Ingredients
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For the lentils:
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1 (19 oz) can red lentils, rinsed and drained
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6 garlic cloves, minced
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1 onion, chopped
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2 inches ginger, peeled and grated
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1 (28 oz) can diced tomatoes, no salt added
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1/2 cup coconut aminos
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1 tbsp maple syrup
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1 tsp red curry paste (more or less to taste)
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1 tsp fish sauce (omit if making vegan)
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1/2 tsp salt
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For the vegetable stir fry:
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2 bell peppers (any color), sliced
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1 large carrot, peeled and julienned
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1 small zucchini, halved lengthwise and thinly sliced
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1 green onion, thinly sliced
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1/2 head cabbage, shredded
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1/4 cup frozen edamame, thawed
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1 handful fresh cilantro leaves, roughly chopped
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Optional toppings:
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sliced avocado
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roasted cashews
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sliced jalapeños
Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly Meal Prep Recipe Inspired by Thai Cuisine
Ingredients:
For the lentils:
– 1 (19 oz) can red lentils, rinsed and drained
– 6 garlic cloves, minced
– 1 onion, chopped
– 2 inches ginger, peeled and grated
– 1 (28 oz) can diced tomatoes, no salt added
– 1/2 cup coconut aminos
– 1 tbsp maple syrup
– 1 tsp red curry paste (more or less to taste)
– 1 tsp fish sauce (omit if making vegan)
– 1/2 tsp salt
For the vegetable stir fry:
– 2 bell peppers (any color), sliced
– 1 large carrot, peeled and julienned
– 1 small zucchini, halved lengthwise and thinly sliced
– 1 green onion, thinly sliced
– 1/2 head cabbage, shredded
– 1/4 cup frozen edamame, thawed
– 1 handful fresh cilantro leaves, roughly chopped
Optional toppings:
– sliced avocado
– roasted cashews
– sliced jalapeños
Instructions:
Day 1: Prepare the lentils
1. Heat oil in a large stockpot over medium heat. Add the onions and cook until translucent, about 5 minutes.
2. Stir in the garlic, ginger, and curry powder. Cook for another minute, being careful not to burn the spices.
3. Pour in the coconut milk and bring to a simmer. Whisk together the chia seeds and water to create a gel. Add the mixture to the pot and whisk well.
4. Add the rest of the ingredients (except for the salt) and stir to combine. Simmer uncovered for 15-20 minutes, stirring occasionally.
5. Taste and adjust seasoning as desired. Cover and set aside.
Day 2: Make the vegetable stir fry
1. Heat a wok or large skillet over high heat. Add a drizzle of oil and swirl to coat the bottom.
2. Add the bell peppers and carrots and cook until tender crisp, about 3-5 minutes. Transfer to a bowl.
3. Add the zucchini and green onion to the hot pan and cook for another 2-3 minutes. Add the cabbage and cook until slightly wilted, about 2 more minutes.
4. Return the cooked rice to the pan and stir everything together. Add the frozen edamame and cooked protein of your choice (such as tofu, chicken, etc.). Cook for an additional 1-2 minutes.
5. Serve the lentil curry over the vegetable stir fry and top with optional toppings. Enjoy!
Note: This recipe makes enough for 4 servings, but you can easily double or triple the amount of vegetables and lentils to meal prep for the week. Store any leftovers in individual containers in the fridge for up to 4 days or freeze for later use.
Steps
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1
Done
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Heat oil in a large stockpot over medium heat. Add the onions and cook until translucent, about 5 minutes. |
|
2
Done
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Stir in the garlic, ginger, and curry powder. Cook for another minute, being careful not to burn the spices. |
|
3
Done
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Pour in the coconut milk and bring to a simmer. Whisk together the chia seeds and water to create a gel. Add the mixture to the pot and whisk well. |
|
4
Done
|
Add the rest of the ingredients (except for the salt) and stir to combine. Simmer uncovered for 15-20 minutes, stirring occasionally. |
|
5
Done
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Taste and adjust seasoning as desired. Cover and set aside. |
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6
Done
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Heat a wok or large skillet over high heat. Add a drizzle of oil and swirl to coat the bottom. |
|
7
Done
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Add the bell peppers and carrots and cook until tender crisp, about 3-5 minutes. Transfer to a bowl. |
|
8
Done
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Add the zucchini and green onion to the hot pan and cook for another 2-3 minutes. Add the cabbage and cook until slightly wilted, about 2 more minutes. |
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9
Done
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Return the cooked rice to the pan and stir everything together. Add the frozen edamame and cooked protein of your choice (such as tofu, chicken, etc.). Cook for an additional 1-2 minutes. |
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10
Done
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Serve the lentil curry over the vegetable stir fry and top with optional toppings. Enjoy! |
