Thai Inspired Curried Lentils (gf, ve)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 2Category: Dinners
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This is a quick and easy fragrant recipe that uses a mixture of pantry staples and fresh produce. It is very versatile in the sense that you can skip the baby corn and mangetout if needed and the recipe would still work or, alternatively, you could change the vegetables used and amend the recipe to use up anything you have in the house that needs eating.

I only use one chilli in this meaning it has quite a mild flavour but if you prefer more of a kick then increase the amount used or use additional chilli powder. I always use fresh ginger but you could use powdered for convenience, just half the amount quoted in the ingredients.

This is a really delicious but simple dish that I usually just serve alongside coconut rice with extra coriander for an easy midweek dinner.

Ingredients

metric
imperial
  • 150g 3/4 cup red lentils
  • 1 can 1 + 1/2 cups coconut milk (400ml)
  • 300ml 1 + 1/2 cups water
  • 1 handful baby corn
  • 1 handful mangetout
  • 2 spring onions
  • 1/2 handful coriander
  • 2 cloves garlic
  • 1 chilli
  • 1 vegetable stock
  • 1 tbsp fresh grated ginger
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • pinch sea salt

Method

  1. Add the lentils, coconut milk and water to a saucepan and bring to the boil
  2. Add the stock cubes, turmeric, cumin and sea salt to the pan and mix well. Stir ocassionally
  3. Peel and finely slice the garlic and and to a frying pan along with the chopped chilli, (discard the seeds), grated ginger, mangetout, baby corn and a splash of cooking oil, cook over a moderate heat until the vegetables have softened
  4. Once the lentils have cooked, pour them into the pan containing the other ingredients, mix well
  5. Rouchly chop the spring onion and coriander and scatter them across the top before serving

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