Red Lentil Green Curry
Prep time
Cook time
Total time
Recipe type: fusion
  • 1 tsp oil
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 1 inch knob of ginger, peeled and grated or minced
  • 2 large carrots, sliced in discs
  • 1 small Japanese eggplant, sliced in discs (about ½ cup eggplant)
  • ½ cup of green beans, cut into 1 inch long pieces
  • 3 tbsp green curry paste
  • ¾ cup dry red (split) lentils, rinsed
  • 1 can full fat coconut milk
  • 1 cup water
  • 1 teaspoon coconut sugar, more or less to taste
  • salt, to taste
  1. In a large pot or dutch oven, heat up oil on medium high heat
  2. Add onions and saute until soft, adding a little water as needed if they start to brown
  3. Add in ginger and garlic, stirring so they don't stick. Cook for 30 seconds
  4. Add in curry paste and stir, cook for another 30 seconds
  5. Add in coconut milk, water and red lentils and stir.
  6. Bring to a boil and then reduce heat to medium low and cook for 10 minutes, covered
  7. Remove lid and test to see if the lentils are easily mashed/starting to dissolve. Otherwise keep cooking covered. Add water as needed if thickening too much.
  8. Add in vegetables salt and coconut sugar. Taste and adjust salt and sugar levels.
  9. Cook until vegetables are just tender.
  10. Serve with jasmine or basmati rice.
Recipe by Plant Bellies at