This creamy, vegan green lentil curry can be made in one-pot in less than an hour. Perfect to warm you up on a cold winter day.
2 tbsp coconut oil
2 tbsp. minced ginger
1 small onion, thinly sliced
3–4 garlic cloves, pressed
4 tbsp. store bought green curry paste
2 cans of whole fat coconut milk
2 tsp. ground turmeric
1 tbsp. curry powder
season to taste
1 can of green lentils, washed and drained
1 tbsp. soy sauce
2 tbsp. brown sugar
juice of half a lime
serve with: more lime and fresh cilantro
Heat a large pot on medium heat before adding the coconut oil. Heat for 30 seconds then sautee the ginger, onion and garlic. Sweat it out for around 5- 6 minutes, watching closely to avoid burning or heavy browning.
To the pot, add the green curry paste, coconut milk, turmeric, curry powder, seasoning, lentils, soy sauce and brown sugar.
Bring the mixture to a boil then simmer with the lid on for 30 minutes.
At the last minute, add in the lime juice and cook for another few minutes.
Serve with fresh cilantro and lime on a bed of hot rice or rice noodles.
You could also use vegetable oil.
If you are GF, use Tamari instead of soy sauce.
I recommend a traditional Green Curry Paste from a Thai Grocery Market.
Keywords: recipe, coconut, soup, Thai, instant, pot