Meal prep coconut curry lentils is so easy and quick. I love meal prepping for so many reasons one being that it takes the guessing work out of “whats for dinner”. Even though meal prepping is fantastic, I sometimes get tired of eating the same meal for dinner 4-5 days in a row. The flavor in this recipe is exceptional and unlike some recipes, I guarantee it doesn’t get old. There is complete satisfaction in every bite. Thanks to Sonja & Alex at “A Couple Cooks” for this great idea!
Looking for another Thai recipe? Check out Easy Panang Curry
Plant Based Ingredients
The coconut milk used in this recipe is what gives the dish a great, creamy consistency without the fat or calories of actually using cream. Lentils are a healthy source of plant based protein.
Additionally, plenty of greens were used in the creation of this recipe. Kale was used in this recipe which provides an excellent source fiber, vitamin K and C, as well as iron and other minerals. It’s also an antioxidant and provides several health benefits. Finding recipes which mask the funky texture of kale can be tough but this recipe takes care of that. The kale and spinach are sautéed together in oil to take away the “bite” kale often has without loosing the earthy, rich flavor. Speaking of spinach, we threw in a ton of spinach into this recipe as well. Spinach also contains the vitamins and minerals our bodies crave.
What makes this different from the other Thai dishes we make? Its the red curry paste! The flavor is so fresh and does not make this dish too spicy. The best news is all these ingredients including the red curry paste can be easily found in your local grocery store. Red curry paste is often found in the international isle.
The finished product looks and tastes great. I personally like to have this for dinner for the week but it can certainly be used as a lunch too. We truly hope you enjoy this dish as much as we did. Originally, this recipe was from a fellow blogger, Sonja at “A Couple Cooks“. We adapted their recipe a bit for our dietary needs and you certainly can too. As usual, if you have any questions please contact us.
- 2 cups uncooked basmati rice
- 2 cups lentils (brown)
- 1 bag (6-8oz) of spinach
- 1 bag (6-8oz) of kale
- 1 tablespoon olive oil
- 15-ounce can of reduced fat coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons tomato paste
- 1 teaspoon salt
- Fresh ground black pepper
- Cook the rice
- Add 6 cups warm water and lentils to a saucepan. Bring to a low boil, then boil for about 20 minutes until tender.
- Meanwhile, wash the greens, remove the stems and chop the leaves.
- In a wok or large skillet, heat the olive oil over medium high heat. Add the greens and sauté for several minutes until tender and bright green.
- When the lentils are done, drain well, then add a few pinches of salt.
- Add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
- Taste and add a few pinches of salt if desired. Serve over rice.
Macros are as follows: Calories: 453 Fat: 10 g Carbs: 66 g Protein: 25 g
Did you meal prep coconut curry lentils? If you made this recipe, leave us some love below!