following the clams, i had leftover green curry paste and coconut milk. I also had a bag o' lentils and some chilies and bell pepper. I cooked a red onion in a heavy saucepan with the green curry and some oil. Then added the lentils and coconut milk and some water and some bird chilies. Cook the lentils down until tender, drain any extra liquid. Then add some diced bell pepper and green onion. Perfect little lentil salad. I served it up with some grilled bok choy, dressed in a little soy and siracha. And also with some grilled eggplant and green beans. vegan feast.
No comments:
Post a Comment