Creamy Golden Lentil Thai Coconut CurryThis recipe is a keeper! It was a huge hi…
?Creamy Golden Lentil Thai Coconut Curry?This recipe is a keeper! It was a huge hit with the kids and hubby and they want me to make it all the time now. (Except that I rarely make the same exact meal twice as I’m always trying out new concoctions.)
?Recipe: In 2 tbsp neutral oil (or some veggie broth), sauté 1 large diced yellow onion and 1 sweet potato (peeled and cut into approximately 1/2 inch pieces). Cook until onions turn translucent, about 7 minutes. Add 3 minced garlic cloves and 1 tbsp minced ginger and sauté another 30 seconds. Mix in 2 tbsp vegan Thai red curry paste, 1 tbsp low-sodium tamari or soy sauce and 1-15oz can coconut milk. Bring to a boil before reducing heat and simmer (covered) until sweet potato softens, about 20 minutes. Transfer to blender and blend until smooth. Return curry to saucepan and add 1-1/2 cups dried golden/yellow lentils (or sub with red lentils) and about 2 cups low-sodium vegetable broth. Mix well. Bring to a boil before reducing heat and simmer on low until lentils are cooked, about 7-10 minutes. Stir frequently and add more broth and/or water as needed. (Check lentil cooking time on packet.) Once lentils are done, mix in 2 tbsp fresh lime juice (or rice vinegar) and salt to taste. Serve with chopped fresh basil.
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