Recreate your favourite takeaway with this delicious vegetarian Thai green curry made from fragrant herbs and fibre-rich lentils. A great meal for food prepping so you can enjoy multiple serves during the week!
Serves: 8 | Total Time: 50 minutes
Ingredients
Curry Paste:
- 2 stalks lemongrass, thinly sliced
- 3-4 green chillies (depending on how much spice you desire)
- 6 spring onions, thinly sliced (green portion only)
- 1 tbsp fresh grated ginger
- 1 tbsp fresh grated galangal
- 1/2 cup chopped fresh coriander (including stems)
- 1/2 cup fresh Thai basil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp soy sauce
- 1 lime, zest and half its juice
- 1/2 tsp ground black pepper
Curry Paste:
- 1-2 tsp gluten-free soy sauce (adjust to taste)
- 2 cups canned lentils, washed and drained
- 1/2 cup low FODMAP vegetable stock
- 2 red capsicums, cut into strips
- 2 medium carrots, cut into circles
- 400g can coconut milk
- small handful spring onions, thinly sliced (green portion only)
- 1 tsp coconut sugar
- 3/4 cup baby corn
- 1 lime, sliced into wedges (for serving)
Method
- Place all the curry ingredients in a food processor. Whiz everything together until you end up with a thick, green paste.
- Warm the curry paste in a large pan on a low heat for 2-3 minutes until extremely fragrant.
- Add the lentils and stir, coating them in the curry paste. Cook for another 4-5 minutes on a medium heat. Add the coconut milk, vegetable stock, soy sauce, and coconut sugar and bring to a boil for a couple of minutes.
- Turn the heat down. Add the capsicums, baby corn, carrots and spring onions and allow the curry to simmer for at least 15 minutes until the sauce thickens.
- Season with salt and pepper.
- Divide curry between plates. Serve with rice and a wedge of lime.
Recipe and image kindly contributed by Simone Austin, Advanced Sports Dietitian and Chief Health Officer of Healthylife for our Love Your Legumes eBook.