Thai Red Lentil and Coconut Curry with Jasmine Rice
Ready in 30 minutes
• Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 28, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 28, 2018.
Ingredients
Jasmine Rice
- 1½ cups jasmine rice
- 2¼ cups water
Curry
- 1 brown onion
- 2 carrots
- 2 baby bok choy
- 2 cans lentils
- 2-3 Tbsp Thai red curry paste
- ½ cup vegetable stock
- 425ml coconut milk
- 1 Tbsp soy sauce
TO SERVE
- 1 bag rocket
- 1 pack sliced almonds
- 150g yoghurt
- ½ bunch coriander
Steps
-
Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
-
Prep veggies Finely dice onion, grate carrots and separate bok choy leaves. Rinse and drain lentils.
-
Cook curry Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion and carrots with ½ tsp salt for about 3 minutes, until tender. Add curry paste and cook a further 1-2 minutes, until fragrant. If you are worried about heat, simply start with 2 Tbsp paste and add more to taste.
-
Simmer curry Add stock, coconut milk and lentils to pan and bring to a simmer. Reduce heat to medium and simmer for about 7 minutes, until thickened. Add bok choy and soy sauce and cook for a further 1 minute, until bok choy has just wilted.
-
Make salad Add rocket and almonds to a medium bowl with a drizzle of oil and season.
-
Serve rice topped with curry, yoghurt and a handful of rocket salad.
Nutritional Information
Energy |
2846 kj 680 kcal |
---|---|
Protein | 16.2g |
Carbohydrate | 64.2g |
Fat | 39.8g |