Lentil Green Curry with Jasmine Rice & Vegetables

Lentil Green Curry

with Jasmine Rice & Vegetables

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dinner

Kaffir lime leaves are often difficult to find in local grocery stores, and their taste is difficult to mimic, so we’ve included dried ones here with an intense kaffir flavor. The green curry paste will compliment the kaffir, with lemongrass, galangal, coriander, cumin, cardamom, turmeric, and fresh ginger.

Winter Recipes Fall Recipes High-Protein Gluten-Free Nuts Root Vegetables Leafy Greens Beans/Legumes Grain Bowl Dinner Mediterranean
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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
870
FAT
29g
CARBOHYDRATES
133g
PROTEIN
26g

MAIN INGREDIENTS

  1. ½ cup brown lentils
  2. ¾ cup jasmine rice
  3. Fresh Thai basil
  4. 2 cans coconut milk
  5. 1 tbsp green curry paste
  6. 2 dried kaffir lime leaves
  7. 2 tbsp tamari
  8. 2 packets turbinado sugar
  9. 12 oz mixed fresh vegetables
  10. 1 lime
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Medium saucepan with lid
  • Small saucepan with lid

INSTRUCTIONS

1
Start the lentils
Rinse and sort the brown lentils. In a medium saucepan, combine the lentils and 1 cup water and bring to a boil. Cover, reduce heat to low, and simmer lentils until all of the water is absorbed and the lentils are just tender, about 20 to 25 minutes.
2
Cook the rice
Combine the jasmine rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes.
3
Prepare the vegetables
Hand tear the Thai basil leaves.
4
Build the curry sauce
Once the lentils are tender, add both cans of coconut milk, green curry paste, kaffir lime leaves, tamari, turbinado sugar, and ½ tsp salt. Stir and bring to a simmer. Reduce heat to low and cook until curry is slightly thickened, about 3 to 4 minutes.
5
Add the vegetables
Add the mixed fresh vegetables to saucepan with the curry. Stir well to combine and cook until the vegetables are crisp-tender, about 3 to 4 minutes.
6
Serve
Halve the lime and add the juice from half to the curry. Cut the remaining half into wedges. Divide the jasmine rice between shallow bowls. Top with the lentil green curry. Sprinkle with Thai basil leaves and serve with lime wedges.