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Massaman Coconut Curry Lentils

Name: Massaman Coconut Curry Lentils
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tbsp coconut oil; 1 tbsp shallot (minced); 2 tbsp garlic (minced); 2 tbsp ginger (minced); 2 tbsp massaman curry paste; 2 tbsp lime juice; 1 1/2 cup light coconut milk; 1 cup sundried tomatoes; 1 1/2 cup lentils (gold); 1 Thai peppers (chopped for spice); 1 tsp stevia (to sweaten it)

Massaman Coconut Curry Lentils are an easy way to make massaman a more vegan-friendly dish. We found pink lentils at the Indian market which are also available in Thailand and they compliment the pinkish coloration.

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A quick summary of my unique recipe

You can make this dish spicy or mild, depending on how you like it. I added a few less common ingredients and I like to eat my massaman with avocados. Usually, you see it with potatoes too. I left them out for simplicity sake for this recipe. If you want to be a purist with the vegan thing you can make your own massaman curry and make sure there are no fish containing products. It's always healthier and fresher to make your own pastes anyways.

Homemade Masaman Curry Paste Recipe

Making it simple

We understand how busy life can be and that you may not have time to do much mincing and cutting. It's really not that time consuming, even with the extra ingredients. I got the inspiration from this recipe which advertises it can be done in 20 minutes. It took me longer than 20 minutes because I was taking photos but I think you could really simplify it and do it in about 10 minutes. First, you could use a pre-made massaman curry paste. Second, you could leave out the minced garlic, shallots, and ginger. That said, Here... Is the recipe. 🙂

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