It’s been a grey and rainy week. I’ve been caught in the rain three mornings in a row trying to go for a run. My umbrella’s all bent out of shape. I don’t want to leave the house.
What’s your favorite rainy evening ritual? Mine looks like sweat pants, bad tv (wuttup Revenge), a glass of red and a curry.
I don’t love the rain, but I don’t mind the excuse it gives me to get cozy, make something warm, and treat myself right.
I was impressed with this recipe for 2 reasons:
It develops a rich Thai flavor in less than a half an hour – if you’re craving a Thai red curry, this is probably a quicker bet than delivery.
It’s also easily adaptable for whatever vegetables you have at home. Asian veggies like bok choy, baby corn and snow peas are all at home here, but mushrooms, green beans, carrots, spinach and even sweet potato are all welcome too.
Spicy Coconut and Lentil Soup
adapted from Donna Hay’s Off the Shelf
(makes 4 serves)
- 2 tablespoons oil
- 2 tablespoons red curry paste
- 4 spring onions, light green and white parts thinly chopped
- 4 cups vegetable stock
- 2 cups coconut cream
- 1 cup red lentils
- 1 1/2 cups button mushrooms, thinly sliced
- 1 cup snow peas, trimmed and sliced in half
- 2 cups spinach, chopped
Heat the oil and curry paste in a large saucepan over a medium-low heat and cook for 2 minutes. Add in spring onions and cook 1 minute.
Add stock, coconut cream and lentils and cook for 10 minutes.
Add mushrooms and simmer for 5 minutes. Add snow peas and cover, simmering for 2 more minutes.
Stir in spinach and let it wilt down. Serve hot with rice or grilled flat bread.