Thai lentil coconut curry

    55 min

    This is a tasty, vegan-friendly curry. Lentils, sweet potato and courgette are simmered in a red coconut curry. Serve with freshly cooked rice.

    39 people made this

    Serves: 2 

    • cooking oil spray
    • 1/2 red onion, sliced
    • 1 stick celery, sliced
    • 1 clove garlic, finely chopped
    • 1 tablespoon red curry paste
    • 1 sweet potato, diced
    • 90g red lentils
    • 250ml vegetable stock
    • 1 courgette, diced
    • 125ml light coconut milk
    • 100g rice, cooked according to packet's instructions
    • fresh coriander, chopped

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat wok, add cooking spray and saute onion and celery for a couple of minutes.
    2. Add garlic and curry paste, cook on high for 1 minute.
    3. Add sweet potato, lentils and vegetable stock. Bring to the boil, then simmer for 30 minutes. Stir occasionally.
    4. Add courgette and coconut milk, simmer 5 minutes.
    5. Serve with rice, scatter with fresh coriander.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    I was looking for a recipe to use up a bumper crop of courgettes. This curry is very simple and really delicious. I found the lentils and sweet potato took a little over the 30 minutes to cook through and it is nice to let this curry simmer a while. I also found that I need double the amount of stock that is listed to cook the lentils and the sweet potato properly.  -  10 Sep 2013


    Just beautiful! I didn't add sweet potatoes and i steamed courgette batons and mange tout as a side dish. I also left out the celery and coriander. I've made vegetable red Thai curry before and its not been particularly great. Red lentils work perfectly on their own with the red Thai paste! Better than chicken! One for the favourites list.  -  13 Aug 2014