Introducing our Lentil Coconut Curry: a culinary masterpiece that's both easy to prepare and incredibly delicious. This vegan, gluten-free dish is a nutritional powerhouse, featuring lentils, coconut milk, and vibrant vegetables in one harmonious blend. It's not just a meal; it's an experience, boasting rich, Thai-inspired flavors that are simply irresistible.
The version below is a Bodhi Clinic take on an original recipe form beautybites.org
2 cups lentils (soak over night)
6 broccoli florets
1 sweet potato
1 fresh onion
a handful of chopped cilantro
8 lime leaves
2 tbsp red curry paste
1/2 cup coconut milk/cream
Optional: Serve with brown rice
Rinse the soaked the lentils and place them in a large cooking pan. Cover with water and bring to a boil. Cook for about 10 minutes initially, starting on high heat and then reducing to medium. If you're using small red lentils, they may require less cooking time.
While the lentils are cooking, prepare your vegetables. Slice the carrot, broccoli, fresh onion, and sweet potato into thin strips. Also, chop the cilantro.
Once the lentils are nearly tender (you can taste test them), add 2 tablespoons of curry paste. Stir well, then pour in the coconut milk. Continue to cook for an additional 3-5 minutes, stirring occasionally. Taste and add salt if necessary. If the lentils aren't fully tender, add more water and continue cooking and stirring until they are.
Add the lime leaves and cook for 1 more minute. Turn off the heat.
Finally, add all the prepared vegetables and cilantro to the pan. Stir everything together, cover the pan with a lid, and let it sit for a few minutes.
If desired, serve your Lentil Coconut Curry with rice. Enjoy your delicious meal!
Photo credit: BeautyBites.org