Ingredients
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For the Curry Paste:
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/4 teaspoon ground turmeric
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1 tablespoon minced garlic
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1 small shallot, minced
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1 (1-inch) piece fresh ginger, peeled and grated
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1/4 cup unsweetened coconut flakes
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2 tablespoons olive oil or vegetable oil
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For the Curry Sauce:
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2 cups water
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1 (15-ounce) can light coconut milk
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1 (15-ounce) can low-sodium chicken broth
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2 cups cooked green lentils
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1 medium yellow squash, cubed (about 1 cup)
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1 large carrot, sliced into thin rounds
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1 small red bell pepper, seeded and sliced
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1/2 small red onion, sliced
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1 jalapeño pepper, seeded and finely chopped (optional)
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1 tablespoon fish sauce
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1 tablespoon brown sugar
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1 teaspoon cornstarch
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Salt to taste
Directions
Sub-Title: A Delicious and Healthy One-pot Meal from Northern Thailand!
Description: This simple yet flavorful curry lentil bowl is perfect for busy weeknights! Packed with protein-rich green lentils, veggies, and fragrant spices, it’s both budget-friendly and nutritious. The best part? It comes together in just 30 minutes! Serve over brown rice or quinoa for a complete meal.
Ingredients:
For the Curry Paste:
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 tablespoon minced garlic
1 small shallot, minced
1 (1-inch) piece fresh ginger, peeled and grated
1/4 cup unsweetened coconut flakes
2 tablespoons olive oil or vegetable oil
For the Curry Sauce:
2 cups water
1 (15-ounce) can light coconut milk
1 (15-ounce) can low-sodium chicken broth
2 cups cooked green lentils
1 medium yellow squash, cubed (about 1 cup)
1 large carrot, sliced into thin rounds
1 small red bell pepper, seeded and sliced
1/2 small red onion, sliced
1 jalapeño pepper, seeded and finely chopped (optional)
1 tablespoon fish sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
Salt to taste
Instructions:
Step 1: Make the Curry Paste: Combine all the ingredients for the curry paste in a blender or food processor. Process until smooth, scraping down the sides as necessary. Set aside.
Step 2: Heat the Curry Sauce: In a large pot or Dutch oven, heat the olive oil or vegetable oil over medium heat. Add the curry paste and sauté for about 2 minutes, stirring constantly to prevent burning.
Step 3: Stir in the Water and Coconut Milk Mixture: Gradually pour in the water and coconut milk mixture, whisking continuously. Bring the mixture to a simmer.
Step 4: Cook the Squash and Veggies: Add the squash, carrots, bell peppers, onions, and jalapeños (if using). Simmer for 10-12 minutes, or until the squash is tender.
Step 5: Add the Green Lentils and Fish Sauce: Stir in the green lentils and fish sauce. Simmer for another 10-12 minutes, or until the lentils are tender but still hold their shape.
Step 6: Thicken the Curry Sauce: In a small bowl, mix the cornstarch with a little bit of water to create a slurry. Stir the slurry into the curry sauce mixture. Cook for an additional minute, stirring constantly. Taste and adjust seasonings as desired.
Serving Suggestions:
Serve the curry lentil bowls hot over cooked brown rice or quinoa. Top each serving with chopped fresh cilantro, sliced avocado, and a sprinkle of toasted sesame seeds for added crunch and flavor. Enjoy!
Note: If you prefer your curry less spicy, simply reduce the amount of red pepper flakes or jalapeño used in the recipe. You can also adjust the heat level by adding more or less of the optional jalapeño pepper.
Steps
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1
Done
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Step 1: Make the Curry Paste: Combine all the ingredients for the curry paste in a blender or food processor. Process until smooth, scraping down the sides as necessary. Set aside. |
|
2
Done
|
Step 2: Heat the Curry Sauce: In a large pot or Dutch oven, heat the olive oil or vegetable oil over medium heat. Add the curry paste and sauté for about 2 minutes, stirring constantly to prevent burning. |
|
3
Done
|
Step 3: Stir in the Water and Coconut Milk Mixture: Gradually pour in the water and coconut milk mixture, whisking continuously. Bring the mixture to a simmer. |
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4
Done
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Step 4: Cook the Squash and Veggies: Add the squash, carrots, bell peppers, onions, and jalapeños (if using). Simmer for 10-12 minutes, or until the squash is tender. |
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5
Done
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Step 5: Add the Green Lentils and Fish Sauce: Stir in the green lentils and fish sauce. Simmer for another 10-12 minutes, or until the lentils are tender but still hold their shape. |
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6
Done
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Step 6: Thicken the Curry Sauce: In a small bowl, mix the cornstarch with a little bit of water to create a slurry. Stir the slurry into the curry sauce mixture. Cook for an additional minute, stirring constantly. Taste and adjust seasonings as desired. |
