Easy Broccoli Curry with Black Lentils
This Thai-inspired Broccoli Curry with Black Lentils is a new favourite of mine. It's packed with all the right flavours and it feels quite light, while also being incredibly satisfying.
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dried beluga lentils (to equal 2 cups cooked)
green curry paste (3 Tbsp)
coconut milk (400 ml)
kaffir lime leaves
fresh mint, cilantro, or Thai basil
Cook the Lentils (skip this step if you are using canned).
Add the lentils to a medium-sized pot and cover them with 3-4 cups cold water. Bring to a boil, then reduce the heat to medium low, cover, and allow to simmer for 35 minutes.
Drain, rinse, and set aside until needed.
Building the Curry
Smash the garlic and ginger in a mortar and pestle until it forms a paste, or mince very finely with a knife or food processor.
Prepare yourself by having your garlic, ginger, curry paste and coconut milk close by. The next few steps happen fast.
Heat a medium-sized pot over medium heat, and add the vegetable oil.
Add the minced garlic and ginger, and sauté for 30 seconds.
Add the curry paste and sauté for another 30 seconds
Add the thick part of the coconut milk, and simmer until the oil starts to separate. You will notice small puddles of green oil rising to the surface. That’s what you want!
Add the rest of the coconut milk (including the watery part), the lime leaves and the broccoli, and stir to combine.
Cover and cook for 2-3 minutes, until the broccoli is just tender.
Add the cooked lentils and the fish sauce, remove the lime leaves, and give it a final stir to make sure everything is combined and the lentils are nicely warmed through.
Serve with Jasmine rice, big wedges of lime, and a scattering of fresh herbs.
The lentils can be cooked days in advance and kept in the fridge until needed.
If you're a salty one like me, you might need to add 1-2 more tablespoons of fish sauce.
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how it was!