Ingredients
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For The Lentil Curry:
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1 (15-ounce) can light coconut milk
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1 tablespoon brown sugar or maple syrup
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1 small onion, roughly chopped
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2 cloves garlic, minced
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1 inch piece fresh ginger, peeled and grated
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1 red bell pepper, seeded and diced
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1 green bell pepper, seeded and diced
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2 teaspoons red curry paste
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1 teaspoon fish sauce
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1/2 teaspoon ground cumin
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Pinch of salt and black pepper
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1 cup dry French green lentils
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For Topping And Garnishing:
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1 large carrot, thinly sliced
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1 medium sweet potato, cubed
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1 small butternut squash, cubed
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1 bunch green onions, thinly sliced
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Sliced jalapeños, for serving optional
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Chopped peanuts, for topping
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Sliced cucumbers, for serving
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Thai basil leaves, for garnishing
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Lime wedges, for serving
Directions
Sub_Title: (Serves 4) – Quick, Easy, Delicious, and Healthy Vegetarian Meals You’ll Love!
Description: This simple yet incredibly satisfying Thai lentil curry bowl is packed with flavor and nutrients. Perfect as a main dish or served over rice for a complete meal!
Ingredients:
For The Lentil Curry:
1 (15-ounce) can light coconut milk
1 tablespoon brown sugar or maple syrup
1 small onion, roughly chopped
2 cloves garlic, minced
1 inch piece fresh ginger, peeled and grated
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 teaspoons red curry paste
1 teaspoon fish sauce
1/2 teaspoon ground cumin
Pinch of salt and black pepper
1 cup dry French green lentils
For Topping And Garnishing:
1 large carrot, thinly sliced
1 medium sweet potato, cubed
1 small butternut squash, cubed
1 bunch green onions, thinly sliced
Sliced jalapeños, for serving optional
Chopped peanuts, for topping
Sliced cucumbers, for serving
Thai basil leaves, for garnishing
Lime wedges, for serving
Instructions:
Step 1: Prepare the lentil curry. Heat a large skillet over medium heat and add the coconut oil. Once melted, stir in the onion, garlic, ginger, and cook until fragrant and tender, about 5 minutes. Add the remaining lentil curry ingredients (except for the lentils), bring to a simmer, and let cook uncovered for 10 minutes. Stir in the lentils and reduce heat to low. Simmer for another 15-20 minutes, or until the lentils are tender. Season with additional salt and pepper if desired.
Step 2: Cook the vegetables. While the lentil curry is simmering, fill a medium-sized pot with water and bring to a boil. Add the carrots, sweet potatoes, and butternut squash, and cook until tender, about 10-15 minutes each. Drain and set aside.
Step 3: Assemble the bowls. Divide the cooked lentil curry among four bowls. Top each bowl with equal amounts of the cooked vegetables and place them in the center. Sprinkle the cubes of pineapple evenly on top. Serve immediately, garnished with green onions, sliced jalapeños, and chopped peanuts. Enjoy!
Note: If you would like to prepare this dish ahead of time, simply reheat the individual portions in the microwave before serving.
Steps
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1
Done
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Step 1: Prepare the lentil curry. Heat a large skillet over medium heat and add the coconut oil. Once melted, stir in the onion, garlic, ginger, and cook until fragrant and tender, about 5 minutes. Add the remaining lentil curry ingredients (except for the lentils), bring to a simmer, and let cook uncovered for 10 minutes. Stir in the lentils and reduce heat to low. Simmer for another 15-20 minutes, or until the lentils are tender. Season with additional salt and pepper if desired. |
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2
Done
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Step 2: Cook the vegetables. While the lentil curry is simmering, fill a medium-sized pot with water and bring to a boil. Add the carrots, sweet potatoes, and butternut squash, and cook until tender, about 10-15 minutes each. Drain and set aside. |
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3
Done
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Step 3: Assemble the bowls. Divide the cooked lentil curry among four bowls. Top each bowl with equal amounts of the cooked vegetables and place them in the center. Sprinkle the cubes of pineapple evenly on top. Serve immediately, garnished with green onions, sliced jalapeños, and chopped peanuts. Enjoy! |
