plantbased vegan vegetarian autumn dinner winter one pot

creamy red lentil curry

ready in: 30 minutes

servings: 4

by: Ceres Organics

Cosy up with a bowl of this creamy red lentil curry! Best served with Jasmine rice and a drizzle of non-dairy yoghurt and coriander.


  • 1 1/2 tbsp  Ceres Organics Olive Oil
  • 1 large onion, chopped
  • 3 cm chunk of ginger, chopped or crushed
  • 3 garlic cloves, chopped or crushed
  • 1 celery stalk, finely chopped
  • 1 large carrot, finely chopped
  • 1 cup Ceres Organics Red Lentils, rinsed
  • 1–2 tbsp Ceres Organics Thai Red Curry Paste (we used 2 tbsp)
  • 1/2 can Ceres Organics Coconut Cream
  • 1 tbsp Ceres Organics Maple Syrup
  • 1 tbsp Ceres Organics Tamari Soy Sauce
  • 2 tsp lime juice 
  • 2 1/4 cups vegetable broth

to serve

  • 2 cups Ceres Organics Jasmine Rice


  1. Heat the olive oil in a pot on medium-high heat then add the onion ginger and garlic and let cook for 2 minutes. 
  2. Add the carrot and celery and cook for 5 minutes until all the veggies are tender. 
  3. Add in the lentils, red curry paste, maple syrup, soy sauce lime juice, vegetable broth and coconut cream and mix together. 
  4. Bring to a boil then reduce heat to low and let simmer for 15-20 minutes until the lentils are tender. 
  5. Serve with or without rice with fresh coriander and a drizzle of coconut cream if desired. 


products used