1400 700 vegan lentilgreencurrywithbrownrice horizontal

Lentil Green Curry

with Brown Rice & Vegetables

dinner

Oil free Tamari Nuts Lime Lentils Fruit Coconut Milk Coconut Cilantro Carrot Brown Rice Broccoli Beans/Legumes Grain Bowl Dinner Thai High-Protein Gluten-Free
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
790
FAT
30g
CARBOHYDRATES
106g
PROTEIN
26g

MAIN INGREDIENTS

  1. ½ cup brown lentils
  2. 8 oz precooked brown rice
  3. 1 lime
  4. ¼ oz fresh cilantro
  5. 11 oz coconut milk
  6. 1 tbsp green curry paste
  7. 2 dried makrut lime leaf
  8. 2 tbsp tamari
  9. 2 tsp turbinado sugar
  10. 10 oz mixed fresh vegetables
  11. Salt*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (coconut)
Nutrition

TOOLS

  • Medium saucepan with lid

INSTRUCTIONS

1
Start the lentils

Rinse and sort the brown lentils. In a medium saucepan (large pot), combine the lentils and 1 cup (2 cups) water and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and lentils are tender, 20 to 25 minutes.

2
Prepare the vegetables

Make a small tear at the top of the brown rice bag(s) and microwave for 1 minute. Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Pick and roughly chop the cilantro leaves.

3
Build the curry sauce

Once the lentils are tender, add the coconut milk, green curry paste, makrut lime leaves, tamari, turbinado sugar, and ½ tsp (1 tsp) salt. Stir, and bring to a simmer. Reduce heat to low and cook until the curry is slightly thickened, 5 to 8 minutes.

4
Add the vegetables

Add the mixed fresh vegetables to the curry. Stir to combine and cook until the vegetables are crisp-tender, 3 to 4 minutes.

5
Serve

Add the lime juice to the curry. Divide the cooked brown rice between bowls. Top with lentil green curry and chopped cilantro. Serve with lime wedges. Enjoy!