Red Curry Lentil Lasagna | with Tahini Dressing.

We have finally gotten settled in our new abode, if one can use the term settled for using the sofa as one’s wardrobe, but this is just a huge relief off my shoulders. PLUS no more shared kitchen space! I will be sure to share some photos once I manage to get hold of some daylight.

On another note, prior to us moving I was on the mission to empty our cupboards best I could; this ended in some rather peculiar food combos (rice dressed in salsa topped with potato crisps and mushrooms was a fine moment) but also, some darn good ones!
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I had this box of lasagna sheets at the very back of the very top shelf of my pantry. You know, that shelf which you have to heave yourself up on the kitchen counter in order to reach. As you may have guessed by its VIP placement in the pantry – lasagna is just not something that I am a massive fan of… But they needed to go, and not to the bin.

So I then thought of this Thaitalian love child: Red Curry Lentil Lasagna. The result was surprisingly good; in fact,  I kept announcing how tasty it was aloud to myself whilst eating. It is particularly suitable for the season – aka warm and comforting!
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RED CURRY LENTIL LASAGNA

→ red lentils
→ red curry paste
→ 1 can coconut milk
→ 1 can chopped tomato
→ ½ broccoli head
→ 1 grated carrot
→ lasagna sheets
→ fresh coriander
→ onion
→ garlic
→ ginger
→ spring onion
→ dairy free cheese for topping (opt.)

I even threw in some leftover rice + scrambled tofu because… why not? Any chance of giving your fridge a cleanse.

1. Saute chopped onions, garlic, ginger, spring onion together in large skillet. Once tender, add grated carrot, broccoli + lentils and stir well.
2. Add a large dollop red curry paste before pouring the coconut milk + chopped tomato into the mix. Let simmer on low to medium heat until lentils are tender. Throw in fresh coriander leaves.
3. Divide your curry mixture between lasagna sheets. Top with grated cheese.
4. Cook covered on 175°C for 50-60 minutes or according to instructions on lasagna package.

I also added a tahini dressing on top which was a few tbsp of tahini, juice of ½ lime and 1 tbsp maple syrup diluted with hot water until desired consistancy.
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For more comfort foods, check out:

× Coconut Curried Lentils.
× Shakshuka the vegan way | with Avocado & Tahini.
× Quick vegan Phở-inspired soup.

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2 thoughts on “Red Curry Lentil Lasagna | with Tahini Dressing.

  1. Pingback: Top 12 of 2016 | Most Popular Posts Month by Month. | (Chick)peas and understanding.

  2. Pingback: Pasta Week: Quick & Luxurious Saffron Pasta. | (Chick)peas and understanding.

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