Thai Red Lentil Curry
Ingredients
- 1 cup red lentils
- 1 can chickpeas, rinsed and drained
- 2 tbsp vegan Thai red curry paste
- 1/2 medium red onion
- 1 8oz container sliced mushrooms
- 1 tbsp soy sauce
- 2 tsp garlic chili sauce
- 2 cups unsweetened almond milk or coconut milk
- 1 cup of water
- 3 cloves garlic, minced
- 1 inch ginger, minced
- Juice of 1/2 a lime
- 1 diced up veggie of your choice (I used bell pepper but you could do zucchini, broccoli, carrots, etc)
Preparation
Add onion and mushrooms to a pan and allow to cook until onions are translucent.
Add in ginger and garlic and allow to cook until fragrant.
Add in lentils, chickpeas, curry paste, soy sauce, and chili sauce.
Stir to combine with ingredients in the pan then add milk and water.
Allow to come to a boil then reduce to a simmer and cover.
Allow to cook covered for 20 minutes.
Remove lid and continue cooking for another 10 minutes on a low heat to thicken.
Turn off heat and add lime juice.
Serve with greens and rice or quinoa.
