Coconut Red Lentil Curry 4-6 servings 2 tablespoons coconut oil 1 medium onion, finely chopped 1 1/2 tablespoons finely chopped fresh ginger 3 cloves of garlic, minced 1 1/2 teaspoons ground cumin 3/4 teaspoon ground coriander 1 1/2 teaspoon tumeric Salt, to taste 1 fresh jalapeno, finely chopped (including seeds) 1 fresh jalapeno, finely chopped (including seeds) 2 cups water 1 1/2 cups dried red lentils 1 (14-oz) can unsweetened coconut milk 1 cup loosely packed cilantro, chopped 1 lime, cut into wedges (for serving) Rice (optional), for serving

Coconut Red Lentil Curry

Coconut Red Lentil Curry

Sometimes I’m amazed at what can be made out of pantry ingredients. The other day, I was trying to figure out what to make with what I had: red lentils, coconut milk, and lots of spices. A quick Google search later, I came across this recipe for coconut red lentil curry.

The original recipe calls for zucchini. I added cauliflower instead (I just can’t get enough cauliflower these days), and adjusted the spices for the ridiculous large amount of cauliflower I added.

The warm spices – turmeric, cumin, and coriander – with the rich coconut milk made for a perfect winter meal. A little fresh lime juice and cilantro gave it a nice zip (is that a word?)

Coconut Red Lentil Curry

I just wish I had I doubled the recipe because we didn’t have as much leftover as I had hoped!

Coconut Red Lentil Curry

Yield: 4-6 servings

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 1 1/2 tablespoons finely chopped fresh ginger
  • 3 cloves of garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon ground coriander
  • 1 1/2 teaspoon tumeric
  • Salt, to taste
  • 1 fresh jalapeno, finely chopped (including seeds)
  • 1 large head of cauliflower, cut into florets
  • 2 cups water
  • 1 1/2 cups dried red lentils
  • 1 (14-oz) can unsweetened coconut milk
  • 1 cup loosely packed cilantro, chopped
  • 1 lime, cut into wedges (for serving)
  • Rice (optional), for serving

Instructions

  • Heat the coconut oil in a large pot or dutch oven over medium heat. Add the onion and cook until slightly golden, about 5-6 minutes. Add the ginger and garlic and cook for about a minute, or until fragrant but not browned. Add the cumin, coriander, turmeric, a pinch of salt, and the jalapeno. Cook for another minute.
  • Add the cauliflower and the water. Bring to a boil and then add the lentils and coconut milk. Reduce to a simmer and cook for about 20 minutes, or until the lentils and cauliflower are tender. Taste for seasoning and add additional salt if necessary. Serve with fresh cilantro, lime wedges, and rice.
http://www.culinarycolleen.com/coconut-red-lentil-curry/

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