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Coconut Red Lentil Curry

Warming and hearty red lentils, ginger and spices make this vegan, oil-free, gluten-free dish a family favorite.

Prep Time – 40 mins

Cook Time – 20 mins

Total Time – 1 hr

Course: Lunch, Main Course, Side Dish, Soup

Cuisine: Indian

Keyword: Cinnamon, coconut milk, ginger, lentils, soup 

Cost: $5 a person

Equipment

  • soup pot with lid
  • knife
  • cutting board

Ingredients

  • 1 large Yellow onion rough chopped
  • 1 large leek all the white and as much green parts as possible
  • 2 whole cinnamon sticks
  • 6-8 whole clove
  • 1 14-15 oz can diced fire roasted tomatoes
  • 1 2-inch long knob of fresh ginger skin removed, minced
  • 4-5 cloves fresh garlic minced
  • 1 or more Tbs good quality curry powder
  • 2-tsp salt
  • 1 whole, uncut serrano pepper blackened in a cast iron skillet
  • 4 cups vegetable broth
  • 1 pound dried red lentils assure inedible debris is removed
  • 1 14 oz can unsweetened coconut milk
  • 4 medium zucchini cut into rounds about 1 inch thick, then halved
  • 2 -3 handfuls fresh cilantro leaves with large stem removed

Instructions

  • Bring a stainless steel Dutch oven to mercury ball temperature. See Notes for explanation.
  • When the pot is at mercury ball temperature, add the chopped onions and leeks. Sauté until the onions are tranparent and fragrant, about 2 minutes.
  • Add cinnamon sticks and cloves and continue to saute to prevent burning or sticking.
  • Add the garlic. Sauté for about another minute.
  • Add minced ginger, and curry powder and sauté till fragrant, about another minute.
  • Add the tomatoes including the liquid and continue to sauté till it begins to boil.
  • Stir in broth, blackened serrano pepper, lentils and coconut milk. Simmer covered for about 5-10 minutes.
  • Add zucchini pieces and simmer covered until lentils and zucchini are tender. Maybe 15-20 minutes.
  • Serve in a bowl garnished with any combination of sliced grape tomatoes, fresh cilantro, shredded unsweetened coconut, and drizzles of coconut milk

Notes

Recipe adapted to be oil-free and Whole Food Plant Based compliant by PrettyWildVegan from epicurious https://www.epicurious.com/recipes/food/views/coconut-red-lentil-curry-236684 

Check out this link for a great explanation of how to heat a pan so you can sauté without oil. https://www.youtube.com/watch?v=CB-SCA1reqE

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2 Comments

  1. Justin on March 24, 2020 at 8:18 pm

    I don’t typically comment on posts, but as a long
    time reader I thought I’d drop in and wish you all
    the best during these troubling times.

    From all of us at Royal CBD, I hope you stay well with the COVID19 pandemic progressing at an alarming rate.

    Justin Hamilton
    Royal CBD



  2. Meryl Fury on April 19, 2020 at 7:52 pm

    Thanks Justin. Same to you and all the folks in your neck of the woods!