Thai-Inspired Red Lentil & Chickpea Curry by @deliciouslyella

50 min

4 servings

🫒

30 ml

Olive oil

🧄

2 cloves

Garlic

🫚

30 g

Ginger

🌶️

2

Bird's eye chilli

🍛

45 ml

Thai red curry paste

🫑

4

Sweet pointed red pepper

🫘

200 g

Dried red lentils

🥥

400 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 chillies

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

  2. Rinse
    • dried red lentils

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

  3. Warm
    • olive oil

    Warm 30 ml olive oil in a large saucepan over medium-low heat.

  4. Add
    • garlic
    • fresh ginger
    • bird's eye chillies

    Add the garlic, fresh ginger, bird's eye chillies and Thai red curry paste to the hot oil.

  5. Cook
    • Thai red curry paste

    Cook the curry paste mixture for 5–7 minutes, stirring often, until fragrant.

  6. Add
    • sweet pointed red peppers
    • dried red lentils

    Add the sliced sweet pointed red peppers and rinsed dried red lentils to the saucepan.

  7. Pour
    • coconut milk
    • tamari
    • maple syrup

    Pour in the coconut milk, tamari, maple syrup and 400 ml vegetable stock; stir until combined.

  8. Boil
    • Thai red curry paste

    Bring the curry to a boil, then reduce the heat to a gentle simmer.

  9. Simmer
    • dried red lentils

    Cover the saucepan and simmer for 20–25 minutes, until the lentils are tender.

  10. Add
    • chickpeas
    • Thai red curry paste

    Open the chickpea jar and add the chickpeas with all their jar liquid to the curry.

  11. Simmer
    • chickpeas
    • Thai red curry paste

    Simmer the curry uncovered for 5–10 minutes so the chickpeas heat through and the sauce thickens.

  12. Add
    • spinach

    Add 120 g spinach and stir for 1–2 minutes until just wilted.

  13. Stir
    • lime
    • Thai basil

    Stir in the juice of 1 lime and about 22 g Thai basil.

  14. Season
    • salt
    • Thai red curry paste

    Taste the curry and season with salt as needed.

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

    Divide the curry among 4 serving bowls and top with remaining Thai basil, peanuts, coriander and mint leaves.

Thai-Inspired Red Lentil & Chickpea Curry by @deliciouslyella

50 min

4 servings

🫒

30 ml

Olive oil

🧄

2 cloves

Garlic

🫚

30 g

Ginger

🌶️

2

Bird's eye chilli

🍛

45 ml

Thai red curry paste

🫑

4

Sweet pointed red pepper

🫘

200 g

Dried red lentils

🥥

400 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 1/15

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

    🧄garlic
    🫚fresh ginger
    🌶️bird's eye chillies
    🌶️sweet pointed red peppers
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

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

    🫘dried red lentils
    🧺colander

  3. Step 3/15

    Warm 30 ml olive oil in a large saucepan over medium-low heat.

    🫒olive oil
    🥄measuring spoons
    🥄wooden spoon

  4. Step 4/15

    Add the garlic, fresh ginger, bird's eye chillies and Thai red curry paste to the hot oil.

    🧄garlic
    🫚fresh ginger
    🌶️bird's eye chillies
    🍛Thai red curry paste
    🥄wooden spoon

  5. Step 5/15

    Cook the curry paste mixture for 5–7 minutes, stirring often, until fragrant.

    🍛Thai red curry paste
    🥄wooden spoon

  6. Step 6/15

    Add the sliced sweet pointed red peppers and rinsed dried red lentils to the saucepan.

    🌶️sweet pointed red peppers
    🫘dried red lentils
    🥄wooden spoon

  7. Step 7/15

    Pour in the coconut milk, tamari, maple syrup and 400 ml vegetable stock; stir until combined.

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

  8. Step 8/15

    Bring the curry to a boil, then reduce the heat to a gentle simmer.

    🥄wooden spoon

  9. Step 9/15

    Cover the saucepan and simmer for 20–25 minutes, until the lentils are tender.

    🫘dried red lentils

  10. Step 10/15

    Open the chickpea jar and add the chickpeas with all their jar liquid to the curry.

    🫘chickpeas
    🥫can opener
    🥄wooden spoon

  11. Step 11/15

    Simmer the curry uncovered for 5–10 minutes so the chickpeas heat through and the sauce thickens.

    🫘chickpeas
    🥄wooden spoon

  12. Step 12/15

    Add 120 g spinach and stir for 1–2 minutes until just wilted.

    🥬spinach
    🥄wooden spoon

  13. Step 13/15

    Stir in the juice of 1 lime and about 22 g Thai basil.

    🍋lime
    🌿Thai basil
    🔪chef's knife
    🪵cutting board
    🥄wooden spoon

  14. Step 14/15

    Taste the curry and season with salt as needed.

    🧂salt
    🥄measuring spoons
    🥄wooden spoon

  15. Step 15/15

    Divide the curry among 4 serving bowls and top with remaining Thai basil, peanuts, coriander and mint leaves.

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

Composition

Ingredients

Types

Oil, Vegetables, Aromatics, Condiments, Spices, Legumes, Grains, Canned goods, Plant-based dairy, Sauces, Sweeteners, Stocks, Broths, Leafy greens, Fruit, Citrus, Herbs, Nuts

Ingredients

Olive oil, Garlic, Ginger, Bird's eye chilli, Thai red curry paste, Sweet pointed red pepper, 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 chilli (finely chopped, plus extra to serve), Sweet pointed red pepper (cut into 1cm slices), Dried red lentils (rinsed), Coconut milk (canned, 1 x 400g tin), 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, about 1 handful), Coriander (roughly chopped, about 1 handful), Mint leaves (roughly chopped, about 1 handful)

Allergens

Coconut, Soy, Peanuts

Dietetics

Dietary regimen

Plant-based, High-fiber

Calories

530 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 62g, Fiber: 17g, Fat: 24g, Saturated fat: 14g, Sugars: 12g

Nutritional Information

Minerals

Iron: 6.5mg, Potassium: 950mg, Magnesium: 115mg, Calcium: 145mg, Sodium: 780mg

Vitamins

Vitamin A: 400µg RAE, Vitamin C: 95mg, Vitamin K: 190µg, Folate: 230µg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

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

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Meal prep, Batch cooking, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Thai, Asian

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Creamy, Thick, Tender, Crunchy

Flavors

Spicy, Savory, Sweet, Tangy, Herbal, Coconutty, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Cool leftovers promptly,Do not leave out longer than 2 hours), fridge : 4 days (Store in an airtight container,Reheat until piping hot,Add fresh herb toppings after reheating), freezer : 3 months (Cool completely before freezing,Freeze in airtight portions,Thaw overnight in the fridge before reheating)