Thai-Style Yellow Lentil and Vegetable Curry
Thai-Style Yellow Lentil and Vegetable Curry
SERVES 2
8 MINS PREP
COOKS IN 25 MINS
This curry is easy and tasty if a bit unusual in that it uses lentil instead of tofu as its vegetarian protein. It is not typical Thai food but is so delicious!
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Ingredients
- 1 tbs. vegetable, coconut or peanut oil
- 1 packets The Spice Tailor Bengali Coconut Lentil Daal (lentils included)
- 125g firm or braised tofu, cubed
- 50g baby or normal bok choi, roots cut off
- 100g mixed exotic mushrooms
- 4 lime leaves, torn into large pieces
- 50ml coconut milk
- Squeeze lime juice or to taste
- ¼ tsp. palm sugar or sugar (optional) to taste
Method
- Heat the oil in a large frying pan and add the mushrooms. Brown a little, season and add the dried chillies from the packet (leave the spices for another day or add them in for added Indian flavour).
- Add the tofu and if not braised, you can give them some colour on the pan. Add in the lentils from the packet along with the lime leaves and bok choi and coconut milk. Bring to a boil, add the sugar to taste and serve.
Ingredients
- 1 tbs. vegetable, coconut or peanut oil
- 1 packets The Spice Tailor Bengali Coconut Lentil Daal (lentils included)
- 125g firm or braised tofu, cubed
- 50g baby or normal bok choi, roots cut off
- 100g mixed exotic mushrooms
- 4 lime leaves, torn into large pieces
- 50ml coconut milk
- Squeeze lime juice or to taste
- ¼ tsp. palm sugar or sugar (optional) to taste
Method
- Heat the oil in a large frying pan and add the mushrooms. Brown a little, season and add the dried chillies from the packet (leave the spices for another day or add them in for added Indian flavour).
- Add the tofu and if not braised, you can give them some colour on the pan. Add in the lentils from the packet along with the lime leaves and bok choi and coconut milk. Bring to a boil, add the sugar to taste and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Bengali Coconut Lentil Daal
A deliciously light, nutty, delicate and subtly spiced daal made from a moreish combination of earthy split yellow chickpeas, coconut flakes and whole spices. It is a mild and moreish dish that is very satisfying.
