Veggie & Lentil Thai Curry

Exotic flavors from easily accessible ingredients combined in a delicious curry.
Bojana, a good friend of mine, created the recipe inspired by her Thailand visit.

Time to read: 5 mins | Time to make: 1.5 hours | Yields: 8 servings

Ingredients

• 2 tablespoons extra-virgin olive oil

• 2 red onions, finely sliced

• 4 garlic cloves, grated

• 2 medium carrots, grated on the smallest size

• 1 cup (230 g) dry green lentils

• 1 eggplant, cut into small squares

• 1 zucchini, cut in half lengthwise and then into half-moons

• 1 red bell pepper, cut into squares

• 2 sweet potatoes, peeled and cut into cubes

• 1 teaspoon coconut sugar

• 1 (14-ounce) can coconut milk

• 1 (14-ounce) can chopped tomatoes with juice

Spices:

• Salt and black pepper

• 1 teaspoon curry powder

• 1 teaspoon of chili (avoid if sensitive)

Flavorings:*

• 2 (4-inch) piece lemongrass, from the base of the stalk, sliced

• 1 (2-inch) piece fresh ginger, peeled and roughly chopped

• 2 pieces of galangal

Serving:

• 1 lime, grated lime zest, and juice

• Rice or rice noodles

Method

1. Rinse lentils, place them in the small bowl, cover with water and let soak.

2. Add eggplant to a medium bowl, cover with water, and let it sit for a few minutes. Then, rinse and repeat two more times. This step is optional but recommended as it eliminates bitterness.

3. Prepare all the ingredients as per the instructions in the section above.

4. Preheat the oven to 425°F ( 220°C)

5. Place olive oil in an ovenproof dish. Add the vegetables and the other ingredients. Mix to distribute the sauce and spices evenly.

6. Add flavorings, cover the dish and bake for 1 hour.

7. Check if there is enough liquid and add more water if necessary.

8. Lower the temperature to 350°F ( 180°C) and bake for another 30 minutes.
   (You might need 10 minutes more or less depending on your oven. Tip: check if potato and lentils are cooked - they take the longest to cook.)

9. Remove ginger, lemongrass, and galangal. Add lime zest and juice, mix and serve over rice or noodles.

Notes

* If you don’t have access to individual flavorings, you can always buy Thai Curry paste and add that to the dish instead.

Nutrition facts, per serving:

Energy: 229kcal | Carbs: 30 g | Protein: 6 g | Fat: 12 g