Coconut Curry Greens with Lentils
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 289
- Total Fat
- 17
- Saturated Fat
- 11
- Carbohydrates
- 26
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 11
- Sodium
- 549
- Total: 55 min
- Active: 40 min
Ingredients
2 tablespoons unsalted butter or ghee
1/2 Spanish onion, peeled and diced 1/2-inch
1 carrot, diced 1/2-inch
Kosher salt and freshly ground black pepper
1 tablespoon minced ginger
4 cloves garlic, minced
2 tablespoons red Thai curry paste
One 13.5-ounce can coconut milk
3 cups chicken or vegetable stock
1 cup orange dal lentils (split red lentils)
3 cups roughly chopped Swiss chard
3 cups baby spinach
2 tablespoons fish sauce
Cooked long grain rice, such as basmati, for serving
1/4 cup almonds, toasted
1/4 cup fresh mint leaves
1/4 cup pomegranate seeds
Lime wedges, for serving
Directions
- In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
- Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
- Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.