Hooray for Pinterest! I have found some fantastic food blogs via other pinners. This one comes from Pinch of Yum and includes a few changes based on what I had in the fridge that week from the CSA – but it is mostly intact. This is a delicious dish – use the full amount of Tom Kha paste and some chili pepper if you want it spicy, cut back by half a teaspoon if you like it a little milder. The original recipe used kombucha squash and basil; I opted for the readily available butternut squash and cilantro. I’m pretty sure any sweetish winter squash would work well.
1 cup dried yellow lentils
3 cloves garlic, minced
1 tablespoon olive oil
½ head green cabbage, shredded
1 large butternut squash, peeled and cubed (about 3-4 cups)
1 can coconut milk
1½ tablespoons tom kha paste*
cayenne pepper, chili powder and salt
fresh cilantro and chopped peanuts for topping
Cook the lentils in a pot of boiling water for about 45 minutes or until soft. Watch for boiling over! (oops!) Drain the water and set aside.
While lentils are cooking, sauté the garlic in the olive oil over medium high heat. Add the cabbage, season with salt, and stir fry until the cabbage begins to soften – just a little. Remove from heat and set aside.
Add a little more oil to the pan and add the squash. Season with chili powder, cayenne, and salt. Add the coconut milk and simmer the squash for 8-10 minutes or until just soft – test often. Add the tom kha paste and stir until mixed in with the coconut milk.
Add the cooked cabbage and lentils to the squash and gently stir to combine. Top each bowl with fresh basil and chopped peanuts.
*Austin has a plethora of Indian and Korean grocery stores, but not much in the way of Thai beyond the few items in the international aisle at the grocery store. But, it turns out that the “Coconut Soup Base” sold by A Taste of Thai is Tom Kha paste! Or the closest thing I could find based on checking the ingredients to actual Tom Kha paste listed on Amazon. It’s very spicy and flavorful, but the coconut milk, lentils, and squash tone it down a bit.
Great tip about Tom Kha paste! The curry looks wonderful.