rockin' red curry // meat free mondays

i haven't done a grocery run in a while so this was made using ingredients i had left in my cupboard and fridge. it turned out amazingly.

// this is a thai style sweet potato, corgette and mushroom curry served with feta, lemon, soya and ginger lentils //

>> you will need 

olive oil

1 large onion chopped

a couple of sweet potatoes diced

corgettes cut up nice and chunky

carrots in strips

green pepper diced

red curry paste

cherry tomatoes

whole button mushrooms

coconut milk

lemon

brown lentils

feta

soya

ginger

// this is super simple //

fry up the onion in a table spoon of olive oil and a table spoon (or 2...or 3) of red curry paste (depending on how spicy you like it). add the green pepper, carrots and cherry tomatoes and simmer. par cook your sweet potatoes by steaming or boiling. add them when cooked along with the whole mushrooms and simmer it up in a can of coconut milk until everything is soft. 

for the lentils, soak them in warm water for about 45 minutes. rinse through in a colander and boil in two cups of water until soft. toss the lentils in olive oil, diced ginger, lemon juice, soya, chilli, cumin, feta and black pepper.