I got so inspired watching youtube cooking videos the other night I had to try this curry recipe and it is now one of my absolute favorite recipes. I love how rich and satisfying this recipe is and it’s vegan (don’t tell Bowen)..he loved it too!
This recipe has all my favorite flavors, spicy red curry, rich coconut milk, bright lemon grass and lots of nutritional value from lentils, purple cabbage and peppers.
I served this over nutty brown rice with salted cashews and green onion. Leave a comment below if you try this recipe! Does anyone out there LOVE Indian food? We aren’t that adventurous but this recipe is easy and will definitely be added to the weekly rotation.
- 1 can coconut milk (I used lite)
- 1 cup lentils, cooked according to package instructions
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 3 small yellow peppers, chopped or 1 large bell pepper
- 2 cups purple cabbage, chopped
- 2 T red curry paste
- 2 tsp lemon grass (optional)
- 2 tsp turmeric
- kosher salt and cracked pepper
- toppings: chopped cashews & green onion
- To prepare lentils, simmer 1 cup lentils with 4 cups water for 30 minutes or until tender but not mushy. In a large saute pan, heat 1 T coconut oil and saute onion, peppers and garlic until fragrant (1-2 minutes), add in red curry paste and turmeric and saute for another 2 minutes. Next, add in coconut milk and bring to a boil, add cooked lentils to coconut broth along with the cabbage and cover and cook for 15 minutes. Serve over brown rice with chopped cashews and green onion.
I have to share with you the sweetest sewing I ever did see. My mom is the most talented, creative woman in the world. She is the best cook (really chef) I know, the most creative lady there is and can sew like nothing I’ve ever seen. She does beautiful french hand sewn work and designs the sweetest outfits for day to day. I am so excited it’s finally my turn for her to get to sew for Bowen V!
I love the paci clips:) Have a happy FRIDAY!!!!