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Summer Vegetable Red Thai Curry

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Level: Intermediate

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Description

Summer Vegetable Red Thai Curry is chock full of good-for-you eggplant, peas, bell peppers, onions, spinach and red lentils.

Ingredients

  • 2 Tablespoons Red Curry Paste
  • 1 can (10 1/2 Oz. Size) Low Sodium Chicken Broth
  • 2 whole Onions, Chopped
  • 1 whole Eggplant, Chopped
  • ½ cups Red Lentils
  • 1 can (14 Oz. Size) Low Fat Coconut Milk
  • 6 ounces, weight Soba Noodles
  • 2 whole Red Or Yellow Bell Peppers, Seeded And Diced
  • ½ cups Frozen Peas
  • 2 cups Baby Spinach
  • ¼ cups Sour Cream, For Garnishing (optional)
  • ¼ cups Thai Basil (or Regular Basil), Chopped, For Garnishing

Preparation

Heat the curry paste in a large non-stick saucepan with a splash of the chicken broth. Add the onions and cook about 3 minutes until they start to soften. Add the eggplant and cook about 3 more minutes until the eggplant is soft. Add a little more broth if the vegetables are starting to stick.

Add the remaining chicken broth, lentils, and coconut milk and simmer for about 10-12 minutes or until the lentils are tender.

Meanwhile, prepare the soba noodles according to package directions.

When the lentils are tender, add the peppers and cook for 5 minutes more. Stir in the peas and spinach and cook until spinach has just wilted.

Serve the curry over soba noodles. Add a dollop of sour cream if desired and garnish with Thai basil.

Recipe adapted from “Summer Vegetable Curry” on BBC Good Food.

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