1-Pot coconut lentil curry

With leftover green curry paste in the fridge, lentils, and garam masala... I decided to explore a fusion between Indian and Thai cuisine. This turned out so good - its hearty and creamy with a kick!

Ingredients

• 2 tbsp coconut oil

• 1 tbsp minced fresh ginger

• 3 cloves garlic, mined

• 1/2 onion, sliced

• 1 ½-2 tbsp vegetarian green curry paste (can be homemade or store-bought, see note 1 & 2)

• 2 cans coconut milk (see note 4)

• 1 1/2 cup vegetable broth

• 1 tsp garam masala

• 1 tsp turmeric

• ½ lime juice

• ½ cup cilantro, finely chopped

• Pinch of salt and pepper

• 1 cup brown lentils (see note 3)

• 1 tsp soy sauce

• Handful green beans, chopped into smaller pieces

• 2 carrots, sliced

• Dash of cayenne pepper (for spice)

Directions

1. Heat a large pot over medium heat, once hot, add coconut oil, then add onion, ginger and garlic. Sauté for 3-4 minutes, stirring. Reduce heat if it starts to brown quickly.

2. Add curry paste (1 1/2 tbsp for less spice and 2 tbsp for more spice) and stir to cover the surface of the pan, sauté for 2-3 minutes.

3. Add coconut milk, turmeric, garam masala, salt, and pepper, and stir to combine.

4. Bring to simmer over medium heat, once simmering, add lentils, carrots, cilantro, green beans, lime juice, soy sauce, and vegetable broth and stir.

5. Bring mixture back to a simmer, then reduce heat to low or medium-low so its gently simmering, covered, for 45 minutes or until lentils are tender (different lentils require different cooking times). If the curry starts too thicken quickly, add another 1/2 cup of broth.

6. Serve with basmati rice, and enjoy!

--Notes--

• Note 1: link to homemade green curry paste is here: https://minimalistbaker.com/easy-green-curry-paste/; alternatively its available on Amazon US/UK and in supermarkets like Waitrose in the UK.

• Note 2: To make recipe vegan, check link in Note 1 for homemade vegan green curry paste recipe.

• Note 3: You can substitute with other lentils, just make sure to check their cooking time as this varies

• Note 4: I typically add 1-1 1/2 cans of coconut milk. If you want more spice then reduce to 1 1/2 cans. If its too spicy, add remaining 1/2 can of coconut milk to reduce spice

Serving size: serves 6 people

© Fat Gabs original recipe