COCONUT CURRY LENTILS
I made Lentil Shakshuka the other day and found I cooked way too many lentils. Decided I’d make another batch and when I started the sauce I got creative adding a few other spices, then I decided I was in the mood for curry with a Thai twist. Next thing I know I’ve got this gorgeous bubbling, thick, rich brew that smelled so heavenly…but seriously tastes EVEN BETTER!
I knew that dinner tonight would include spaghetti squash and some roasted Brussel sprouts, I figured…oh why not? Throw it all together it’ll work, and believe me it did, SUPER delicious! With the added bonus of loads of fiber and low calories
You can eat this as a stand alone curry, serve with bread, naan or add whatever you’d like underneath or on top it ALL works.
I hope you give it a try. Bon Appetit
COCONUT CURRY LENTILS
1 tbsp. olive oil
1 large onion, small dice
4 garlic cloves, chopped
½ red pepper, small dice
1 tbsp. mild curry powder
1 tbsp. coriander
1 tbsp. turmeric
1 tbsp. cumin
½ tbsp. chili powder
½ tsp. (or more* if desired) red pepper flakes
1 – 28 oz. can San Marzano tomatoes with their juice, broken up with your hands
1 – 13oz. can Arroy-D Coconut milk (full fat)
2 cups cooked green lentils
Sprinkle with a little freshly chopped cilantro or parsley before serving (optional)
*PLEASE NOTE; the earlier you add hot peppers the hotter it gets, be careful if you think something isn’t “hot enough” give it time!
- In a heavy bottom skillet set on high heat add olive oil, add onion, garlic and red pepper stir to coat, add a pinch of salt and cook for a few minutes until veggies start to soften
- Turn heat to medium and add curry, coriander, turmeric, cumin, chili, red pepper flakes another pinch of salt stir to make a thick paste, now add about a ¼ cup water and mix well and allow to cook until water evaporates
- Add all the tomatoes and bring to a boil
- Add coconut milk and stir to combine, allow to cook until thickened
- Add all the lentils and stir to combine, once heated through, check for seasoning and adjust
- Serve warm
I love this as a stand along sort of a “stew” dish but it is fantastic over something that will soak up the sauce. Some of my favorites;
- The traditional would be Jasmine rice for a Thai inspired flavor, however, that will give you the highest carbohydrate count of all rice
- Basmati rice is quite nice and will give you a more East Indian flavor, a little bit lower on the glycemic index. Brown Rice of any kind will give you more fiber and the carbohydrates are lower on the glycemic index
- When looking for low calorie/carbohydrate choices I’ll use spaghetti squash, zucchini noodles or shirataki noodles.