Creamy Golden Lentil Thai Coconut Curry
Ingredients
- 2 tbsp neutral oil or veggie broth
- 1 large diced yellow onion
- 1 sweet potato, peeled and cut into 1/2 inch pieces
- 3 minced garlic cloves
- 1 tbsp minced ginger
- 2 tbsp vegan Thai red curry paste
- 1 tbsp low-sodium tamari or soy sauce
- 1-15oz can coconut milk
- 1-1/2 cups dried golden or yellow lentils or red lentils
- about 2 cups low-sodium vegetable broth
- 2 tbsp fresh lime juice or rice vinegar
- salt to taste
- chopped fresh basil for serving
Preparation
In 2 tbsp neutral oil or veggie broth, sauté 1 large diced yellow onion and 1 sweet potato (peeled and cut into approximately 1/2 inch pieces) until onions turn translucent, about 7 minutes.
Add 3 minced garlic cloves and 1 tbsp minced ginger and sauté another 30 seconds.
Mix in 2 tbsp vegan Thai red curry paste, 1 tbsp low-sodium tamari or soy sauce, and 1-15oz can coconut milk. Bring to a boil before reducing heat and simmer (covered) until sweet potato softens, about 20 minutes.
Transfer to blender and blend until smooth.
Return curry to saucepan and add 1-1/2 cups dried golden or yellow lentils (or substitute with red lentils) and about 2 cups low-sodium vegetable broth. Mix well.
Bring to a boil before reducing heat and simmer on low until lentils are cooked, about 7-10 minutes. Stir frequently and add more broth and/or water as needed. Check lentil cooking time on packet.
Once lentils are done, mix in 2 tbsp fresh lime juice or rice vinegar and salt to taste.
Serve with chopped fresh basil.
