Creamy Golden Lentil Thai Coconut Curry
Ingredients
- 2 tbsp neutral oil
- 1 large diced yellow onion and 1 sweet potato
- 3 minced garlic cloves and 1 tbsp minced ginger
- 2 tbsp vegan Thai red curry paste
- 1 tbsp low-sodium tamari or soy sauce and 1-15oz can coconut milk
- 1-1/2 cups dried golden/yellow lentils (or sub with red lentils) and about 2 cups low-sodium vegetable broth
- 2 tbsp fresh lime juice
- salt to taste
- chopped fresh basil
Preparation
In 2 tbsp neutral oil (or some veggie broth), sauté 1 large diced yellow onion and 1 sweet potato (peeled and cut into approximately 1/2 inch pieces)
Cook 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/yellow lentils (or sub 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
