Green curry lentils are a quick and easy dinner idea, making them perfect for weeknights when you want something hearty and plant-based. Made with coconut milk and Thai red curry paste, this vegan recipe has a flavorful broth that will have you coming back for seconds.
- 2 cups green lentils, sprouted or regular (240g)
- 6 cups water (1.42 liters)
- 1 tablespoon olive oil (15 ml)
- 1 cup onion, chopped (135g)
- 2 large cloves garlic, minced
- 2 teaspoon garam masala
- 2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth (480 ml)
- 3 tablespoons Thai red curry paste (45g)
- 1 tablespoon tomato paste (16g)
- 1 teaspoon fresh ginger, minced
- 13.5-ounce can full fat unsweetened coconut milk (400 ml)
- 6 cups fresh baby spinach (112g)
- 2 tablespoons freshly squeezed lime juice (30 ml)
- 2 tablespoons fresh cilantro, chopped (optional)
- Bring the water to a boil in a 3-quart pot, then add the sprouted green lentils and boil for 5 minutes. Remove from the heat, cover the pot, and let it stand for 10 minutes. If you are not using sprouted green lentils, you'll need to cook the lentils according to the directions on the package.
- Heat up the olive oil in a 10 inch skillet over medium high heat. Saute the onion for 3 minutes, then add the garlic and cook until fragrant. Reduce the heat to medium then add the dried spices (garam masala, salt, and black pepper) and cook for 30 seconds.
- Dump in the 4 cups of cooked green lentils, vegetable broth, red curry paste, tomato paste, and fresh ginger. Stir until well mixed, and cook for a few minutes.
- Lower the heat to medium and pour in the coconut milk, then add the baby spinach a little at a time. Cook and until it's wilted and the curry is heated through. Taste and adjust seasonings, if necessary.
- Remove from the heat and pour in 2 tablespoons of lime juice. Stir until well combined. Serve warm with rice, Thai noodles, or naan bread and garnish with the chopped cilantro.
- For a short cut, use sprouted green lentils. They cook faster and are easier to digest.
- Unsweetened coconut milk and the garam masala are key flavors in the broth; don't substitute.
- Like to eat this on a bed of rice? Eat right away, as the broth gets absorbed quickly.
- Serve with Thai noodles just before serving if you want more broth.
- This recipe has 2 1/2 cups of broth if made with 4 cups of cooked lentils.
- Once the lentils are cooked, and the ingredients are prepped, this recipe takes 20 minutes to cook.
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
Keywords: Green Lentils, Lentil Curry with Coconut Milk