Red Lentil Coconut Curry
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Web: Simply in Season by Mary Beth Lind, Cathleen Hockman-Wert
| If time allows, place can of coconut milk in freezer 20 minutes before starting to cook. Open can and remove solidified coconut butter from the top to use in sauteing. | |
| Made this 2/ 11 and LOVED it. Only adjustments were : used more cinnamon (1/2 tsp?); used can chopped tomatoes instead of tomato sauce; used chopped spinach instead of peas; used regular potatoes instead of sweet potatoes. Added a little chopped parsley too. | |
| 1 | large onion, minced |
| 1 T | oil or coconut butter |
In large soup pot saute in coconut butter or 1 tablespoon oil over medium-high heat until transparent but not browned.
Add these spices:
• 1 tablespoon garlic (minced)
• 1 tablespoon ginger root (peeled and minced)
• 2 teaspoons curry powder
• 1/2 teaspoon each ground turmeric, ground cumin, pepper
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cinnamon
• 2-3 bay leaves
Reduce heat to medium-low. Cook and stir constantly for 3 minutes; do not let spices and onion brown.
Then Add:
• 13.5 ounce / 400 ml can coconut milk
• 1/4 cup / 60 ml tamari or soy sauce
• 1 cup / 250 ml tomato sauce
Simmer on low heat for 20 minutes, stirring often.
In separate saucepan cook the following for 15 minutes. Add, with liquid, to soup pot.
• 2 cups / 500 ml dried red lentils (rinsed)
• 5 cups / 1.3 L water
Add these to the soup pot and cook over medium heat just until tender. If using peas, add at the end of the cooking time:
• 1 medium head cauliflower (cut into 1 1/2-inch / 4-cm florets)
• 1 large sweet potato (peeled and cut into 1-inch / 2.5-cm cubes)
• 1/4 head cabbage (cut in 1 1/2-inch / 4-cm chunks)
• 1-2 cups / 250-500 ml peas (optional)
Serve over brown rice with toppings (optional): Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt.
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