Red Thai Lentil Curry with Wild Rice Recipe




  • 350g/12oz/1 cup red lentils, rinsed and cooked to packet instructions
  • 350g/12oz/1 cup wild rice, rinsed and cooked to packet instructions
  • 600ml/1½ pints/3 cups water or vegetable broth
  • 2 tbsp coconut oil
  • Vegetable stock
  • 2 garlic cloves, minced
  • 2 onions, diced
  • 2.5cm/½in fresh ginger, chopped
  • 1 red pepper, diced
  • ½ tsp turmeric
  • ½ tsp cumin
  • 2 tbsp red Thai curry paste
  • 1 tbsp tomato puree
  • 400ml/14fl oz/1¾ cups vegetable broth
  • 2 handfuls fresh spinach
  • 1 × 400g/14oz can coconut milk
  • 2 tbsp vegan coconut yogurt
  • 2 tbsp fresh coriander (cilantro), chopped


1. Cook the wild rice and lentils as per packet instructions.

2. While the rice and lentils are cooking, heat the coconut oil in a wok over medium heat and gently stir fry the garlic, diced onions, ginger, red pepper, turmeric and cumin for about 5 minutes.

3. Add the cooked red lentils, Thai curry paste and tomato puree and gently stir before pouring in the broth and bring to the boil.

4. Reduce heat, add the spinach and the coconut milk and simmer for a further 15 minutes.

5. Serve the curry on top of the wild rice. Top with the yogurt and a sprinkle of coriander.

Recipe taken from The Fit Vegan by Edric Kennedy-Macfoy (£12.99, Hay House UK).

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