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.”


  • 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


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.

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