Mean and Green

Why should red lentils have all the fun? Today's recipe is a revamp of a recent Bon Appetit recipe that makes green lentils into the star of a green curry. Nom nom nom. Note that the quantity of green curry paste indicated below yields a nice spicy curry, not so hot that you can't taste it and break out in a sweat (that would NOT do in our house). So if you want to take the skin off the roof of your mouth, add more (the original recipe called for a 1/4 cup), and if you fear the heat (no shame), then take it down a notch. (If doing the latter, you could always add some lemongrass paste, or some grated lemon zest, just to give it some zing, without the heat). All in all, this is pretty satisfying with some naan bread to mop of the delicious juices.

The vegetables you use is entirely up to you. I had a turnip begging to be employed for good, so I stuck that in, with a can of baby corn. Any root vegetable would cook nicely in this dish, and again, if you are aiming to limit the heat, then go for something that has a sweet taste, such as butternut squash, or sweet potato. 

Green Lentil Green Curry
Serves 4
adapted from Bon Appetit

2 TBSP coconut oil
1 medium onion, chopped
3 cloves garlic, minced
1-2" piece of ginger root, grated
3 TBSP green curry paste
1 large purple-top turnip, peeled and chopped into 1/2" cubes
3/4 cup of green/brown lentils
4 cups vegetable broth
1 13.5oz can coconut milk
4 cups fresh baby spinach, roughly chopped

1 can baby corn, drained and chopped
1/2 tsp fish sauce
salt
fresh cilantro leaves (coriander) and lime wedges to serve

1. Heat the oil in a large saucepan and add the onion, ginger and garlic. Cook stirring frequently so that it doesn't stick, until the onion is softened (about 5 minutes). Add the curry paste and continue to cook, stirring, until the mixture is fragrant (i.e making you dribble!)

2. Add the turnip and lentils and stir to combine. Then mix in the stock, and 1/2 tsp sea salt. Bring the mixture to the boil, the reduce heat and simmer for around 25 minutes, by which time the lentils should be cooked but not mushy and breaking down. The turnip should also be cooked by this point.

3. Add the coconut milk, spinach, corn and fish sauce, and return to the boil. Once hot, taste for seasoning and add more salt or fish sauce, if needed. 

4. Serve in bowls, topped with fresh chopped cilantro and with lime wedges to squeeze over.