Summer Vegetable Red Thai Curry

• 2 Tablespoons Red Curry Paste
• 1 can (10 1/2 Oz. Size) Low Sodium Chicken Broth
• 2 whole Onions, Chopped
• 1 whole Eggplant, Chopped
• 1/2 cups Red Lentils
• 1 can (14 Oz. Size) Low Fat Coconut Milk
• 6 ounces, weight Soba Noodles
• 2 whole Red Or Yellow Bell Peppers, Seeded And Diced
• 1/2 cups Frozen Peas
• 2 cups Baby Spinach
• 1/4 cups Sour Cream, For Garnishing (optional)
• 1/4 cups Thai Basil (or Regular Basil), Chopped, For Garnishing

1. Heat the curry paste in a large non-stick saucepan with a splash of the chicken broth.
2. Add the onions and cook about 3 minutes until they start to soften.
3. Add the eggplant and cook about 3 more minutes until the eggplant is soft.
4. Add a little more broth if the vegetables are starting to stick.
5. Add the remaining chicken broth, lentils, and coconut milk and simmer for about 10-12 minutes or until the lentils are tender.
6. Meanwhile, prepare the soba noodles according to package directions.
7. When the lentils are tender, add the peppers and cook for 5 minutes more.
8. Stir in the peas and spinach and cook until spinach has just wilted.
9. Serve the curry over soba noodles.
10. Add a dollop of sour cream if desired and garnish with Thai basil.
11. Recipe adapted from Summer Vegetable Curry on BBC Good Food.

red curry, chicken broth, onions, red lentils, milk, noodles, red, frozen peas, spinach, sour cream, basil

Taken from tastykitchen.com/recipes/main-courses/summer-vegetable-red-thai-curry/ (may not work)