Katherine’s Thai Chili Recipe

I love finding delicious vegan recipes that can be used all year long…especially during Lent and other fasting days within the Orthodox calendar.

My friend, Katherine, gave me this recipe that I had tried a couple of years ago after she had brought it to church during a Lenten “coffee hour.”

Ingredients:

• 1 large sweet potato, peeled & cubed
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 yellow onion, diced
• 4 tsp. red curry paste (increase for more spice)
• 2 tsp. ground cumin
• 6 cups of vegetable broth (or use your own homemade version)
• 2 cans diced tomatoes
• 3 cans beans of choice (rinse and drain)
• 1 cup uncooked lentils (rinse)
• 1-15 ounce can of coconut milk
• 1/2 cup fresh cilantro (chopped)
• Juice of 5 fresh limes

Directions:

Heat about 2 tbsp. of oil in a stockpot.

Add sweet potatoes, peppers, onions. Cook on medium heat until they begin to soften.

Add red curry paste and cumin. Saute the vegetables until fragrant (about 2 minutes).

Add the broth, diced tomatoes, and beans. Bring to a boil.

Add lentils; cover pot and reduce temp to let cook.

Stir occasionally; about 20 minutes.

Add coconut milk; continue to simmer until lentils are cooked.

Just before serving, add lime and cilantro.