Saturday, September 17, 2016

Red Lentil Coconut Curry

Serves 8-10
Recipe from Simply in Season
Adapted by Evie Shellenberg
Husband-Tested in Alice’s Kitchen

You will love this healthful and scrumptious vegan meal. Make this on the weekend and then reheat it on busy days throughout the week. As it cooks, your kitchen will smell amazing!

If time allows, place the can of coconut milk** in freezer 20 minutes before starting to cook.  Open can and remove solidified coconut butter from the top to use for sautéing.

I large onion (minced)
In large soup pot sauté in coconut butter or 1 Tablespoon oil over medium-high heat until transparent but not browned.

1 Tablespoon garlic, minced
1 Tablespoon ginger root, peeled and minced
2 teaspoons curry powder
½ teaspoon each ground turmeric, ground cumin, freshly ground pepper
¼ teaspoon ground red pepper
¼ teaspoon ground cinnamon
2-3 bay leaves
Add and reduce heat to medium-low.  Cook and stir constantly for 3 minutes.  Do not let spices and onion brown.

13.5-ounce can coconut milk**
¼ cup tamari or soy sauce
1 quart or large can of diced tomatoes
Add and simmer on low heat for 20 minutes, stirring often.

2 cups dried red lentils (rinsed and drained)
5 cups water  
Add to soup pot.  Cook for 15 minutes.

1 medium head cauliflower, cut into 1½ inch florets
1 large sweet potato, peeled and cut into 1 inch cubes
¼ head (green or red/purple) cabbage, cut in 1½ inch chunks
1-2 cups peas (optional)

Add to soup pot and cook over medium heat just until tender.  If using peas, add at the end of the cooking time.  Serve over brown rice.


Note: If you wish, serve the this dish with Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt 

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