You’ll never simmer vegetables in curry again after trying this roasted version.
Roasted Vegetarian Red Thai Curry with Beluga Lentils
I’ve been making Thai curries for years – they’re one of my favorite dishes when I just don’t know what to have for dinner. I always have some kind of veg (frozen or fresh) on hand and always a few jars of curry paste.
I usually cook the veggies in the sauce (which gives them so much flavor) to make it easier and make it a one pot meal. After trying to use up leftover roasted veggies the other night, I discovered the powerful combination of roasted veggies in the curry sauce. It’s a game changer!
By roasting the veggies you can add some texture and extra flavor and honestly look prettier. You can also adjust the tenderness of the vegetables. For example, if you like a crunchier cauliflower or a firmer sweet potato, you can adjust accordingly.
You can also make this with a green curry sauce, but I love the rich color of the red curry here. And let’s talk about black lentils, also known as beluga lentils (because they resemble caviar). They hold their shape well and I love their consistency with curries, they are less overpowering than a brown lentil which appears thicker on the palate.
Hope you try this recipe and turn into a roasted veggie curry fanatic like us!
FRIED VEGGIE THAI RED CURRY with BELUGA LENTILS
- 2 small Florets of cauliflower heads
- Extra virgin olive oil
- 2 teaspoon garlic powder
- salt and pepper
- 1 big Red potato, diced
- 1 Cup dried beluga lentils
- 1 big Garlic clove, chopped
- 1 small Onion, diced
- 1 tablespoon Red Thai Curry Paste (or more if you like spices!)
- 1 can Full fat coconut milk
- 1 Cup Vegetable broth (or 2 if you like a more soupy curry)
- freshly chopped mint and coriander for garnish
- red pepper flakes for garnish
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cook the vegetables. Preheat oven to 425 degrees. On a large rimmed baking sheet, toss the cauliflower with a generous drizzle of olive oil, half the garlic powder, salt and pepper. Fry for 10 minutes. While the cauliflower is roasting, toss the potatoes in a bowl with a little olive oil, the remaining garlic powder, salt and pepper. Spread the potatoes with the cauliflower on the baking sheet and roast together for 30 minutes or until the vegetables are cooked.
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In a medium-sized saucepan, bring 4 cups of water to a boil. When it boils, add the lentils, reduce the heat to a medium simmer and cook for 15 to 20 minutes or until the lentils are tender (not mushy but not crispy).
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While the vegetables and lentils are cooking, prepare the curry broth. Heat a tablespoon of olive oil in a large saucepan. Once the oil is simmering, add the garlic and onion and cook for 5 minutes or until the onions are soft. add the curry paste, stir until the garlic and onions are coated, then add the coconut milk and broth. stir well and bring to a boil. Once it boils, reduce the heat to minimum and simmer for 10 minutes for flavor. Turn off the heat and cover to keep warm.
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Once the veggies and lentils are done, add the veggies to the pot with the broth (heat the broth first if it’s too cold for your liking), stirring well to coat.
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Put the lentils in bowls and garnish with the vegetables in curry sauce. Garnish with mint, coriander and red pepper flakes. Serve.
