Red Curry Lentils

solar oven red lentil curry

This hearty, protein packed dish uses an interesting blend of Thai and Indian curry flavors. The spice is subtle, so feel free to bump up the amount of curry, garam masala and cayenne used. This recipe was adapted for solar cooking from Serve with solar oven rice.

  • 1½ cups brown lentils, rinsed and picked over
  • ½ large onion, diced
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon garam masala
  • 1 t curry powder
  • 1 t turmeric
  • 1 t sugar
  • 1 t salt
  • 4 cloves minced garlic
  • 1 teaspoon minced ginger
  • pinch of cayenne pepper
  • 1 bay leaf
  • 1 14 ounce can tomato puree
  • 2 1/2 cups water
  • ¼ cup coconut milk 

rice for serving

Place all ingredients except coconut milk in your Sport pot and stir to combine.

Put the pot in the Solavore Sport and let it cook for 4 to 6 hours. Remove from the oven when the lentils are soft and the liquid has been absorbed.

Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid.

Remove the bay leaf and stir in the coconut milk just before serving. If desired, top with chopped red bell pepper, onion and cilantro. Serve over rice. 

Makes 6 servings.

Print Friendly and PDF