Vegan Red Curry With Lentils.
One of my favorite Thai dishes is Red Curry, I always order it when we go out to eat. Anytime I find something I really love, I try to make it myself. After trying a couple different recipes, I finally came up with a version I love.
I am also one of those people who manages to find a way to include foods I love in every meal (hence the lentils).
This recipe feeds 8-10 people (I make large pots of soup so we have leftovers).
What You Need:
- 2 cans of organic coconut milk
- 4 tablespoons of Thai red curry paste
- 3 Garlic cloves chopped
- 1/4 onion cut into slices
- 1 whole green pepper chopped into slices
- 1 whole red pepper chopped into slices
- 1 cup of mushrooms chopped
- 1 cup of red or green lentils
- 2 cups of spinach or kale
- 3 carrots chopped
- 1 tablespoon of Turmeric
- 1 tablespoon of Cumin
- 1 container of low sodium veggie broth
- 1 cup of water or more broth
- 2 tablespoons of grape seed oil
- 3 basil leaves
- 1 teaspoon of chopped ginger
- salt to taste
How To Make:
Put the grape seed oil in a pot on medium heat.
Add the garlic, onion, ginger, lentils, carrots, coconut milk and curry paste, let simmer while stirring for a couple minutes and then add everything else. Let cook on low heat until lentils are cooked which takes about 15 minutes. Let soup sit another 15 minutes on low heat with the top on the pot, stir occasionally.
You can pour the soup over rice or just enjoy as is. Don't forget when it comes to soups, the longer they sit the better they taste! I really enjoy mine the best on the second day.
This is a great recipe that you can make even if you don't have all of the veggies. Feel free to add some of your favorites that I didn't include, like broccoli or sweet potatoes. Just remember that certain veggies will change the flavor slightly, especially sweet potatoes.
Hope you enjoy!!