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.
Vegan Red Curry with Bok Choy, Sweet Potatoes, Squash & Lentils
Ingredients
- 1 small acorn squash, washed well and halved
- 2 medium sweet potatoes, peeled and cut into bite-sized chunks
- 3 Tbsp olive oil, divided
- 1 yellow or white onion, peel discarded, diced to make 1 cup
- 1 ½ to 2 Tbsp Thai red curry paste OR Thai Panang curry paste (use a bit more, or less to suit your palate)
- 6 garlic cloves, peels discarded, minced
- 2-inch finger of fresh ginger, peeled and grated OR 1 Tbsp ground ginger
- 2-inch finger of fresh turmeric, peeled and grated OR 1 Tbsp ground turmeric
- 6 cups low-sodium vegetable stock, plus more as needed if soup is too thick once finished
- 1, 13-oz can unsweetened coconut milk OR coconut cream
- 4 heads baby Bok choy OR 1 head regular Bok choy leaves chopped and placed in one bowl; white stems chopped and placed in a second bowl
- 1 cup whole red lentils, picked over and rinsed OR 1 cup split red lentils (Masoor dal)
- Salt to taste
- Fresh lime and minced cilantro for garnish
Instructions
- ROAST SQUASH AND SWEET POTATOES: Preheat oven to 350. Place acorn squash halves cut side down in small roasting pan or ovenable dish with 1/2 cup of water. Cover with foil. Toss cubed sweet potato with 1 Tbsp olive oil; scatter on a parchment lined rimmed baking sheet. Place squash and sweet potato in 350 oven for 30 to 40 minutes until pierce-able by a fork, but not mushy. While sweet potato and squash are roasting, begin the rest of the soup.
- SIMMER STOCK: In a heavy-bottomed soup pot over medium-low heat, add remaining 2 Tbsp olive oil and curry paste, whisking with fork for 1 minute. Add diced onion and cook until onion is soft and translucent. Add ¼ cup water plus minced garlic, grated ginger and turmeric and cook three minutes more until garlic is soft. Add vegetable stock, chopped white stems of bok choy and lentils. Increase heat to bring to a boil; immediately reduce heat to medium-low and simmer ½ hour.
- COMPLETE SOUP: While soup is simmering, peel squash and discard seeds and skin. Cube squash. Add coconut milk (or cream), roasted chunks of sweet potato and squash, and chopped Bok choy leaves to soup pot and simmer an additional 10 minutes until leaves are tender and all flavors are blended well. Season with salt to taste. Add more veggie broth as needed if curry is too thick. Serve curry hot on its own, or with rice. Garnish with lime wedges and cilantro.
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