Step 1

Heat the oil in a large pot. For an oil-free recipe, omit the oil and use 2 tbsp of water or vegetable stock to saute the veggies.

Step 2

Add the onion, garlic and ginger and cook for 5 minutes, stirring often. Add a bit more water, if it pan starts to try out.

Step 3

Stir in the red curry paste and cook for two more minutes, stirring.

Step 4

Add the rest of the ingredients and simmer lightly for about 20 minutes, stirring occasionally, until the vegetables and lentils and soft and tender. If it gets too thick as it’s cooking, add a little additional water or stock to adjust the consistency.

Step 5

Serve over cooked brown or basmati rice, topped with fresh cilantro and a squeeze of fresh lime. Enjoy right away or store in the fridge for 5 days or freezer for up to 3 months.