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Tasty Tuesday: In Defense of Curry

Like tomatoes and avocado, curry is a point of contention in our house.  Last month, after claiming he didn’t like curry or lentils for years, I made a lentil curry that J now loves.  Like lentils, there are many different kinds of curry.  Born and raised in exotic Connecticut, I am certainly no curry expert.  Over the years I have grown fond of not only the flavors of different types of curry, but also the benefits they have on digestive health.  Since curry is full of carminitive herbs, cooking with it helps the body digest and assimilate nutrients.  

It turns out that though J can do without Indian spice, he is just fine with the Thai variety.  How did we solve the lentil dilemma?  I switched out my usual soft red lentils for a more firm sprouted lentil blend and, served with a variety of other veggies, J liked them just fine.  Now if we could only come to an agreement on tempeh…..

Thai Red Curry with Sprouted Lentils


-1/2 sweet onion, chopped

-2 carrots, sliced

-1 sweet potato, cubed

-1/2 small head purple cabbage, chopped

-1 half pound bag frozen broccoli florets

-1 8z bag sprouted lentils (True Roots is a good brand)

-1 15 oz can coconut milk

-1 32 oz carton vegetable broth (Pacific Foods is a good brand)

-1 4 oz jar Thai red curry paste (Thai Kitchen is a good brand)

-1 tablespoon tamari or soy sauce

-1 tablespoon pure maple syrup

To Make Instant Pot:

-Heat pot to saute setting

-Dry saute onion until fragrant

-Add broth and lentils and bring to simmer for several minutes

-Switch off, add all other ingredients, give a quick stir

-Cook on high pressure cooker setting for 7 minutes (make sure release valve is closed)

-Let pressure release naturally

To Make Stovetop:

-Dry saute onion until fragrant

-Add broth and lentils and bring to boil

-Reduce to simmer for 5 minutes

-Add all other ingredients and bring to boil again

-Reduce to simmer and cook until veggies are tender


For more plant based ideas head over to the Joyful Gym Rat page on Facebook!


This curry agreed to be photographed on the third night of leftovers in an unattractive red bowl…#brave

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