Vegan Green Lentil Curry
Recipe type: Entree
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 1½ cups of green lentils, rinsed
  • 1 tbsp olive oil
  • 3 cups vegetable broth
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp Thai green curry paste
  • 2cm piece fresh root ginger, peeled and grated
  • 1 tsp crushed dried chilies
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 cup of canned tomatoes
  • 3 handful spinach leaves
  • 2 oz coconut cream
  1. Place the 1 cup of canned tomatoes in a blender and puree to a smooth blend and set aside.
  2. Place the spinach in a food processor and process until it’s finely minced. Set aside.
  3. In a large wok or pot heat the olive oil and sauté the onions and garlic.
  4. When onions are translucent and fragrant, add the crushed chilies, ginger, cumin, turmeric and coat over onions and garlic. Then add the green curry paste and mix together.
  5. Add lentils and coat in curry mixture, and then add the 3 cups of veggie broth with the cup of blended tomatoes.
  6. Bring to a boil then simmer for 20-25 minutes until lentils are soft and some of the liquid is evaporated.
  7. Add the 2oz of coconut cream. Stir it around until melted. This will give the lentils more of a cream base.
  8. Then add the spinach and mix in.
  9. Serve with rice.
Recipe by Healthy Food at