Description
Summer Vegetable Red Thai Curry is chock full of good-for-you eggplant, peas, bell peppers, onions, spinach and red lentils.
Ingredients
- 2 Tablespoons Red Curry Paste
- 1 can (10 1/2 Oz. Size) Low Sodium Chicken Broth
- 2 whole Onions, Chopped
- 1 whole Eggplant, Chopped
- ½ cups Red Lentils
- 1 can (14 Oz. Size) Low Fat Coconut Milk
- 6 ounces, weight Soba Noodles
- 2 whole Red Or Yellow Bell Peppers, Seeded And Diced
- ½ cups Frozen Peas
- 2 cups Baby Spinach
- ¼ cups Sour Cream, For Garnishing (optional)
- ¼ cups Thai Basil (or Regular Basil), Chopped, For Garnishing
Preparation
Heat the curry paste in a large non-stick saucepan with a splash of the chicken broth. Add the onions and cook about 3 minutes until they start to soften. Add the eggplant and cook about 3 more minutes until the eggplant is soft. Add a little more broth if the vegetables are starting to stick.
Add the remaining chicken broth, lentils, and coconut milk and simmer for about 10-12 minutes or until the lentils are tender.
Meanwhile, prepare the soba noodles according to package directions.
When the lentils are tender, add the peppers and cook for 5 minutes more. Stir in the peas and spinach and cook until spinach has just wilted.
Serve the curry over soba noodles. Add a dollop of sour cream if desired and garnish with Thai basil.
Recipe adapted from “Summer Vegetable Curry” on BBC Good Food.
