Collect your ingredients and get them ready for the chopping block!! Cut up all your veg into bite sized chunks. You can use whichever vegetables you like, I used ones that I find tasty!
As a rule of thumb, I stick to white and green ingredients in my green curry. It seemed to suit the logic of my taste buds 😁
I use coconut milk, but you could use the cream for a smoother finish. Adjust the amount of milk based on how many veg you put in the pot. You can always top up with hot water.
Chop up the onions and ginger. Add a glug of oil, chopped onions, ginger and green curry paste to a large saucepan and fry. Add one tin of coconut milk and then add 1-2 cups of lentils.
In the meantime, slice up the aubergine and lightly sweat it by drizzling salt onto the slices. After 5-10min rinse it off and chop up.
The lentils take 10-15 minutes to cook, so they go in first. Once they have started to soften you add the rest of the veg. The harder veg, such as potatoes, you add first and then the rest.
NOTE: if you like your food more raw, like me, add near the end of cooking time. If you like it thoroughly cooked, like a stew, add earlier! Easy peasy!
Once all the ingredients are in, leave to boil on a medium heat with the lid halfway on (for steam to escape) until all is cooked to your liking!
Garnish with fresh coriander (dahnia) and voila!! If the curry is too spicy, serve with plain yoghurt to take the edge off.
To make a low starch meal I excluded any rice, but it goes very well with basmati (mmmm!) if you'd like! The baby potatoes are more nutritious than large potatoes too! Nom nom nom - Bon appetit!!!