One of my favorite entrees to order in a Thai restaurant is the red curry. I love how the heat is balanced with the creaminess of the coconut milk. The light coconut milk adds richness without the heaviness that often leaves you feeling sluggish after eating. The red lentils help make it more satisfying, as well as thicken the curry. This would be great with any veggies, especially kabocha squash or Japanese eggplant. Hope you’ll enjoy this comforting dish!

Red Lentil-Coconut Curry

2 tablespoons butter or coconut oil
1 large yellow onion, diced
3 cloves garlic, minced
1 teaspoon minced ginger
1 cup red lentils
1 tablespoon red curry paste
1 tablespoon tomato paste
1 tablespoon curry powder
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cayenne powder
3 1/2 cups vegetable broth
2 cups baby spinach leaves, tightly packed
1 (13.5-ounce) can light coconut milk
cilantro, to garnish

1. Heat the butter or coconut oil in a dutch oven over medium-high heat. Add the diced onion and cook until lightly golden and soft. Add in the minced garlic and ginger, and sauté for another 2 to 3 minutes. Add in the red lentils, red curry paste, tomato paste, and spices, and cook until fragrant. Pour in the broth and bring to a boil.

2. Once the lentils and broth reach a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the lentils are soft. Before serving, fold in the fresh spinach leaves, and pour in the coconut milk.
3. Serve immediately. Enjoy!