Summer Fresh Thai Green Curry - Vegan

Celebrate early summer with these seasonal fresh flavours of asparagus and peas. This is my adopted version of Donna Hay's Thai Green Curry with chicken. Here I use red lentils instead of chicken and miso instead of fish sauce to make it vegan. 

The result is hearty yet still very fresh. Serve with black rice for a beautiful contrast on the plate and added anti-oxidants.