai basil
    • peanuts
    • Thai red curry paste

    Divide the curry among four serving bowls; top with remaining Thai basil, peanuts, coriander and mint leaves.

Thai Red Lentil & Chickpea Curry by @deliciouslyella

50 min

4 servings

🫒

30 ml

Olive oil

🧄

6 g

Garlic

🫚

30 g

Ginger

🌶️

10 g

Bird's eye chillies

🍛

45 ml

Thai red curry paste

🫑

4

Sweet pointed red peppers

🫘

200 g

Dried red lentils

🥥

420 ml

Coconut milk

🥢

15 ml

Tamari

🍁

15 ml

Maple syrup

🍲

400 ml

Vegetable stock

🫘

500 g

Chickpeas

🥬

120 g

Spinach

🍋

1

Lime

🌿

30 g

Thai basil

🥜

25 g

Peanuts

🌿

15 g

Coriander

🌿

15 g

Mint leaves

Preparation Steps

  1. Step 1/11

    Finely chop the garlic, ginger and bird's eye chillies; slice the sweet pointed red peppers into 1 cm strips.

    🧄garlic
    🫚fresh ginger
    🌶️bird's eye chilli
    ⚫sweet pointed red pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Rinse the 200 g dried red lentils under cold water until the water runs mostly clear.

    🫘dried red lentils
    🥛measuring jug

  3. Step 3/11

    Warm the olive oil in a large saucepan over medium-low heat; add the garlic and ginger.

    🫒olive oil
    🧄garlic
    🫚fresh ginger
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/11

    Stir in the chopped bird's eye chilli and Thai red curry paste; cook for 5–7 minutes until fragrant.

    🌶️bird's eye chilli
    🍛Thai red curry paste
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/11

    Add the sliced sweet pointed red pepper and rinsed red lentils to the saucepan; stir to coat in the curry paste.

    ⚫sweet pointed red pepper
    🫘dried red lentils
    🥄wooden spoon

  6. Step 6/11

    Pour in the coconut milk, vegetable stock, tamari and maple syrup; bring the curry to a boil.

    🥥canned coconut milk
    🍲vegetable stock
    🥢tamari
    🍁maple syrup
    🥄wooden spoon
    🥄measuring spoons
    🥛measuring jug
    🥫can opener

  7. Step 7/11

    Cover the saucepan and reduce the heat to a gentle simmer; cook for 20–25 minutes until the lentils are tender.

    🫘dried red lentils
    🥄wooden spoon

  8. Step 8/11

    Add the jarred chickpeas and their jar liquid; simmer for 5–10 minutes until heated through.

    🫘jarred chickpeas
    🥄wooden spoon

  9. Step 9/11

    Stir the spinach into the curry; cook for 1–2 minutes until just wilted.

    🥬spinach
    🥄wooden spoon

  10. Step 10/11

    Juice the lime into the curry and stir in 22 g of the Thai basil; taste and adjust seasoning if needed.

    🍋lime
    🌿Thai basil
    🍋citrus juicer
    🥄wooden spoon

  11. Step 11/11

    Divide the curry among four serving bowls; top with remaining Thai basil, peanuts, coriander and mint leaves.

    🌿Thai basil
    🥜peanuts
    🌿coriander
    🌿mint leaves
    🥣serving bowls
    🥄wooden spoon

Composition

Ingredients

Types

Fats and Oils, Vegetables, Herbs and Spices, Condiments, Legumes, Sweeteners, Broths and Stocks, Fruit, Nuts and Seeds

Ingredients

Olive oil, Garlic, Ginger, Bird's eye chillies, Thai red curry paste, Sweet pointed red peppers, Dried red lentils, Coconut milk, Tamari, Maple syrup, Vegetable stock, Chickpeas, Spinach, Lime, Thai basil, Peanuts, Coriander, Mint leaves

Notes

Garlic (finely chopped), Ginger (finely chopped), Bird's eye chillies (finely chopped, plus extra to serve), Sweet pointed red peppers (large, cut into 1cm slices), Dried red lentils (rinsed), Coconut milk (1 x 400g tin, canned), Chickpeas (jarred, plus the stock from the jar), Lime (juiced, plus extra to serve), Thai basil (plus extra to garnish), Peanuts (toasted and roughly chopped, 1 handful), Coriander (roughly chopped, 1 handful), Mint leaves (roughly chopped, 1 handful)

Allergens

Soy, Peanuts

Dietetics

Dietary regimen

Plant-based, High-fiber

Calories

590 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 64g, Fiber: 18g, Fat: 29g, Saturated fat: 15g, Sugars: 13g

Nutritional Information

Minerals

Iron: 7.4mg, Potassium: 1250mg, Calcium: 145mg, Magnesium: 135mg, Sodium: 760mg

Vitamins

Vitamin A: 480µg, Vitamin C: 145mg, Vitamin K: 170µg, Folate: 270µg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring spoons, measuring jug, can opener, citrus juicer, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Meal prep, Cold weather meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Thai, Southeast Asian

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Creamy, Tender, Thick, Crunchy, Silky

Flavors

Spicy, Aromatic, Creamy, Sweet, Tangy, Savory, Herbal, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Cool leftovers promptly,Do not leave at room temperature for longer than 2 hours), fridge : 4 days (Store in an airtight container,Refrigerate within 2 hours of cooking,Reheat until piping hot), freezer : 3 months (Cool completely before freezing,Store in freezer-safe airtight portions,Thaw overnight in the fridge before reheating)