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Authentic Thai Red Curry recipe with a vegan twist! It’s healthy, naturally gluten-free, ready in 30 minutes, and 100% delicious! #thai #veganrecipe #vegandinner
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Thai Red Curry with Lentils and Eggplant
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Thai-Style Red Curry recipe with a vegan twist! It’s healthy, naturally gluten-free, ready in 30 minutes, and 100% delicious!

Course: Main Course
Cuisine: Thai
Servings: 6 servings (1 cup per serving)
Calories: 317 kcal
Author: Simple Fit Vegan
Ingredients
  • 2 tbsp vegetable oil
  • 1 large eggplant, cut into small square pieces
  • 1 tbsp red curry paste
  • 1 can coconut milk
  • 1 tbsp soy sauce
  • 1 1/2 tablespoon brown sugar or coconut sugar
  • 1 1/2 cup vegetable broth
  • 1 tsp cornstarch
  • 1 cup green lentils
  • 1/2 cup fresh basil leaves
  • Juice of 1 lime
  • 2 teaspoons sea salt
  • 1/8 tsp black pepper
Instructions
  1. In a medium-sized pot, heat 1 tbsp of oil, add eggplant and cook for 5 minutes until browned. Transfer to a bowl. 

    Note: eggplant absorbs a lot of liquid, if 1 tbsp of oil is not enough, add 1 tbsp of water at a time to prevent the eggplant from sticking and burning.

  2. In the same pot, heat 1 tbsp of remaining oil and add curry paste and cook for 30 seconds stirring continuously. Whisk in coconut milk, soy sauce, and sugar.
  3. Whisk cornstarch with vegetable broth in a separate bowl and then add to the pot. Add salt and pepper.
  4. Add lentils and bring to a boil. Cover, reduce heat and simmer for 15 minutes.

  5. Add eggplant and simmer for another 5-10 minutes, until lentils and eggplants are fully cooked. 

  6. Stir in basil and turn off the heat.

  7. Store in air-tight container in the fridge for up to 5 days.
  8. Serve with brown rice, farro, or quinoa.
Recipe Notes

Nutrition Information: Calories: 317 Fat: 18.2 g Saturated fat: 12 g Carbohydrates: 29.5 g Dietary Fiber: 12.5 g Sugar: 5.5 g Sodium: 483 mg Protein: 11.6 g