Red Thai Lentil and Chickpea Curry
Prep time
Cook time
Total time
Serves: Serves 6
  • 1 onion
  • 3 Tbls coconut oil
  • ½ cup red thai curry paste
  • 2 cans coconut cream
  • 2 Tbls tahini
  • 2 Tbls palm sugar
  • 1.5 Tsp tamarind paste
  • 1.5 Tbls fish sauce
  • 1 eggplant
  • ½ butternut
  • 10 cherry tomatoes
  • 1 tin lentils
  • 1 tin chickpeas
  1. Heat a large pot over medium heat and add the oil.
  2. Slice the onion into medium sized pieces and fry until soft, then add the red thai curry paste and saute for a few minutes.
  3. Add the coconut cream, tahini, palm sugar, tamarind paste and fish sauce and bring to a slow simmer for 15 minutes until thick and creamy. Season the curry with extra fish sauce/palm sugar and tamarind paste until well balanced.
  4. While the curry sauce is simmering, cut the butternut and eggplant into small chunks then add to the sauce and continue on a slow simmer until the butternut and eggplant are just tender, then add the chopped cherry tomatoes.
  5. Once the vegetables are soft, drain the canned lentils and chickpeas and stir through the curry.
  6. Serve with coriander, basil leaves and brown rice (optional)
Recipe by The Luminous Kitchen at