If you haven’t tried this delicious 30 minute Coconut Thai Curry recipe, you don’t know what you’re missing. This dish has been a huge hit in our home for months because it’s flavour and texture are so satisfying! The traditional version is made with heavy cream and is super hard to digest however, I’ve simplified this vegan version while still packing in spicy aromatic flavours with a dose of extra protein-rich lentils for a hearty, whole-some, nutritious plant-based meal.

What you’ll need:
1 tablespoon coconut oil
1 yellow onion, chopped
3 carrots, chopped
3 celery stalks, chopped
1 clove garlic, minced
4 teaspoons curry powder
4 cups filtered water
1 butternut squash, peeled and cubed
1 cup dried lentils
sea salt and pepper to taste
1 can premium full fat coconut milk @chasorganics

Directions:

#1) In a large pot, melt the coconut oil over medium heat. saute the onion, carrots and celery for 3-5 minutes. add the garlic, ginger, and curry powder and saute for about a minute.

#2) Add the water, squash and lentils and add sea salt and pepper to taste. raise the heat to bring the mixture to a bowl and let it simmer for 15-18 minutes! you can leave the lid on.

#3) Stir in the coconut milk and season again with sea salt. If desired, add some fresh parsley or baby spinach. and enjoy alongside some cooked brown rice, cauliflower rice and lean protein such as tempeh, tofu or lean white fish!

I hope you enjoyed our first live cooking show and we hope to cook with you all again soon!!!

XOXO Natalie and Jordan 👩🏻‍🍳👨🏻‍🍳