Aromatic Thai Green Curry Soup With Beluga Lentils, Tender Aubergine, Sweet Potato, Basil & Lime
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray, and a large saucepan.
STEP 2
Dice theĀ sweet potatoĀ andĀ aubergineĀ into 1.5cm cubes. Add the sweet potato to one side of your roasting tray and the aubergine to the other. Drizzle generously with olive oil, season with salt and pepper and roast until tender, around 20-30 minutes.
STEP 3
Once there's 5 minutes left on the vegetables, add theĀ green curry soupĀ to your saucepan. Bring to a gentle simmer and cook for a further 2-3 minutes or until piping hot.Ā
Meanwhile drain and rinse the lentils well. Roll up theĀ basilĀ leaves with your hands and finely slice them. Set aside a quarter of the basil leaves for a garnish.Ā
Add the drainedĀ lentilsĀ and the remaining three quarters ofĀ basilĀ to the soup and cook for a further 2 minutes. Remove from the heat, squeeze in half of the lime and season to taste with salt.
STEP 4
To serve, divide theĀ thai green curry soupĀ andĀ lentilsĀ between serving bowls, arrange theĀ sweetĀ potatoĀ andĀ aubergineĀ around the bowl and garnish with the remainingĀ basilĀ leaves. Squeeze over the remainingĀ limeĀ and enjoy!
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Aromatic Thai Green Curry Soup With Beluga Lentils, Tender Aubergine, Sweet Potato, Basil & Lime
Aromatic Thai Green Curry Soup With Beluga Lentils, Tender Aubergine, Sweet Potato, Basil & Lime
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray, and a large saucepan.
STEP 2
Dice theĀ sweet potatoĀ andĀ aubergineĀ into 1.5cm cubes. Add the sweet potato to one side of your roasting tray and the aubergine to the other. Drizzle generously with olive oil, season with salt and pepper and roast until tender, around 20-30 minutes.
STEP 3
Once there's 5 minutes left on the vegetables, add theĀ green curry soupĀ to your saucepan. Bring to a gentle simmer and cook for a further 2-3 minutes or until piping hot.Ā
Meanwhile drain and rinse the lentils well. Roll up theĀ basilĀ leaves with your hands and finely slice them. Set aside a quarter of the basil leaves for a garnish.Ā
Add the drainedĀ lentilsĀ and the remaining three quarters ofĀ basilĀ to the soup and cook for a further 2 minutes. Remove from the heat, squeeze in half of the lime and season to taste with salt.
STEP 4
To serve, divide theĀ thai green curry soupĀ andĀ lentilsĀ between serving bowls, arrange theĀ sweetĀ potatoĀ andĀ aubergineĀ around the bowl and garnish with the remainingĀ basilĀ leaves. Squeeze over the remainingĀ limeĀ and enjoy!
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Shipping & Returns
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large roasting tray, and a large saucepan.
STEP 2
Dice theĀ sweet potatoĀ andĀ aubergineĀ into 1.5cm cubes. Add the sweet potato to one side of your roasting tray and the aubergine to the other. Drizzle generously with olive oil, season with salt and pepper and roast until tender, around 20-30 minutes.
STEP 3
Once there's 5 minutes left on the vegetables, add theĀ green curry soupĀ to your saucepan. Bring to a gentle simmer and cook for a further 2-3 minutes or until piping hot.Ā
Meanwhile drain and rinse the lentils well. Roll up theĀ basilĀ leaves with your hands and finely slice them. Set aside a quarter of the basil leaves for a garnish.Ā
Add the drainedĀ lentilsĀ and the remaining three quarters ofĀ basilĀ to the soup and cook for a further 2 minutes. Remove from the heat, squeeze in half of the lime and season to taste with salt.
STEP 4
To serve, divide theĀ thai green curry soupĀ andĀ lentilsĀ between serving bowls, arrange theĀ sweetĀ potatoĀ andĀ aubergineĀ around the bowl and garnish with the remainingĀ basilĀ leaves. Squeeze over the remainingĀ limeĀ and enjoy!