Meatless Monday: Green overload lentil curry

Finally! A whole week after my vegan challenge, and I have the pictures to put up for my super green overload lentil curry recipe.

Lentils are amazing. Filling, nutritious, full of proteins and whatnots. They’re a fantastic staple for any vegetarian or vegan diet, and they’re quick to cook. They’re cost effective, too!

This green lentil curry has all the delicious nutrition of lentils and coconut milk, with a turbo boost of healthy deliciousness with green tea broth, green curry paste, lime juice, and green veggies.

Green overload!

Green overload!

Cost: Under $8/4 servings.

Time: ~30 minutes


1 can coconut milk (I always use full fat)

2 tbs green curry paste, or more to taste

1 green pepper

1 zucchini, sliced

1 green pepper, chopped into small bits

1 bunch kale, shredded

1 cup green lentils

2 green tea bags

1 lime


Other vegetables that you like — I used red onion, and carrots — chopped

Other spices, to taste. I recommend sriracha, if you like spice.


In a saucepan, cook 1 cup lentils in 3 cups water. Add 2 tea bags to the water while it heats to make a tea. Bring water to boil, reduce heat, and simmer for 8-10 minutes. When they are soft, drain the lentils; they will be fragrant with tea flavor. Reserve the water if you wish, and add to the stir fry in place of extra coconut oil.

In a large frying pan, heat coconut oil until warm. While oil is heating, combine coconut milk and 2 tablespoons green curry paste, or more to taste. When the oil is hot, add the vegetables in order from toughest to tenderest. Carrots, then zucchini, then red onion and green pepper, for example. Add more coconut oil to coat the vegetables and stir until the vegetables are just tender, but don’t cook them all the way.

Add the green lentils and mix into the vegetables. Immediately add the coconut milk and green curry paste mixture, as well as any other spices you may wish to add. Let cook uncovered over low heat for 20 minutes, until the liquid has reduced by at least half and the vegetables are cooked to the desired texture. Take off of heat, and squeeze the juice of half a lime over before serving. If you dislike raw kale, add shredded kale at this stage and allow to wilt.

Serve over rice or noodles, adding raw shredded kale if you choose.



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One comment

  1. Pingback: Vegan Challenge Wrap-up | The Five Fs (Or the Four Fs and a Ph)

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