Here is my variation as well as a self-critique for future improvement! I served this with rice.
- 1 cup red lentils (Pinch of Yum: 1 cup dried lentils or monggo beans)
- 3 cloves garlic, minced (unchanged)
- ~2 tsp minced ginger (not in Pinch of Yum recipe)
- ~½ medium red onion, diced small (not in Pinch of Yum recipe)
- A generous swoosh of grapeseed oil (Pinch of Yum: 1 tablespoon olive oil)
- ½ head purple cabbage, shredded (Pinch of Yum: ½ head green cabbage, shredded)
- 1 baking potato, cubed (Pinch of Yum: ½ large kabocha squash)
- 1 can coconut milk (unchanged)
- 2 tablespoons Trader Joe's Thai Red Curry Sauce (Pinch of Yum: 1½ tablespoons tom kha paste)
- A few squirts of sriracha, salt and pepper to taste, ground coriander (Pinch of Yum: cayenne pepper, chili powder and salt)
- Thai basil, half added near the end of cooking and half for topping (Pinch of Yum: fresh basil and chopped peanuts for topping)
A VERY IMPORTANT NOTE/CRITIQUE OF MY VERSION: Red lentils cook really fast, don't require soaking like brown lentils, and they turn to mush as they cook. I knew they cooked faster, but I didn't realize that after a quick soak and ~12 minutes of cooking the consistency would be similar to oatmeal :( Next time, I would only cook them ~3 minutes (just long enough to skim off some foam).
|Started by sauteeing the onions, then adding the garlic and|
ginger a minute or so before adding the cabbage.
|I added sriracha and coriander to the potatoes while|
sauteeing, then I added the curry sauce just before mixing
|Potatoes in the big pan, cabbage in the small, lentils in a|
strainer (I added the extra juice to the potatoes, but I didn't
want them to get any mushier than they already were.
|I mixed half the basil in with the cabbage|
before combining all of it, then I sprinkled
the rest on top at the end.