Indo-Thai Mixed Vegetable/Squash Red Curry with lentils and Pearl Couscous
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree, Curry
Cuisine: Thai, Fusion, India
Serves: 4
Ingredients
To Grind to a paste:
  • ½ tsp of oil
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 5-7 red chillies
  • 1 inch ginger
  • 4 cloves garlic
½ cup lentils
  • 1 tsp oil
  • 1 cup pearl couscous
  • 1 cup cauliflower florets cut to an inch pieces
  • 1 cup acorn squash cut to 1 inch pieces
  • 1 bell pepper diced
  • 2 tsp mild red curry paste(adjust to your taste)
  • 2 kaffir lime leaves
  • ½ cup thin coconut milk
  • 2 cup water
  • 1 tsp salt
  • ½ cup thick coconut milk
  • a bunch of thai basil
Instructions
  1. Cook the lentils until it's done with no salt.
  2. In a small pan add ½ tsp of oil and fry the coriander seeds, cumin seeds, red chillies, ginger and garlic. Fry until the raw flavors go. Make sure not to burn the spices. Switch off the flame and grind it to a paste with very little water.
  3. In a large pan, add a tsp of oil and add the curry paste and fry on low heat until it's cooked for about 5 minutes.
  4. Add all the vegetables and saute it until all the paste coats the veggies. Now add the thin coconut milk and water. Add the pearl couscous, salt, the thai red curry paste and cover and cook for 10-15 minutes or until everything is cooked. Do not over cook the veggies.
  5. Add the thick coconut milk, the cooked lentils and mix well. Tear some thai basil and simmer for 5 minutes.
  6. Serve Warm.
Notes
You can pre-cook the couscous in advance and add it the curry.
You can use quinoa which will work well.
If you looking to make your own red curry paste, here's a link which I like.
http://thaifood.about.com/od/thaicurrypasterecipes/r/redpaste.htm
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/08/17/indo-thai-red-curry/