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Green Thai curry

Cook Time: 1 hour
Pressure cooker: 25 minutes
Total Time: 1 hour 25 minutes
Fancy an aromatic vegan curry with protein-rich lentils and an abundance of vegetables? This Thai lentil curry is not only delicious, but also rich in protein. If you have a pressure cooker at home, there is also a preparation for the pressure cooker. I look forward to your creations.
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Equipment

Ingredients

These Ingredients make:

4 Portions
  • 1 TL Coconut oil
  • 1 Chili pepper
  • 3 Garlic cloves
  • 2 medium-sized onions
  • 1 cm Ginger
  • 200 g Brown lenses
  • 500 ml Water
  • 240 ml Coconut milk
  • 2 TL Curry paste
  • 50 g Pea or soy granules
  • 2 Carrots
  • 2 Paprika
  • 1 Handful Spinach
  • 1 TL Turmeric
  • 1 EL Soy sauce
  • 1 TL Vegetable stock powder
  • 1 TL Curry

Supplement

  • Basmati rice

Toppings

  • Chili
  • Black sesame oil
  • Pistachios
  • Lime

Instructions
 

Prepare vegetables

  1. Finely chop the onions, garlic and ginger.
  2. Cut the chili pepper into rings.
  3. Cut the carrots and peppers into bite-sized pieces.

Prepare the lentils

  1. Rinse the brown lentils thoroughly.
  2. Bring to the boil in a pan with 500 ml water and then reduce to a medium heat.
  3. Simmer the lentils for about 40 minutes until they are soft. Top up with water if necessary.

Prepare the curry base

  1. Heat the coconut oil in a large pan.
  2. Sauté the onions, garlic, ginger and chili until soft.
  3. Add the curry paste and fry briefly.

Add vegetables

  1. Add the carrots and peppers to the pan and fry for about 5 minutes.
  2. Then add the spinach, coconut milk, soy sauce, turmeric, vegetable stock powder and curry.
  3. Mix everything well and simmer for a further 10 minutes.

Incorporate the peas or soy granules and stir in the lentils

  1. Stir in the pea or soy granules and simmer for a further 5 minutes until everything is well cooked.
  2. Add the cooked lentils to the vegetable mixture and mix thoroughly.
  3. Season the curry with salt and pepper to taste.

Prepare and serve the side dish

  1. While the curry is simmering, cook the basmati rice according to the packet instructions.
  2. Serve the vegan Thai lentil curry over rice and garnish with toppings such as chili, black sesame oil, pistachios and lime wedges.

Nutrition

Nutrition Facts
Green Thai curry
Amount per Serving
Calories
378
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
11
g
69
%
Sodium
 
63
mg
3
%
Potassium
 
888
mg
25
%
Carbohydrates
 
46
g
15
%
Fiber
 
20
g
83
%
Sugar
 
7
g
8
%
Protein
 
21
g
42
%
Vitamin A
 
6291
IU
126
%
Vitamin C
 
28
mg
34
%
Calcium
 
119
mg
12
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.