I am part of a soup loving family. We will eat anything soupy or stew-like anywhere, anytime! This recipe in particular is one of my son’s favorites and I can’t say I blame him. Nor do I mind cooking it for him since it is so good and so nutritionally balanced. Providing everything from nutrients, vitamins, and fiber from the vegetables to healthy saturated fats from the coconut milk, and a great source of plant based protein from the lentils. Coconut curry is creamy, flavorful and comforting. Especially this time of year when the weather is starting to cool down.
- 2 teaspoons of coconut oil
- 2-3 garlic cloves chopped
- 1 yellow onion, diced
- 2 celery stocks, chopped
- 2 carrots sliced
- 1/2 a bell pepper, color of your choice, chopped
- 2 cups of leafy greens of your choice, destemmed & chopped (kale, swiss chard, or spinach)
- 1 can of diced tomatoes (BPA free) or 1 3/4 cup of fresh diced tomatoes
- 1 canned full fat coconut milk (BPA free)
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground ginger or 1/2 an inch knob of fresh ginger, grated
- 2 heaping teaspoons of red curry paste
- 1 wedge of lime
- 5 cups of vegetable broth
- 2 cups of red split lentils
- Cilantro (optional for topping)
- Green onions (optional for topping)
- Place coconut oil to your pot over medium heat. When melted, add chopped onion, sauté and stir around until translucent, about 3 minutes. Add garlic, and continue to stir and sauté for another minute.
- Now place all of your vegetables except your greens to the pot. Stir around to coat with oil then add your ginger, salt, red curry paste and squeeze in that wedge of lime. Mix around until all vegetables are coated with seasonings.
- Toss in tomatoes, coconut milk and five cups of vegetable broth. Bring to a boil
- Reduce heat and add lentils, simmer for 25 minutes
- Remove from heat, add greens and stir.
- Optional: Top with more lime, cilantro and/or green onions and enjoy