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Red Lentil and Summer Vegetable Thai Curry | www.theeverykitchen.com

Red Lentil and Vegetable Red Thai Curry

Adapted from Summer Vegetable Curry at BBC Good Food
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Danielle Cushing

Ingredients

  • 2 tablespoons red curry paste
  • 1 can low sodium chicken broth 10.5 fl. oz.
  • 2 onions chopped
  • 1 eggplant diced
  • 1/2 cup red lentils
  • 1 can low fat coconut milk 14 fl. oz.
  • 2 red or yellow bell peppers seeded and diced
  • 1/2 cup frozen peas
  • 2 cups baby spinach
  • 6 ounces soba noodles
  • sour cream optional, for garnishing
  • Thai basil or regular basil, chopped, for garnishing

Instructions

  1. 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.
  2. Add the remaining chicken broth, lentils, and coconut milk and simmer for about 10-12 minutes or until the lentils are tender.
  3. Meanwhile, prepare the soba noodles according to package directions.
  4. 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.
  5. Serve the curry over soba noodles. Add a dollop of sour cream if desired and garnish with Thai basil.