Red lentils and vegetable curry, aromatic and delicious stew

Talking about curry is a very general term. When we say “curry” we most often refer to a mixture of spices (the combinations are endless) or to a category in which we group a large number of dishes prepared with this mixture. Many Asian countries have curry dishes in their recipe books: those from India, Thailand and Japan are perhaps the most well-known in this region of the world. They all make mixtures of different spices and add different distinctive ingredients to their dishes.

Our blend of spices and other aromatic ingredients for this red lentil and vegetable curry is made with ginger, cumin, coriander, turmeric and black pepper. To this you can add other spices such as cayenne pepper or chili to give it a spicy touch.

Recipe Information

  • preparation time: 20 minutes
  • cooking time: 40 minutes
  • total time: 1 hour
  • portions: 6
  • category: Main dish
  • type of cuisine: Asian
  • calories: 107 kcal per 100 g

Red lentils and vegetable curry ingredients for 6 people

  • 200 grams of red lentils
  • 800 g chopped tomatoes
  • 400 ml coconut milk
  • ½ onion
  • 4 cloves of garlic
  • 1 green pepper
  • 1 medium zucchini
  • 100 grams of green beans
  • Ginger (a piece of about 2 cm)
  • 1 teaspoon cumin
  • 1 teaspoon coriander seeds
  • 1 ½ tablespoons turmeric powder
  • Salt
  • Black pepper
  • olive oil
  • fresh coriander to finish
Julia Laisch

How to make red lentils and vegetable curry

Peel and chop the garlic. Peel and grate the ginger. In a large saucepan with olive oil, toast the cumin and coriander seeds over medium-high heat for 30 seconds. Add the garlic and ginger and sauté for a few minutes.

Sweat the seeds with garlic and gingerJulia Laisch

Chop the onion and the green pepper. Add to the pot and sauté for about 5 minutes, being careful not to burn.

Chop the onion and peppers and add to the sauceJulia Laisch

In the meantime, dice the zucchini and cut the green beans into 2-3 cm pieces. Add them to the sauce and cook for another 5 minutes. To the salt.

Cut beans and zucchiniJulia Laisch

Add the tomatoes, lentils and turmeric to the vegetables. Mix and season. Cook on medium heat for 45 minutes.

Add tomatoes, turmeric and lentilsJulia Laisch

Add the coconut milk, mix and continue cooking for a few minutes. If you don’t like coconut milk, you can do without it.

Add the coconut milkJulia Laisch

Leave for 10 minutes. Serve with fresh coriander and rice.

Leave to rest and serveJulia Laisch

Simple preparation overview

  1. Peel and chop the garlic. Peel and grate the ginger
  2. In a large saucepan with olive oil, toast the cumin and coriander seeds over medium-high heat for 30 seconds
  3. Add garlic and ginger. Fry for a few minutes
  4. Chop the onion and peppers and add to the pot. Fry for 5 minutes
  5. Cut the zucchini into cubes and the beans into pieces. Place in the pot, salt and sauté for another 5 minutes
  6. Add the crushed tomatoes, lentils and turmeric. Season and mix. Cook on medium heat for 45 minutes
  7. Add the coconut milk, mix and continue cooking for a few minutes
  8. Leave for 10 minutes. Serve with fresh coriander and rice