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Heat the curry paste in a large non-stick saucepan with a splash of the chicken broth. Add the onions and cook about 3 minutes until they start to soften. Add the eggplant and cook about 3 more minutes until the eggplant is soft. Add a little more broth if the vegetables are starting to stick.
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Add the remaining chicken broth, lentils, and coconut milk and simmer for about 10-12 minutes or until the lentils are tender.
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Meanwhile, prepare the soba noodles according to package directions.
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When the lentils are tender, add the peppers and cook for 5 minutes more. Stir in the peas and spinach and cook until spinach has just wilted.
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Serve the curry over soba noodles. Add a dollop of sour cream if desired and garnish with Thai basil.