Green Curry Lentils and Pasta
"For wimps like me, you will use less green curry than called for! The original recipe calls for canned lentils; I adjusted this to use dry lentils. If you do use canned lentils, add them when you add the spinach, near the end."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (436.7 g)
- Calories 882.5
- Total Fat - 54.4 g
- Saturated Fat - 37.7 g
- Cholesterol - 23.1 mg
- Sodium - 730.5 mg
- Total Carbohydrate - 78.7 g
- Dietary Fiber - 23.8 g
- Sugars - 8.6 g
- Protein - 30.4 g
- Calcium - 155.8 mg
- Iron - 12.9 mg
- Vitamin C - 27 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat oil in Dutch oven over medium heat. Add carrot, onion, garlic, curry paste and some of the salt. Cook, stirring and scraping until onion is translucent and paste is fragrant and starts to stick to the pot.
Step 2
Add lentils, half the coconut milk, pasta and 2 cups or so of water. Simmer until carrot and lentils are tender and pasta is al dente.
Step 3
Add spinach and remaining coconut milk to pot. Bring to a boil and cook for a couple minutes until spinach is wilted.
Step 4
Remove from heat and stir in lime juice. Adjust seasonings, adding more salt if needed.
Tips
No special items needed.
0 Reviews
You'll Also Love
