Coconut Green Lentil Curry Food

CREAMY COCONUT CURRIED GREEN LENTILS

Steps:

• Heat the vegetable oil in a large stock pot over medium heat. Add the onion and carrots and cook for 5-7 minutes, or until clear and tender, stirring often. Add the garlic, ginger, and green curry paste and cook for another minute, stirring constantly.
• Add the salt, lentils, broth, and water to the pot. Bring to a boil. Reduce the heat to medium low, cover, and simmer for 30-35 minutes, or until the lentils are tender (more time may be needed, depending on whether you have time to soak your lentils first). Uncover and add the coconut milk and spinach. Cook for 10 more minutes, uncovered, or until the spinach is tender. Add lime juice and crushed red pepper to taste, and adjust salt as needed.
• You can scoop the curried lentils over cooked rice, or you can serve them bowl style (as pictured!) by serving them with rice, steamed vegetables, and some crunchy toppings. The lentils are also great with flatbread.

COCONUT GREEN LENTIL CURRY

Steps:

• Place lentils in a saucepan, cover with stock, bring to boil and then simmer covered until all stock is almost absorbed and lentils are tender.
• Add the olive oil to a frying pan over a medium high heat, add the onion, carrot, ginger and garlic and fry until softened.
• Add the curry powder and zucchini and mix to evenly coat.
• Add the lentils, coconut milk, cardamom pods. Season with some salt and black pepper.
• Allow to simmer for approx 20 mins until curry has reduced down and thickened.
• Serve with your choice of sides.

COCONUT CURRY GREENS WITH LENTILS

Steps:

• In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
• Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
• Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.

RED LENTIL & COCONUT CURRY

Steps:

• Put the lentils into a sacuepan and add the 3 2/3 cups water. Bring it to a boil and simmer for 20 minutes or until tender.
• Using a mortar and pestle(or food processor), crush the fresh ginger, 2/3 of the chilies, and 2 of the garlic cloves until smooth. Add to the lentils.
• Add the coconut milk, turmeric, ground ginger, lemon juice, and salt to taste. Cook gently, stirring for 1 minute, then increase the heat and cook for 5 minutes, or until any excess liquid has evaporated. Taste for seasoning.
• Crush the remaining garlic and set aside. Melt the butter in a skillet and add the mustard seeds. As soon as they begin to pop, remove the skillet from the heat and stir in the crushed garlic and the remaining chopped chili.
• Transfer the lentil mixture to a warm serving dish and top with the garlic,chili, and mustard seed butter. Serve immediately. Enjoy!