Red lentil Thai coconut curry

A satisfying vegan curry with tastes that bring Thailand to your kitchen
5/5

“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.”

Vegan food ideas shared with us from our wonderful customer ‘dishingoutplants’. A creative customer and inspiring vegan recipe producer who believes in the incredible power of a plant based diet for our health, You can find out more on Instagram, here the Brit living the sunshine dream shares recipes, nutrition tips, healing herb and plant power informative stories, vegan lifestyle inspiration and even yoga! All set in the glorious backdrop of Menorca, please visit: https://www.instagram.com/dishingoutplants 

 

Ingredients

  • 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

METHOD

  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.