Thai Red Curry w/ Lentils+Rice
Ingredients
- Veggies of choice - could be: bell pepper mix, eggplant or
sweet potato, cauliflower; easy way to use up what you have
on hand
- ½ large red onion; chopped
- 3-4 cloves of garlic, roughly 1 TBSP; minced
- 1 inch fresh ginger; finely minced or grated
- 2 oz of thai red curry paste; ½ a 4oz can (Perfect to save
the other half for another go around. If it’s still too spicy
try adding 1-2 oz of regular tomato paste with the curry
paste.)
- 1 can full fat unsweetened coconut milk
- 1 cup red lentils
- 1 cup white basmati rice
- Juice from ½ lime
- Cilantro and lime wedges for serving; optional
- EVOO/peanut oil/coconut oil for cooking
Method
- Prepare veggies. Add a few glugs of oil and cook veggies
of choice excluding onion/garlic/ginger; set aside cooked
veggies
- Add a few glugs of oil to the same pan at medium heat and
add onions. Cook until translucent.
- Add garlic and ginger. Cook for a few minutes.
- Add curry paste. Stir to incorporate and cook for 1-2
minutes.
- Add lentils and cook for a minute.
- Add cooked veggies and give a few stirs.
- Add coconut milk, stir and add the optional lemongrass and
cooked tofu. Raise heat and bring to a boil.
- Then simmer for 20 min or so, uncovered, while you cook
the rice; stirring occasionally.
- Cook rice.
- After 20 min or so add juice from ½ lime to the curry.
- Serve! Garnish with roughly chopped or torn cilantro and
more lime if ya want.