Ingredients
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1 tablespoon Vegetable Oil
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2⅓ cups Yellow Onion
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1 tablespoon red Curry Paste
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4 cups Vegetable Stock
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2 cups Carrots
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2 tablespoons fresh Ginger
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⅛ teaspoons Red Chili Pepper
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3 cloves Garlic
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1 cup small red Lentils
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15 ounces canned yellow Soybeans
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⅓ cup fresh Cilantro
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¼ teaspoons Sea Salt
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¼ teaspoons Black Pepper
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6 tablespoons plain Yogurt
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Fresh Cilantro
Directions
A spicy sweet curry packed with flavor thanks to the red curry paste, cilantro, and ginger. A dollop of yogurt will help to cool its heat.
Steps
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1
Done
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Over medium-high heat, warm the oil in a large saucepan. |
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2
Done
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Add onion and sauté for 2-3 minutes or until softened. |
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3
Done
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Add in the curry paste, stir, and cook for a further minute before pouring in half a cup of the stock. Stir again, and add the chopped carrot, minced ginger, red pepper and minced garlic. Cook for 6-7 minutes. |
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4
Done
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Add the remaining stock along with the lentils and yellow soybeans. Bring the mixture to a boil before turning the heat down to a simmer and leaving to cook for 10-12 minutes. |
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5
Done
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Sprinkle with the minced cilantro, sea salt, and black pepper. |
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6
Done
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Stir well and ladle into bowls. Top each with a dollop of plain yogurt and a garnish of fresh cilantro. |
