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
- 2 cups low-sodium vegetable broth
- 2 tbsp fresh lime juice or rice vinegar
- salt to taste
- chopped fresh basil for serving
Preparation
Sauté onion and sweet potato in 2 tbsp neutral oil or veggie broth until onions are translucent, about 7 minutes.
Add minced garlic and ginger and sauté for another 30 seconds.
Mix in curry paste, tamari, and coconut milk. Bring to a boil, then reduce heat and simmer covered until sweet potato softens, about 20 minutes.
Transfer to a blender and blend until smooth.
Return curry to saucepan, add lentils and vegetable broth. Mix well, bring to a boil, then reduce heat and simmer on low until lentils are cooked, about 7-10 minutes. Stir frequently and add more broth or water as needed. Check lentil cooking time on packet.
Once lentils are done, mix in lime juice and salt to taste.
Serve with chopped fresh basil.
