Summer Vegetable Red Thai Curry Recipe

Name: Summer Vegetable Red Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Red Curry Paste; 1 can (10 1/2 Oz. Size) Low Sodium Chicken Broth; 2 whole Onions, Chopped; 1 whole Eggplant, Chopped; 1/2 cups Red Lentils; 1 can (14 Oz. Size) Low Fat Coconut Milk; 6 ounces, weight Soba Noodles; 2 whole Red Or Yellow Bell Peppers, Seeded And Diced; 1/2 cups Frozen Peas; 2 cups Baby Spinach; 1/4 cups Sour Cream, For Garnishing (optional); 1/4 cups Thai Basil (or Regular Basil), Chopped, For Garnishing

Servings: persons

2 Tablespoons Red Curry Paste
1 can (10 1/2 Oz. Size) Low Sodium Chicken Broth
2 whole Onions, Chopped
1 whole Eggplant, Chopped
1/2 cups Red Lentils
1 can (14 Oz. Size) Low Fat Coconut Milk
6 ounces, weight Soba Noodles
2 whole Red Or Yellow Bell Peppers, Seeded And Diced
1/2 cups Frozen Peas
2 cups Baby Spinach
1/4 cups Sour Cream, For Garnishing (optional)
1/4 cups Thai Basil (or Regular Basil), Chopped, For Garnishing

1
Heat the curry paste in a large non-stick saucepan with a splash of the chicken broth.
2
Add the onions and cook about 3 minutes until they start to soften.
3
Add the eggplant and cook about 3 more minutes until the eggplant is soft.
4
Add a little more broth if the vegetables are starting to stick.
5
Add the remaining chicken broth, lentils, and coconut milk and simmer for about 10-12 minutes or until the lentils are tender.
6
Meanwhile, prepare the soba noodles according to package directions.
7
When the lentils are tender, add the peppers and cook for 5 minutes more.
8
Stir in the peas and spinach and cook until spinach has just wilted.
9
Serve the curry over soba noodles.
10
Add a dollop of sour cream if desired and garnish with Thai basil.
11
Recipe adapted from Summer Vegetable Curry on BBC Good Food.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Red Curry Paste, 1 can (10 1/2 Oz. Size) Low Sodium Chicken Broth, 2 whole Onions, Chopped, 1 whole Eggplant, Chopped, and more.

Yes, Summer Vegetable Red Thai Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Red Thai Curry

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