THAI GREEN CURRY LENTILS
Get a taste of Thailand with this Thai Green Curry Lentil dish! Aromatic spices, creamy coconut milk, and tender lentils come together for a flavorful and satisfying meal that's perfect for vegetarians and meat-eaters alike.
Ingredients
- 3 cups kumara sweet potato , cubed – peeled or unpeeled
- 1 Tbsp oil
- 1 onion , sliced
- 2 cloves garlic , finely chopped or crushed
- 1 Tbsp ginger , finely chopped or grated
- 2 Tbsp about 1 stick lemon grass (fresh or frozen), finally chopped (I used a lemon grass puree)
- 6 kaffir lime leaves, fresh or frozen; optional
- 1 tsp Thai green curry paste
- 5 cups hot water
- 1 cup raw brown lentils
- 1 tsp salt
- 2 Tbsp honey or date puree
- A handful of raisins or sultanas (optional)
- 200 ml coconut cream
- ½ cup freshly chopped coriander (cilantro)
- 1 red capsicum (bell pepper), diced
Instructions
- Peel kumara (sweet potato) if preferred, and chop into 2cm (1in) cubes, mix with oil and bake in the oven at 180⁰C (350⁰F) for 15 minutes, or until soft.
- Saute onion, oil, garlic, ginger, lemon grass, lime leaves and curry paste for 5 minutes, or until onion is soft.
- Add water and lentils, bring to the boil, turn down and simmer for 25 minutes, or until the lentils are soft. Drain off any water.
- Add salt, honey, raisins (optional), and coconut cream and stir until well mixed.
- Add the roasted kumara (sweet potato) and mix. Garnish with coriander and capsicum (if you don’t like raw capsicum, you can just as easily throw it in with the lentils so it’s soft) and serve.
Notes
*Recipe is Copyright Revive Cafes and is used with permission. Taken from the Revive Cafe Cookbooks available from www.revive.co.nz
Nutrition
Calories: 265kcalCarbohydrates: 28gProtein: 3gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 512mgPotassium: 448mgFiber: 4gSugar: 11gVitamin A: 11322IUVitamin C: 5mgCalcium: 37mgIron: 2mg
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