Lentilicious! Coconut Curry Delight
Ingredients & Recipe:
I Love the aromatic flavors of Thai & Indian spices! This rich and tasty soup encompasses the best of both cuisines. The use of Red lentils makes this a main dish. It is filling, satisfying, and packed with protein. Whenever I cook a Thai/Indian fusion dish I really love to use honey. My good friends Marilyn & Ted have a wonderful honey business called Holoholo Honeybees & their honey is simply the BEST!
Please check out their website & instagram!
https://www.holoholohoneybees.com/
1 tablespoon sesame oil
2 tablespoons freshly grated ginger
2 tablespoons red curry paste
½ red onion
4 cloves garlic minced
¼ teaspoon sea salt
¼ teaspoon ground black pepper
2 tablespoons coconut sugar
1 tablespoon tamari teriyaki sauce
1 1/2 cups red lentils
16 ounces coconut milk (I like Thai Seasoning brand)
5 cups vegetable broth
Juice of 1 lime
1 tablespoon Siracha
1 teaspoon red pepper flakes
2 tablespoons Holoholo Honey
Fresh cilantro
Shredded purple and white cabbage
Directions:
Heat sesame oil in dutch oven medium flame
Add ginger & stir
Add curry & stir
Add chopped onion & minced garlic, all spices and stir well to coat
Add vegetable stock, coconut milk and lentils. Stir well
Add siracha stir and cover
Turn to simmer for 45 minutes
Add fresh cilantro, juice of lime and stir
Bowl up!
I love to add the beautiful and crunchy purple and white cabbage shredded!
A beautiful and hearty dish! Enjoy!
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Hi, I'm Lindsey
Lindsey is an accomplished plant-based chef, professional actress and cooking teacher who is lending her talents to the movement of bringing health-supportive, plant-based cuisine into the mainstream. She will introduce you to the wonderful world of plant-based goodness, that can transform your physical and ultimately spiritual and mental wellness.
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