Red lentil Thai coconut curry

A satisfying vegan curry with tastes that bring Thailand to your kitchen
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  • 250 g of organic red lentils
  • 1 can of light coconut cream
  • 3tbsp of Greenfields Thai 7 Spice
  • 300 g of natural tomato
  • 1 onion
  • 4 garlic cloves
  • 2 carrots
  • 20 cm piece of fresh ginger
  • 1 + 1/2 litres of water
  1. Lightly fry the onion, garlic, ginger and carrots in a little oil, add the tomato and lentils and stir well
  2. Add half the water and boil for 20 minutes.
  3. Add the Thai 7 Spice, the coconut milk and remaining water and simmer for a further 15 minutes.
  4. Serve with rice, noodles or vegetables.
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In this recipe:

With special thanks to:

‘Dishing out plants’

“There is no need to take a trip to Thailand to enjoy a delicious Thai curry, all you need is a beautiful blend of spices to bring that flavour to your kitchen. The Thai 7 Spice is blended using the finest paprika, chilli, turmeric, fenugreek, garlic, ginger, cumin, mustard, cloves, celery and bay leaves.”

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