Beans With Lentils And Coconut Food
TOMATO, RUNNER BEAN & COCONUT CURRY
Pack three of your five-a-day into this Indian-style one-pot with red lentils, coconut milk and zesty lime
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.
- Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.
Nutrition Facts : Calories 716 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium
BEANS WITH LENTILS AND COCONUT
Super easy side dish to eat with a curry. French, Stick, Runner or what ever you know the beans as, they have a wonderful taste and will also accompany many other dishes, not just for curry addicts.
Provided by Brian Holley
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Top and tail the beans and cut into short lengths.(I prefer to finely slice the beans as they cook quicker ). In a pot boil 4 cups water and cook the beans till just soft.
- In the meanwhile, heat the oil in a pot and fry the onions, add the cooked lentils and all of the spices. Stir and cook for 2 minutes.
- Drain the beans and add to the spice mixture, stir to coat with the spices and cook for 2 minutes.
- Add the coconut and stir.
- Adjust seasoning and add salt if required.
- Serve and enjoy.
- We are having this tonight along with a tender steak.
Nutrition Facts : Calories 180.2, Fat 10.1, SaturatedFat 3.4, Sodium 13.5, Carbohydrate 18.5, Fiber 6.8, Sugar 4.5, Protein 6.3
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CURRIED LENTILS WITH COCONUT MILK - ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (12)Estimated Reading Time 3 mins
- In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot (or onion), coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.
- Add the lentils, coconut milk, and 1 to 2 teaspoons kosher salt (Note: if you are sensitive to salt or using table salt or even Morton’s kosher salt, which is saltier than Diamond Crystal kosher salt, start with 1 teaspoon, then add more to taste—I use Diamond Crystal and so typically use 2, but use your judgement), then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer, stirring now and then, until they’re completely soft, about 20 minutes. Season to taste with salt. (Note: If you’re using French green lentils, you will need to cook this longer, 30 to 45 minutes. Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.)
- Serve the lentils hot over rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro. A side of naan is nice, too.
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4.8/5 (652)Calories 354 per servingCategory Dinner
- Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
- Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
- Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
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- Drain the water from the pot and add fresh water. Bring the water to a boil then reduce the heat to a low simmer, cover the pot, and let it cook until the chickpeas are soft, about 1 hour. Drain and rinse.
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