Vegan Thai Green
Cocnut Curry

Vegan and Gluten-Free, this versatile meal can be personalized based on your vegetable preference. I love adding cauliflower for a hearty option. This meal is great for a family or a crowd, or make extras and freeze in single portions for an on-the-go lunch option.​

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Ingredients

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3 cups of vegetable stock

1 small can of lite coconut milk

1-cup red lentils (uncooked)

2 cups of cauliflower rice (fresh or frozen)

4 large carrots, made into ribbons

1 large zucchini, halved and sliced

2 cups of fresh spinach, packed

3 cloves of garlic, minced

1 small white onion, diced

1 small jalapeño, seeded and minced

1 Tbsp. green curry paste (more if you like it extra spicy)

2 Tbsp. soy sauce (or coconut aminos)

1 Tbsp. of fresh ginger, minced

1 Tbsp. ground turmeric 

1 lime, juiced (or 2 tsp of rice vinegar)

1/4 cup chopped cilantro (2 Tbsp. in the mixture, reserve the rest for topping)

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Directions

1. In a large skillet, cook onion, jalapeno, and garlic in 2 Tbsp. vegetable stock medium heat until translucent, add green curry paste, ginger, and turmeric, and mix well. Cook for an additional minute.

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2. To the same skillet add remaining vegetable stock, coconut milk, and soy sauce. Mix well and bring to a simmer over medium heat.

 

3. Add lentils, cauliflower, carrots, and zucchini. Cover and cook until vegetables are slightly tender (about 10 minutes), stirring occasionally. 

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3. Uncover and add spinach, cilantro, and lime juice. Cook for additional 5 minutes uncovered to allow the sauce to reduce a little. 

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4. Top with cilantro and serve with rice of choice (we love jasmine). 

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