This veggie laden curry is a favorite go-to for a sweetly spiced and satisfying healthy bowl. I’ve made it either with Thai Red Curry paste, or with Thai Panang Curry paste depending on my mood. Both are hot, red and wonderful. The squash, sweet potato and coconut milk sweetness is balanced with the deep green of the bok choy leaves and earthiness of protein-rich lentils. And the turmeric and ginger in the mix are super-health-boost rhizomes full of anti-inflammatory agents that also add color and tang.
A few helpful notes: If you use fresh turmeric, wear gloves when grating, or you’ll have bright yellow fingers for the rest of the day! I used whole red lentils in the recipe, so they would hold their shape, but split red lentils, which cook more quickly (sold as Masoor dal) can be substituted. For a lower-fat rendition, you can opt for reduced fat coconut milk, but full fat coconut milk or cream makes for a silkier finish. If the soup is too thick once finished, feel free to stir in extra vegetable broth. Continue Reading…