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