COCONUT LENTIL YELLOW THAI CURRY
- YAZ X TCCCB
- May 18, 2020
- 2 min read
A rich and creamy one pot yellow Thai curry that's nutrient dense and delicious, packed with flavour and textures.
Prep Time: 10 mins Cook Time: 30 mins Total: 40 mins
Serves: 6-8 Skill Level: Beginner This hearty recipe is full of the flavours of Thailand. A nutrient dense one pot dish, it's a quick and easy, a winner round the table with friends and family, plus perfect for meal-prep!
Slightly different to your traditional red and green Thai curries, the yellow is often more mild in flavour a perfect match for coconut milk based curries. The variety of textures from different vegetables takes it apart from your standard curry sludge. Lentils add a healthy dose of protein, while creating a good bite and chew to every mouthful.
Possibly my favourite curry to date! Hearty enough to serve on its own, or if you prefer with rice/quinoa. In this recipe I use a shop bought Yellow Thai Curry paste, inexpensive and found in all good supermarkets. Comment below if you'd like to see DIY spice blend mix!!
Ingredients- Coconut Oil (2 Tbsp)
- Fresh Garlic (6 cloves / 3 Tbsp)
- Fresh Ginger (1 tbsp)
- Green Chilli (1/2 large, 1.5 Tsp)
- White Onion (2 large)
- Yellow Thai Curry Paste (2.5 tbsp)
- Dried Red Lentils (1 cup, 200g)
- Full Fat Coconut Milk (1 can, 400ml)
- Veggie stock (1 cube, 450ml)
- Courgette (2 medium)
- Red Bell Peppers (2 medium)
- Broccoli (1 large head)
- Sugar Snap Peas (1 small bag, 150g)
- Fresh Coriander (50g)
- Spring Onion
- Fresh Lime
- Sesame Seeds
Instructions 1. On a medium heat, heat the coconut oil in a large pot. Then add your finely diced garlic, ginger, chilli and roughly chopped white onion. Sautés for around 5 mins or until soft.
2. Wash the lentils in a sieve, adding these along with the curry paste.
3. Once fully combined, roughly chop the courgette and bell pepper and add to the mix, after adding the coconut milk and veggie stock. Bring the mix to a simmer then cook on a low heat for around 20 minutes.
4. After this time, the lentils should be nearly cooked and vegetables will have softened. Add the chopped broccoli and whole sugar snap peas and cook for a further 5 minutes.
5. Remove the heat, roughly chop the coriander and stir in, then serve with diced spring onion, coriander, sesame seeds and fresh lime. A super simple super healthy meal ready in no time!
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