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Plant-Based Asian Lentil Curry

plant-based-asiancurry

Plant-based Asian food is comfort food to me, it warms up my heart and soul. I especially like the taste of red curry and yellow curry, so why not combine these flavors? In this plant-based dinner recipe I have combined a base which consists of yellow & red curry and coconut milk for that creamy Asian taste. Crazy delicious!

I can never decide if I’m going for the brown or black rice! Black rice contains more nutrition though - 8.9 grams protein and 2.4 milligrams iron. Brown rice contains 3 grams protein and 0.4 milligrams iron. White rice is even lower. But I think brown rice taste better. Conclusion – you chose the rice! Scroll down for recipe J If you want to see a video of this recipe, head over to my Instagram @fivesechealth

plant-based-asian-curry

Plant-Based Asian Lentil Curry

 

Ingredients (serves 4)

-       4 portions of black or brown rice
-       3 garlic cloves, minced
-       ½ cup chopped scallions
-       2tbsp ginger, minced
-       2tbsp red curry paste
-       2tbsp yellow curry powder
-       1 can (450g) coconut milk
-       ½ cup cococnut cream (from carton)
-       ½ cup water
-       ½ cup red lentils
-       1 lime, juice
-       1 cup mushrooms
-       1 cup broccoli + the stem
-       1 red bell pepper, chopped
Topping:
-       Red cabbage
-       Fresh Coriander

Insructions

-       Start by preparing the rice according to the instructions on the package
-       In a deep frying pan or wok pan with water, cook the garlic, scallions and ginger until the scallion is soft
-       Add the red curry paste and yellow curry powder and cook on medium heat for 1 min
-       Add the coconut milk, coconut crea, water, lentils, lime, and let simmer for 10 minutes
-       Add the mushrooms and broccoli and let simmer for 1 minute
-       Add the red bell pepper and let simmer 10 minutes or until lentils are soft
-       Serve with rice and top with some red cabbage and coriander. Enjoy!