RECIPE: Coconut Curry Red Lentils
Last week I shared with you a decadent pasta dish that my family loves. You can find that recipe here!
Here is another family fave. I have made this for vegans, vegetarians, dairy free, gluten free, peanut free, so many frees. The only allergen that would be hard to get away from would be coconut, as that's a huge flavor profile here. That said, I note a few variations at the end of the recipe to play around with depending on your preferences.
This is SO much more than just lentils, y'all. It's a whole experience. It's a flavor bomb, a food pile, a delightful meal to please family on a weeknight, or impress friends at a potluck. I can guarantee you will be required to make it again and again, so be prepared.
Like most of my cooking, seasoning is intuitive and changeable. I will post my recommendations but feel free to swich it up from time to time!
I don't have pictures or macros for this one yet, but next time I make it I'll edit this post for y
all. Tell me what you think! And if you make it, feel free to send me pictures of you enjoying it to email@example.com and I'll put them up here too!
COCONUT CURRY RED LENTILS
Time: About an hour
INGREDIENTS For Lentils
1 Tbsp Coconut Oil
1 White Onion, Diced
1 Tbsp Curry Powder
1/2 tsp turmeric
1/2 tsp ginger (or 1 Tbsp fresh ginger, minced)
1 tsp granulated garlic (or 1Tbsp fresh minced)
1/2 tsp Sea Salt
1/2 tsp Red Pepper Flakes (optional)
1 Tbsp Red Curry Paste
1 can Coconut Milk (14 ounce-ish)
1 Cup Red Lentils (washed, picked over for debris)
1-2 Cups Chicken or Vegetable Broth, or water
Hot Steamed Rice, Lime Wedges, and Sriracha- for serving
INGREDIENTS For Raita
1 English Cucumber, peeled and diced
1/2 Cup chopped cilantro
1 Cup greek yogurt
First Make the Raita:
Stir all the ingredients for raita together and add salt to taste. Stick this back in the fridge, covered, to chill out while you make the rest of the meal. I sometimes make this in the morning or day before even. You can make more or less, but this percentage of ingredients works well.
Make the Curry:
In a large, heavy bottomed sauce pot or dutch oven, warm the coconut oil. Add the onion and saute until soft and golden. Add all the spices and the garlic, stir to coat and warm, but do not burn.
Add lentils, stir to coat and warm but do not burn.
(Don't Burn It, OK)
Add the can of coconut milk, and I usually use a Very Technical Way of Measuring my Broth. I simply use the empty can filled with broth or water to add to the pot. Usually is the perfect amount and then I get the added benefit of swishing out the remaining coconut milk deliciousness. :-)
Stir, bring to a simmer, and turn to medium low for about 20 minutes, stirring occasionally, until creamy and thick.
Serve over steamed rice, topped with a scoop of raita, a wedge of lime, and some sriracha or other hot sauce if desired.
I also add grilled or roasted chicken to this for the meat eaters!