Vegan Thai Curry

   

Someone asked in a comment if I had any warm and cozy fall recipes, so here you go! Carrot and lentil soup with Thai flavours, it is literally a hug in a bowl. With plenty of ginger too. It is blindingly simple but oh so flavourful. Do your body and soul a favor and try this at home. Hit reply, I’d love to hear from you. Love, Sego <3 <3 <3

   

Ingredients

​2 tbsp sesame oil
1 onion thinly sliced
1 garlic clove, minced
2 tbsp fresh ginger, minced
1 tsp of fresh chilli, sliced thinly
1 pack @ blueelephant green curry paste
1 1/2 tbsp tamari
Juice and zest of 1 lemon
2-3 tbsp coconut milk + 1 can
4 medium carrots sliced
2 cups dry red lentils
2 cups yeast free vegetable broth
4 handfuls spinach
1 cup coriander, chopped
Sesame seeds, for garnish
Salt and pepper to taste

 

Method

 

1. Add sesame oil to a cast iron skillet over medium heat, followed by garlic, onion, ginger and chilli and sauté for 5 minutes until fragrant.
2. Next, add the green curry paste, tamari and lemon, sauté for another minute. Add carrots and 2-3 tbsp coconut milk, cook for 2-3 minutes.
3. Add lentils, 1 can of coconut milk and vegetable broth, bring to a boil, then lower the heat to simmer until the lentils are cooked, approximately 20-25 minutes.
4. Take off the heat and stir in the spinach and coriander, cover for a few minutes. Season to taste and sprinkle sesame seeds on top. Serve immediately and send me some telepathic jubilation!