Recipe

This Fragrant #Vegetarian Thai-style Green Curry Is Jammed P

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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
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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.
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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
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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
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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
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Remove from the heat and taste. If necessary, add more curry paste and season with salt and pepper.
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To serve, divide your coconut curry amongst your servings and serve with lemon wedges and basmati
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