Thai Coconut and Lentil Curry

A hearty one-pot dish requiring minimal prep time: perfect for those busy uni days.

Modhurima's score out of 5:

Taste: Simplicity: Cost:

Ingredients

Storecupboard Staples

• 1/2 can chopped tomatoes
• 3 tablespoons Thai red curry paste (Blue Dragon is a good vegan option)
• 1 tablespoon oil
• 225g rice
• 1 vegetable stock cube

Other Ingredients

• 1 cup red lentils
• 1 cup water
• 1 can of coconut milk
• Optional: red chilli flakes
• Salt to taste

Method

1. Heat the oil in a saucepan over medium heat.
2. Add the washed lentils, water, and crumble in the vegetable stock cube.
3. Stir in the curry paste until well combined.
4. Simmer until the lentils begin to soften, then pour in the coconut milk, reserving a small amount for garnish.
5. Continue stirring and simmer until the desired consistency is achieved.
6. Add salt to taste and serve.
7. Optionally, garnish with red chilli flakes and a swirl of coconut milk.
8. Enjoy with bread of your choice, plain rice, or as a soup!