This fragrant #Vegetarian Thai-style green curry is jammed packed with chickpeas and lentils which are great sources of plant-based protein. Served with fluffy lemon basmati rice, it’s a comforting and warming recipe we adore.
Ingredients for 2:
300g Pumpkin Chunks
1 tin Chickpeas – drained and rinsed
1 tin Lentils – drained and rinsed
100g Kale – roughly shredded
Half a Lemon – cut into wedges
100g Basmati Rice
50ml Green Thai Curry Paste
Half a tin Coconut Milk
Quarter cup Water
Add the basmati rice to a medium saucepan of boiling water. As soon as the water boils again, give the rice a good stir, reduce the heat to a simmer for 8-10 minutes. Drain through a colander and season with salt and pepper, keep warm until you’re ready to serve.
Heat a large casserole pan over med-high heat. Add a glug of olive oil and cook the pumpkin for 3-4 minutes until light golden brown
Add kale, coconut milk, half of the curry paste and water. Bring the liquid to the boil and reduce the heat to a simmer, cook until the butternut is soft, about 8-10 minutes. If the sauce evaporates, keep adding more water
Add the chickpeas and lentils, cook for another 2-3 minutes to heat through. The sauce should be of a light consistency, if not, add milk to thin it out
Remove from the heat and taste. If necessary, add more curry paste and season with salt and pepper.
To serve, divide your coconut curry amongst your servings and serve with lemon wedges and basmati
#vegetarianrecipes #veganrecipes #plantbased #vegetariandinner #homecooking #nutrition #healthyeats #realfood #dinnerideas #meatfree #capetown #johannesburg