Red Lentil Curry


I’m always partial to a bit of curry, especially now the nights are drawing in and there is a chill in the air. Since we try not to eat meat on a few days a week, we’re always looking for some tasty veggie options- and this dish fits the bill nicely. Serve with some warm flatbreads or fluffy rice!

Red Lentil Curry

You will need:

  • 2 tablespoons Thai red curry paste
  • 400g chopped tomatoes with basil & oregano
  • 1 x 28g pack coriander, chopped
  • 200g dried red lentils
  • 500ml hot vegetable stock
  • 1 cauilflower, broken into small florets
  • 400g tin of chickpeas, rinsed
  • 1 onion, peeled and finely chopped
  • 2 tablespoons olive oil


  1. Heat the olive oil in a deep skillet. Add the chopped onion and the coriander stalks and cook for 5 minutes, then stir through the Thai red curry paste.
  2. Add the dried red lentils and stock, and then simmer for 5 minutes. Stir in the chopped tomatoes, cauliflower and chickpeas and simmer for a further 10 minutes, or until the lentils are tender.
  3. Stir through half the coriander just before serving, and the use the rest for garnish.


Linking up with Honest Mum’s ‘Tasty Tuesdays’!

8 thoughts on “Red Lentil Curry”

  1. Ooooh, this looks lovely. I’m not vegetarian but I don’t eat much meat at all, so I’m always looking for recipes packed with protien but no meat.

    Is it weird that lentils are one of my favourite foods? Them and pearl barley!



  2. I’m loving all the wintery recipes out there at the moment and this looks like another great one – gotta love a curry when it’s cold outside!

  3. How funny, my Mum literally made this yesterday and added chicken to it too-she also made a chickpea curry separately too but the pulses go so well together like yours! Your recipe looks delicious as well and so healthy too! Thanks for linking up to #tastytuesdays

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