Thai Red Curry Lentils

2 Tbs olive oil
1 onion, diced
2 cloves garlic, minced
1 inch fresh ginger, minced
2 Tbs Thai red curry paste
1 10oz can coconut milk
1 cup dried red lentils
2 cups water
1 zucchini, cut into half moons
1 10oz can baby corn, drained
1 4oz can sliced water chestnuts, drained

1) Heat olive oil in a large skillet over medium heat.
2) Saute onion, garlic and ginger until onion begins to soften, about 4 to 5 minutes.
3) Add curry paste. Saute for a minute longer.
4) Add coconut milk, lentils and 1 cup of water. Stir to combine.
5) Add zucchini, baby corn and water chestnuts.
6) Reduce heat to medium and let simmer for 20 minutes, adding remaining water as necessary.
7) Serve over rice or quinoa.

Review: I served this over quinoa, because I have lots on hand. It was okay, but would have been much better over jasmine rice! I also used all of the 2 cups of water and it was ultimately too much. Follow the directions and only add more than the 1 cup if it's really necessary. I also thought this was light on the curry flavor and will double the paste next time. I really like Thai red curry, though.  ;)

Adapted from:
http://www.theglutenfreevegan.com/2012/10/thai-red-curry-lentils/