Thai-Inspired Red Lentil Butternut Curry
Although it is now Spring in Canada and we are starting to enjoy longer and sunnier days, I found myself craving a fibre and nutrient dense curry just before we make the official switch over to BBQ dinners and patio drinks.
I craved something plant-based, full of protein that was quick, easy and chockfull of vitamins and minerals to support my body through a busy week along with a massive To Do list and little sleep.
This Thai-Inspired Red Lentil Butternut Curry was then born! I will admit that this is by no means an authentic Thai curry but we do borrow some flavours from Thai cuisine through the use of Thai red curry paste and some fish sauce which allows us to incorporate some of those well-known Thai flavours.
Ingredients
1 medium onion, diced
1/2 tsp ginger, grated
1 tbsp coconut oil, heaping
2-3 tbsp Thai red curry paste
2 cups butternut squash, cubed, frozen
1 cup split red lentils*
1 cup shredded kale strips (can purchase pre-chopped)
2 cups no salt vegetable or chicken broth
1 can (14 oz) full-fat coconut milk
4 drops of fish sauce
1/2 tsp sea salt or pink salt
1/2 cup fresh cilantro, roughly chopped for garnish
Prepare all ingredients as listed above.
In a large pot on medium heat, add the heaping tbsp of coconut oil and sauté the onions and ginger with the 1/2 tsp of salt for about a minute until softened and starting to brown.
Add a splash of broth to deglaze the pot when the ginger starts to stick to the pot then add the butternut and sauté until softened.
Add in the curry paste. Mix to combine.
Stir in the lentils, remaining broth, coconut milk and fish sauce.
Bring the pot to a boil then reduce to a simmer for 10 mins. Add the kale after the 10 minutes and simmer for a remaining 10-15 mins until the lentils and butternut are done to your liking.
Taste and adjust the seasoning. Adding more salt for saltiness, more fish sauce for umami.
Serve over rice topped with cilantro and enjoy!
*I like to also add in a few extra pinches of red pepper flakes or extra curry spice (this one is spicy!!) to make the curry spicy but this is completely optional
**If you have time, soak your lentils overnight in a bowl of water for a faster cook time and easier digestion.