Get ready to tantalize your taste buds with a dish that brings the vibrant flavors of Thailand right to your kitchen! Our Coconut Green Curry Lentils are not just a feast for the senses; they're a wholesome, plant-based delight that comes together in just 40 minutes. Imagine the creamy richness of coconut milk mingling with the aromatic green curry paste, all enveloping tender green lentils and fresh vegetables. Whether you're a seasoned chef or a cooking novice, this recipe promises a satisfying meal that will leave everyone asking for seconds. Dive into this culinary adventure and discover how easy it is to create a restaurant-quality dish at home!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 cup green lentils
- 1 can coconut milk
- 2 tablespoons green curry paste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 cup spinach
- Salt and pepper to taste
Instructions
- Rinse the green lentils thoroughly under cold water to remove any debris or dust, then drain and set aside.
- In a large heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium heat. Add diced onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and ginger to the onions, stirring continuously to prevent burning. Cook for an additional 1-2 minutes until fragrant.
- Stir in the green curry paste, allowing it to bloom and release its aromatic oils for about 30 seconds, coating the onions and aromatics evenly.
- Pour in the vegetable broth and coconut milk, stirring to combine and create a smooth, creamy base. Bring the mixture to a gentle simmer.
- Add the rinsed green lentils to the pot, stirring to distribute them evenly. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until lentils are tender but not mushy.
- Halfway through cooking, add sliced red bell peppers to the pot, allowing them to soften and infuse their flavor into the curry.
- Once lentils are cooked, taste and season with salt and pepper. Adjust curry paste or seasoning as needed for desired flavor intensity.
- In the final 2-3 minutes of cooking, stir in fresh spinach leaves, allowing them to wilt and incorporate into the curry.
- Remove from heat and let the curry rest for 5 minutes to allow flavors to meld together. Serve hot, optionally garnished with fresh cilantro or a squeeze of lime.
Tips
- Rinse Lentils Thoroughly: Always rinse your green lentils under cold water to remove any debris or dust. This step ensures a cleaner, more flavorful dish.
- Sauté for Flavor: Don’t skip the sautéing step! Cooking the onions, garlic, and ginger until fragrant enhances the overall flavor profile of your curry.
- Adjust Spice Levels: If you prefer a milder curry, start with less green curry paste and adjust to your taste as you cook. You can always add more, but it's hard to tone down the heat!
- Vegetable Variations: Feel free to customize the vegetables! Adding carrots, zucchini, or even snap peas can introduce new textures and flavors to your dish.
- Rest Before Serving: Allow the curry to rest for about 5 minutes after cooking. This helps the flavors meld together beautifully, enhancing the overall taste.
- Garnish for Freshness: A sprinkle of fresh cilantro or a squeeze of lime juice just before serving can elevate the dish and add a refreshing finish.
- Meal Prep Friendly: This curry keeps well in the fridge for up to 3 days, making it a perfect option for meal prep. Just reheat and enjoy throughout the week!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 18g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
