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Green Thai Lentil Curry

Green Thai Lentil Curry

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So recently I’ve been dipping my toe into the world of vegetarianism. Eek! And I don’t mean in the same way I did when I was 14. Telling the world back then that I didn’t eat meat made me the bee's knees! (No one needed to know about that pork pie I ate right?!) This time I wasn’t looking to the veggie options to be cool. This new pull towards the green side came about from a combination of things that happened last month. The first was watching a documentary on the health benefits of a plant-based diet (cue the health anxiety and my irrational decision making! “Let’s be vegan honey!”) and the second was a rather unpleasant experience with a piece of turkey for which I will spare you the gory details. Couple these things with my never-ending quest to find tasty meals we will ALL enjoy and making sure the kids iron needs are being met, we find ourselves here with a lentil curry in hand!

After some lengthy research on which plant-based foods were high in iron the humble lentil came out on top. The kids have always been happy to eat a Thai green curry so I thought replacing the meat with lentils wouldn’t be too big a leap for them. We sampled it today for lunch and it was a huge hit! You can vary the level of spice in this dish, I always serve up the kids first and then load it up with extra spice before dishing it up to daddy and me. Yummy! The best bit about this recipe aside from all the flavour and goodness (obvs!) is that it is so super quick and cheap to make. Lentils are a really affordable source of protein and this dish cooks in no time at all. Anyhoo I shall leave you with the recipe and if you have any questions or would like to share any of your own lentil recipes with me please feel free to contact us!

 Ingredients (serves 4)

  • 1 tbs olive oil

  • 1 small courgette

  • 1 yellow pepper

  • A handful of asparagus

  • A handful of baby corn

  • A handful of coriander (and a small sprinkle for garnish)

  • 1 small tin of bamboo shoots

  • 1 small tin of water chestnuts

  • 1 x 400g tin of green lentils

  • 1 vegetable stock cube

  • 2 tsp of Thai green curry paste ( add more to taste if you prefer)

  • 1 x 400g tin of full-fat coconut milk

  • 1 red chilli (optional)

Method

  • Prepare all the vegetables by slicing/snapping into chunks

  • Add the oil to the pan and fry the vegetables for 5 mins.

  • Add the curry paste and fry for a further 2 minutes

  • Add the coconut milk and sprinkle in the stock cube

  • Rip the coriander into the soup saving a few leaves for garnish

  • Heat through to a gentle simmer for 5 minutes

  • Stir through the lentils and serve*

  • Serve with rice and garnish with  chillies and coriander leaves

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