Alan’s VEGAN THAI RED CURRY WITH COCONUT, RED LENTILS AND CORIANDER

This warming vegan curry makes the perfect recovery meal after a cold day out on the trails. As discussed in the seminar, this meal can be tailored to your nutritional needs of the day. If you are in a lighter training block, sub the coconut milk for same qualities of chopped tomatoes or refuel from a big training day by using full fat coconut milk instead of light. Serve with steamed rice, 75g (uncooked weight) on a lighter day up to 125g on a hard day. 

You can make the base up in advance just make sure you add the coriander at the last minute to retain the freshness of flavour.

Ingredients serves 4

550 g diced butternut squash

2 diced large carrots 

2 diced large sweet potatoes 

1 chopped white onion

2 sliced red peppers

2 tablespoons of olive oil 

1-2 teaspoons of Thai red curry paste

250 g red lentils 

400 ml coconut milk

400 ml veg stock 

1 bunch of chopped fresh coriander

1 teaspoon of soya sauce

Juice of 1 lime

75 g of salted peanuts 

Method 

Place all the veg into a large saucepan with the olive oil and cook over a medium heat for 5-6 minutes until the veg has a little colour

Add the Thai curry paste, and cook for a further 2 minutes, now i have given you an option of 1-2 teaspoons, this will depend on how hot you like your curry and also how hot the individual paste is, it is easier to add more than take it out… 

Next add the lentils, coconut milk & stock, simmer for 25-30 minutes over a low to medium heat or you even cook it over a medium heat in a slow cooker. If cooking in a pan, please ensure you stir the mix now and then to ensure the lentils don’t catch.

Once the lentils are soft and the veg is cooked, season with the lime juice & soya sauce, then add the chopped coriander last minute sprinkle over the peanuts