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 approximately 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
Preparation
In neutral oil, sauté diced yellow onion and sweet potato until onions are translucent, about 7 minutes.
Add minced garlic and minced ginger and sauté for another 30 seconds.
Mix in vegan Thai red curry paste, tamari or soy sauce, 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 dried lentils and vegetable broth. Bring to a boil, then reduce heat and simmer on low until lentils are cooked, about 7-10 minutes, stirring frequently and adding more broth or water as needed.
Check lentil cooking time on packet if necessary.
Once lentils are done, mix in fresh lime juice and salt to taste.
Serve with chopped fresh basil.
