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Red Thai Lentil Curry with Wild Rice Recipe





1. Cook the wild rice and lentils as per packet instructions.

2. While the rice and lentils are cooking, heat the coconut oil in a wok over medium heat and gently stir fry the garlic, diced onions, ginger, red pepper, turmeric and cumin for about 5 minutes.

3. Add the cooked red lentils, Thai curry paste and tomato puree and gently stir before pouring in the broth and bring to the boil.

4. Reduce heat, add the spinach and the coconut milk and simmer for a further 15 minutes.

5. Serve the curry on top of the wild rice. Top with the yogurt and a sprinkle of coriander.

Recipe taken from The Fit Vegan by Edric Kennedy-Macfoy (£12.99, Hay House UK).

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