High Protein Green Curry Lentil Skillet

green lentil curry with spinach, vegan dressing drizzle, fresh cilantro, and sliced red chili in a pan.

High Protein Green Curry Lentil Skillet

Fall in love with this quick and easy High Protein Green Curry Lentil Skillet recipe! It's packed with plant based protein, loads of greens, fiber and has the most amazing creamy blended sauce that ties it all together. Gluten free, dairy free, oil free and perfect for meal prepping, impressing a crowd or feeding the family on a busy weeknight.

Course Main Course

Cuisine American

Keyword dairy free, gluten free, high protein, one pot recipe, skillet dinner, weeknight dinner

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 364kcal

Author Jackie Akerberg

Equipment

stove
Blender

Ingredients

1 bunch Tuscan kale spines removed
1½ cups dry green lentils or brown lentils
10 oz silken tofu
½ bunch cilantro
1 yellow onion finely chopped
2 inch piece ginger minced
6 garlic cloves minced
2 tbsp green curry paste
1½ cups water
2 cubes vegan "chicken" bouillon
2 tbsp coconut aminos
1 lime juiced
½ tsp sea salt and black pepper more or less to taste
2 cups baby spinach coarsely chopped

To serve

dairy-free plain unsweetened Greek yogurt
red chili pepper thinly sliced
¼ cup cilantro leaves finely chopped
toasted naan rice, or massaged kale

Instructions

Bring a medium pot of water to a boil and add the kale. Cook for 2-3 minutes until bright green and use tongs to remove and set aside.
Add the lentils to the same pot of boiling water (yes, the water will be a touch green from the kale - it's alllll good) and simmer until tender - about 20-25 minutes. Drain.
While lentils are simmering, add the kale, silken tofu, and cilantro to a high speed blender and puree until smooth, adding about 1/2 cup of water if needed to get things moving.
Then, heat a large pan over medium low heat and add a splash of water or coconut oil to lightly coat the pan. Add the onion, ginger, and garlic, and sauté until tender and fragrant, about 3-5 minutes.
Add in the green curry paste and stir to combine, before pouring in the lentils, the puréed sauce, 1 1/2 cups of water, and bouillon cubes - stirring until they're dissolved.
Season with coconut aminos, lime juice and salt and pepper before folding in the spinach until it is wilted.
Top with dollops of yogurt, a sprinkle of red chili peppers and cilantro, and serve hot on top of massaged kale, rice, or straight out of the skillet with toasted naan for dunking.

Nutrition