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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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With thanks to:

‘Dishing out plants’
www.instagram.com/dishingoutplants/

“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.”

In this recipe

Thai 7 Spice 75g

Thai 7 Spice 75g

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Greenfields Herbs & Spices

Since 1982

Over 40 years since we first opened for business, our philosophy from the beginning has  been to provide quality products with generous quantity at competitive prices, this is a principle we proudly stand by to this day.


Today our products are stocked by leading supermarket chains, cash and carry’s, wholesalers, distributors and independents throughout the UK and Ireland.

With many new products being introduced every year we continue our commitment to research innovative products from the continents while maintaining our core quality.

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