The eyes of all look to you, and you give them their food in due season. Psalm 145:15

Sunday, July 8, 2012

Red Lentil Coconut Curry (gluten-free, non-dairy, vegan)

The busy life of mommyhood has taken over the last few weeks, so even though June is over, we still have a few more meatless recipes to share.  This is one of our own creations, inspired by a new love for coconut milk, which is a great substitute for the lactose-intolerant in our family.  The use of coconut milk really adds to the flavor of this dish. 

Red lentils do not hold their shape when cooked, and they have less flavor than french lentils, so they cook down into excellent soups, dips and sauces and blend well with different flavors and spices. Like Eygptian Kushari, this lentil and rice pairing offers good complimentary protein.  This is also super easy, really fast, and results in very few dishes to clean!

Red Lentil Coconut Curry
Prep/Cook Time: 30 min
Ingredients:
1 1/2 cups dry rice
1 cup dry red lentils
1 cup coconut milk (in a carton, not a can! that stuff is sweetened)
1 cup water or stock
1/2 cup chopped onion
1-2 cloves garlic, minced
~2 cups chopped/cubed vegetables (carrots, potato, celery, or cauliflower work well)
1 Tbsp or less of coconut oil (yum!) or olive oil
1-2 tsp curry powder
1 tsp salt

Instructions:
Cook rice according to package directions.

Heat coconut oil in a sauce pot over medium heat, add chopped onions and garlic, and saute until they start to turn translucent.  Rinse dry red lentils and add to pot, along with chopped vegetables, and 2 c of liquid (1 c coconut milk and remainder water or stock).  Bring to a boil and then simmer on low heat for about 15-20 minutes.  Stir occasionally, and add more water if necessary.  The lentils are done when the mixture starts to resemble a thick sauce.  Check that vegetables are done before removing from heat.  (if using celery, saute along with the onions before adding other ingredients)

Add 1 teaspoon of curry powder, 1 teaspoon of salt, or more of each to taste, and stir.  Serve over warm rice.

If you're wondering what to do with the rest of that coconut milk, I love to curl up on a rainy day with a warm mug of coconut milk, mixing in a dash of nutmeg and cinnamon and a bit of honey or sugar.

1 comment:

  1. I love coconut milk, and I love Indian food, so this sounds perfect!

    By the way, did you know you can make your own coconut milk from unsweetened, shredded coconut and hot water, in minutes? Way cheaper than store bought! Here's one "recipe" (though it's really too simple to be a recipe):

    http://www.crunchybetty.com/homemade-coconut-milk-the-recipe-to-remember

    Some commenters reported using their french press instead of straining it with a sieve, and I'm going to try it that way myself next time!

    ReplyDelete