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red lentil coconut curry

Servings: 6 -8 servings
Author: Taylor Ellingson

Ingredients

  • 2 tablespoon coconut oil or canola oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • ½ " knob of ginger minced
  • 1 small jar of Thai Red Curry Paste about ¼ cup
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 14 oz can coconut milk
  • 1 sweet potato peeled and diced
  • 1 cup corn
  • 1 ½ cups snow peas sliced
  • 1 block firm tofu pressed and cut into 1" pieces
  • Sriracha if desired
  • cilantro for topping
  • rice

Instructions

  • In large dutch oven or stock pot, heat oil over medium heat.
  • Add onion, cooking until almost translucent, about 4-5 minutes.
  • Add garlic and ginger, cooking another minute.
  • Add Thai red curry paste, stirring in for 30 seconds.
  • Add lentils, broth, coconut milk, veggies, and tofu.
  • Bring to a boil, then reduce to a simmer, and cook until lentils are tender, about 20 minutes.
  • Add salt, to taste
  • Serve on top of rice, topped with cilantro.
  • Enjoy!