Fall is upon us and I’ve been craving hot comfort food as the days grow shorter and the evenings cooler. I’ve adapted a Red Thai Curry recipe to be vegetarian. I used canned lentils, but you could just as easily throw dried lentils in at the beginning, or put everything in a crock pot before leaving for work in the morning and come home to a delicious hot meal.
Makes 8 servings
Ingredients:
2 T red curry paste (or adjust to taste)
2 T coconut aminos (fish sauce replacement)
1 T granulated sugar
1 t Himalayan salt
2 cans full fat organic coconut milk
1 can cooked lentils
1 whole cauliflower
3-4 small potatoes with skin
1 red bell pepper
4 cups cooked organic basmati rice (prepare according to package)
Instructions:
- Prep the veggies: wash, and chop potatoes (with skin) and cauliflower (discard leaves and hard stem) into bite size chunks. Thinly slice red pepper. Set aside.
- In a large pot, whisk together red curry paste, sugar, salt, coconut aminos, and both cans of coconut milk.
- Add potatoes and cauliflower, stir till veggies are covered in curry sauce. Bring to a boil, then reduce heat and simmer on low till potatoes are tender.
- Add drained can of lentils and bell pepper. Simmer till warmed through, keeping bell pepper slightly crisp.
- Serve over rice. Enjoy!
Plum Hill 