Nickel Allergy Friendly Red Curry Lentil Korma with Fresh Basil
Total time50 min
Prep time15 min
Cook time35 min
4.7(16)
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Learn more āIngredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2ā3 tbsp thai red curry paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- Ā½ tsp ground turmeric
- 1 cup red lentils, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 Ā½ cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp fresh lime juice
- Ā½ tsp salt, plus more to taste
- 1 cup fresh thai basil or italian basil leaves, loosely packed
For serving
- cooked jasmine rice or naan, for serving
- lime wedges, for serving (optional)
- sliced red chili or chili flakes, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5ā6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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