Dinner

Red Lentil Coconut Curry

Red Lentil Coconut Curry

The temperatures have been cold across the country, even here in SoCal and that makes me crave something warm and filling to eat. That being said I would prefer warm and filling to heavy and full of fat so I lightened up this coconut curry with coconut water rather than coconut milk. It still has that distinctive coconut flavor without the fat from the milk. The sweet potatoes and lentils cook into a creamy perfection and the fragrant curry spices warm and comfort your senses. Curry spices are one of those things that people seem to either love or hate but that doesn’t have to be the case. I’m no expert on curry spices but from everything I know about them they can be as varied as you want them to be. If you haven’t found a pre made mix then make one of your own with the spices you prefer. There are many different recipes available and it’s so easy make. Most of the ingredients used can be purchased in small quantities in bulk so you don’t have to spend a fortune on a ton of different spices. Give it a try and see how delicious and comforting this dish can be on a cold winters day.

Kristy

Ingredients:

  • 2 tbsp coconut oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 medium sweet potato, peeled and diced
  • 1 tsp salt, divided
  • 2 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 2 tsp Madras curry powder
  • 1 kaffir lime leaf (optional but good)
  • 1 14.5 ounce can petite diced tomatoes (fire roasted if you can find them)
  • 2 cups vegetable broth
  • 12 oz raw young Thai coconut water
  • 1 cup red lentils
  • 2 cups cooked brown rice
  • 1 cup finely julienned kale or spinach
  • 1 lemon, quartered

Preparation:

  1. Heat the oil in a soup pot or dutch oven over medium high heat. Add the onion, carrots, sweet potato and 1/2 tsp salt. Cook 5-7 minutes or until the onions are softened.
  2. Add the garlic, ginger and curry powder. Cook another 1-2 minutes. Stir in the tomatoes, broth, coconut water, lentils, lime leaf and remaining 1/2 tsp salt.
  3. Bring to a boil, cover and reduce heat to a simmer. Cook 30-40 minutes or until the liquid has been absorbed. Remove the lime leaf.
  4. To serve spoon the curry into a bowl and top with 1/2 cup rice and 1/4 cup kale. Serve with a lemon wedge. Squeeze the lemon juice over the curry, stir and enjoy.

Yield:

4 healthy servings

Notes:

Store leftovers in an airtight container in the refrigerator for up to 5 days. Keep the rice, kale and lemon separate and add before serving.

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Recipe Name
Red Lentil Coconut Curry
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