Lentils are always in my kitchen cupboard and are a staple in my diet. This simple lentil curry bursts with flavor.
I use a lot of canned coconut milk in my curries but this time I thought I would try creamed coconut. Creamed coconut is a coconut product. It is the unsweetened dehydrated fresh meat of a mature coconut, ground to a semi-solid white creamy paste. It is sold in the form of a hard white block which can be stored at room temperature.
Vegan Green Lentil Curry
Prep time
Cook time
Total time
Author: Ripe-Life
Recipe type: Entree
Cuisine: Thai
Serves: 3
Ingredients
- 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
Instructions
- Place the 1 cup of canned tomatoes in a blender and puree to a smooth blend and set aside.
- Place the spinach in a food processor and process until it’s finely minced. Set aside.
- In a large wok or pot heat the olive oil and sauté the onions and garlic.
- 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.
- Add lentils and coat in curry mixture, and then add the 3 cups of veggie broth with the cup of blended tomatoes.
- Bring to a boil then simmer for 20-25 minutes until lentils are soft and some of the liquid is evaporated.
- Add the 2oz of coconut cream. Stir it around until melted. This will give the lentils more of a cream base.
- Then add the spinach and mix in.
- Serve with rice.
No Comments