Lentil, Swiss Chard and Veggie Yellow Curry -

Yellow curry is a type of curry from Thailand, usually with a base of coconut milk, lime leaves and fresh ginger. You can buy the yellow curry paste in most Asian grocery stores. This dish can be stored in the fridge for up to 3 days or in the freezer for about 2 months.

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  • Rating:   5
  • Prep.:  10 min
  • Serves: 4
  • Cook Time:  40min


  • 1 Tsp. Vegetable oil
  • 1 Red Onion, peeled and diced
  • 8 Large Stalks Swiss Chard, leaves and stems separated
  • 1 Tbsp. Yellow Curry Paste
  • 1 Tsp. Fresh Ginger, grated
  • ½ Cup Dried Brown Lentils
  • 2 cups Water
  • 3 Pitted Dates, chopped
  • 1 Zucchini, chopped
  • 1 Small Sweet Potato, peeled and diced
  • 200 ml Coconut Milk
  • Salt and Pepper to taste
  • 1/4 Cup Fresh Cilantro (Optional)


  1. In a skillet over medium high heat add the oil with the onion, ginger, and curry paste. Sauté for 1 minute stirring well, trying to break apart the curry paste. Add in the swiss chard stalks, lentils, sweet potato, dates and water. Mix well. Bring to a boil, cover and reduce heat to medium low. Cook for about 35 minutes, stirring occasionally, until lentils and veggies are tender.
  2. Add in the zucchini, swiss chard leaves and coconut milk. Raise heat to medium and bring back to the boil. Add salt and pepper and cilantro.


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