Print

Creamy Lentil Coconut Curry with Roasted Vegetables

  • Author: Becca Stallings
  • Yield: 8 servings
  • Category: main dish
  • Cuisine: Thai

Description

This yellow curry with coconut milk and vegetables also includes red lentils, which thicken the creamy sauce and add protein and iron.


Ingredients

  • A medley of vegetables totaling about 4 pounds, such as
  • 6 small Asian eggplants or 1 typical American eggplant
  • 1 bunch broccoli
  • 3/4 pound green beans
  • 1 red pepper
  • 1 green pepper
  • 7 carrots
  • 2/3 onion
  • 2 cups water
  • 1 cup uncooked red lentils
  • 2 Tbsp. yellow curry powder
  • 2 cloves garlic
  • dash nutmeg
  • 1 tsp. honey
  • 15 oz. coconut milk
  • 1 Tbsp. lime juice
  • salt (Use the code kitchenstewardship for 15% off of your first purchase) to taste
  • fish sauce to taste (I used about 1/2 tsp.)
  • chili paste to taste (I used 2 Tbsp.)
  • cilantro, if desired
  • oil for roasting–I like to use coconut oil on the pan and drizzle peanut oil on top of the veggies.

Instructions

  1. Cut up all the vegetables into small chunks. (I set aside the broccoli leaves and roasted them separately to use in another meal.)
  2. If using eggplant, place it in a colander over a bowl, and toss it with salt. Let stand while you prepare other ingredients. (This drains some of the bitter juice from the eggplant, improving its flavor and texture.)
  3. Preheat oven to 425F.
  4. Start cooking rice, if you plan to eat rice with this meal.
  5. Put water, lentils, curry powder, nutmeg, and honey in a saucepan over high heat. Crush in the garlic. Cover and bring to a boil. Then reduce heat and simmer, covered, stirring occasionally, about 20 minutes or until lentils are very soft and have absorbed most of the water.
  6. Meanwhile, grease the pans. You will need several pans with raised edges, such as cookie sheets, cake pans, or casserole dishes. You don’t need to have a different pan for each vegetable.
  7. Spread vegetables in a single layer on pans. Drizzle with oil. Stir and flip so they are coated with oil on all sides.
  8. Place vegetables in oven and set timer for 10 minutes. (I put in the first pan as soon as it’s ready, then fill another pan, adding one to the oven every 10 minutes. I don’t have the counter space to set out all the pans at once!)
  9. When timer goes off, stir vegetables and check if they are done. If not, give them another 10 minutes. Most vegetables take 20-40 minutes. They are done when they are browned and some pieces are a little blackened.
  10. As vegetables are ready, scoop them off the roasting pans into a large mixing bowl or soup pot. Cover it to keep warm.
  11. When all veggies are ready and the lentils are ready, combine them in the mixing bowl with the coconut milk, lime juice, fish sauce, and chili paste. Taste and adjust seasoning as you like. (If you didn’t use salted eggplant, you’ll probably need to add salt.)
  12. Serve over rice and garnish with cilantro, if desired.


Nutrition

  • Serving Size: 397g
  • Calories: 294
  • Sugar: 8g
  • Sodium: 119mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 10g
  • Protein: 10g
  • Cholesterol: 0mg