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Thai Red Curry Lentils with Cauliflower and Carrot

Thai Red Curry Lentils with Cauliflower and Carrot

Thai Red Curry Lentils with Cauliflower and Carrot is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 83 %

Ingredients:

1 tbsp

brown sugar
2 cans

canned coconut milk
3

carrots
1/2

cauliflower
3 cloves

garlic
1/2 tbsp

ginger
1

green bell pepper
3 tbsp

lime juice
2 tbsp

olive oil
3 tbsp

red curry paste
2 cups

red lentils
3 tbsp

tamari
1/4 cup

water
1/2

white onion

Instructions:

  1. Heat the oil in a large pot.

  2. Add the onion, garlic and ginger.Cook for 5 minutes on medium heat, stirring.

  3. Add the red curry paste and cook for another minute or two, stirring.

  4. Add the coconut milk, brown sugar, lime juice, tamari and lentils.Simmer over low heat, covered, for about 15 minutes.

  5. Add the vegetables and cook for another 15-20 minutes, covered, stirring occasionally, until everything is soft and cooked. If it gets too thick as it's cooking, add a little water.

  6. Serve over rice or noodles with fresh cilantro and lime.

Wine Pairing :

  • sparkling rose
  • gruener veltliner
  • riesling

Sparkling rosé, Gruener Veltliner, and Riesling are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes.