Red Curry Lentil Bowl

Red Curry Lentil Bowl Red Curry Lentil Bowl Make it a Perfectly Balanced Plate & Serve with: 1 cup sliced veggies, your choice and2 tbsp Epicure dip
Make it a Perfectly Balanced Plate & Serve with: 1 cup sliced veggies, your choice and2 tbsp Epicure dip
  • null min prep
  • 20 minutes
  • 340 calories
  • $2.77
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 4 Servings
  • 2 sweet potatoes or yams
  • 1 pkg Thai Red Curry Seasoning (3)
  • 1 can (14 oz/400 ml) coconut milk, preferably light
  • 1 can (19 oz/540 ml) lentils, drained and rinsed
  • 4 C (1 L) baby spinach
  • 1 1/2 C (375 ml) 2% Greek yogurt

Preparation


 
  • Peel potatoes; coarsely chop into large pieces. Place in Rectangular Steamer. Microwave on high, covered, 8-10 min.
  • Meanwhile, in Wok & Glass Lid, combine seasoning and coconut milk. Bring to a boil over high heat; stir in lentils. Cover; reduce heat to medium and simmer 6 min.
  • Stir in potatoes, then gradually stir in spinach, small handfuls at a time. Cover and simmer just until wilted, 1–2 min.
  • Spoon curry into bowls and top with yogurt.

Tip


 

FYI: Sweet potatoes have tapered ends and smooth skin; flesh ranges from light beige to bright orange or slightly purple. Yams are more cylindrical in shape with rough, fuzzy skin; flesh ranges from white to dark purple.

Nutritional Serving Size Per serving:
Calories 340
Fat 9 g
Saturated Fat 7 g
Transfat 0 g
Cholesterol 47 mg
Sodium 630 mg
Carbohydrates 47 g
Fibre 15 g
Sugar 12 g
Protein 19 g

Shop this recipe...

Wok & Glass Lid
$139.95
Rectangular Steamer
$25.00
Thai Red Curry Seasoning (3)
$10.00