Here is a comforting recipe of a healthy Thai curry with no coconut milk, from the talented @lowlyfood 😋

You will need:
1 Litre Vegetable Stock
200 g Red Lentils
1 Large Swede, peeled and roughly chopped into 1 inch pieces
2 Large Carrots, peeled and roughly chopped into 1 inch pieces

If you are making homemade curry paste:
50 g Ginger, peeled and roughly chopped
2 Medium Onions, peeled and halved
1 Medium Red Chilli, stem removed
30 g Fresh Coriander
6 Cloves Garlic, peeled
2 Medium Limes, juiced
2 Teaspoons Sugar
1 Teaspoon Turmeric
2 Tablespoon Soy Sauce
2 Tablespoons Vegetable Oil

1. 🌪️ Place all of the paste ingredients into a food processor or blender and blitz until smooth.

2. 🥘 Heat a large deep pan over a medium to high heat. Pour in your curry paste and fry for 2-4 minutes until most of the moisture is removed and the it has begun to take a little colour.

3. 🔪 Add the chopped carrot and swede, the red lentils and finally the litre of vegetable stock. Stir the pan to combine the curry paste with the stock.

4. ⏳ Bring the pan to the boil, then reduce the heat and simmer (lid off) for 20 minutes.

5. 🍲 Now pour about 1/3 of the mixture back into your food processor or blender and blitz until smooth.

6. 👩🏻‍🍳 Return the blended mixture back to the pan with the rest of the curry. Stir to combine and heat through for a few minutes more.

Serve with jasmin rice or cauliflower rice.

Bon Appetit ! 👩🏻‍🌾