Thai Red Lentil and Coconut Curry with Jasmine Rice

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.

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

  1. 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.
  2. Prep veggies Finely dice onion, grate carrots and separate bok choy leaves. Rinse and drain lentils.
  3. 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.
  4. 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.
  5. Make salad Add rocket and almonds to a medium bowl with a drizzle of oil and season.
  6. 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