Add fresh spinach and thinly sliced peppers for the crunch factor. Keep making this recipe again and again! For the ingredients it was surprisingly bland. 83 Best Zucchini Recipes for Grilling, Roasting, Baking, and Beyond, 10 Groceries to Buy Every Single Week If You're Vegan. I would not serve this to company, however as it looks like baby poop. A definite make again! Stir in spices, green peas, red lentils, chickpeas, coconut milk and vegetable broth. Perfect for meal prep lunches or as a quick weeknight dinner! Cilantro is a must! Excellent recipe! Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute. Spices and aromatics: Minced ginger and garlic with diced onion makes the base of this recipe. It is easily adaptable and the proportions provide a conservative base on which to expand your flavor. (I pre-soaked my lentils before adding). SIGN UP TO OUR NEWSLETTER FOR EXCLUSIVE FEATURES, RECIPES AND COMPETITIONS, SUBSCRIBE TO THE MAGAZINE Will serve in bowls with naan on the side. Its not in the recipe and I didn't know any better. Simmer until the red lentils are cooked, about 15 minutes. Once hot, add diced onions. Allow the mixture to simmer over a low flame, covered, whilst stirring occasionally for 10 minutes. Powered by the Parse.ly Publisher Platform (P3). Saute until translucent, about 5 minutes. Hi, I’m Cassidy! I also sauteed a tsp of whole cumin in a little ghee till it popped and poured it into the curry. I would easily say double it. Curry powder can be mild, medium or hot — choose based on your heat preference. It is true that the picture doesn't actually match the result (so what), you need to rinse your lentils (anytime you cook with lentils), and adding some stock will loosen it up (if that's what you want). The teaspoons of spices were on the heaping side, and I used about twice as much fresh ginger because ginger is awesome. I also used vegetable broth instead of water and upped the ginger a little. https://www.epicurious.com/recipes/food/views/coconut-red-lentil-curry-236684 If you are looking for a lighter option, reduced fat or lite coconut milk also work. I make this all the time and it's always great. Great flavor. Required fields are marked *. Add frozen green peas and chopped carrots for color and texture and stir in a few handfuls of chopped kale or spinach for a source of plant-based iron. Vegetarian Red Lentil Coconut Curry is a flavorful veggie-packed meal that can be made in just over 30 minutes. That being said, once the curry is cooled (it will thicken up) you can easily make burritos. Using the recommendation of some others, I added bullion to the 2 cups water and sprinkled in some curry powder. (I used an Ikea pot, nothing special). Meet your new favorite all around meal: Red Lentil Coconut Curry! Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. I like to make a batch of red lentil curry on Sunday to enjoy throughout the week, but this recipe is also perfect for when you need an inexpensive last-minute meal. Add garlic, ginger, and carrots, sauteing a minute more. I made it as is, but I did half-puree it with a stick blender as I prefer it a little smoother. This was a big hit with my vegan friends! Thanks for a great recipe, my wife and I both enjoyed it very much, and I'd say we got about 5 full servings out of it. Serving with warm naan and a cold hard cider! Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Red lentils: Not to be confused with green or brown lentils, red lentils cook quickly and lose their shape easily, whereas green and brown lentils keep their shape and take longer to cook. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Easy, great vegetarian recipe- quick enough for a weeknight. Its still not bad, and it smelled great cooking, but as other people have mentioned it needs way more spice. Have been meaning to try adding carrots because carrot and coconut is a great combination. All who've tasted it have asked for the recipe. Once cooked, stir in the spinach or kale. FOR EXCLUSIVE FEATURES, RECIPES AND COMPETITIONS, HOME > Curry & Stews | Vegan Dinner | Vegan Recipes |. Added 1/2 teaspoon curry and 1 teaspoon better than bullion vegetable bullion at end of cooking time instead of salt. The only change I made was to use vegetable broth instead of water. Add more water to reach the desired consistency. Allow the mixture to simmer over a low flame, covered, whilst stirring occasionally for 10 minutes. I didn't have cilantro so I used fresh chives. I used veg broth instead of water, doubled the spices and added teaspoon of hot madras curry. Once boiling, reduce to a simmer over medium-low and cover. I've had this out and have always loved it, but I've always had it with red curry. This recipe can do it all: meal prep lunches, as a family dinner served with buttery naan, and even rolled up into burritos. These cooler fall days call for something cozy and nourishing, and a big batch of vegetable-packed curry fits the bill. We keep making this recipe over and over. Tastes ok but nothing special. Vegetarian Red Lentil Coconut Curry is a flavorful veggie-packed meal that can be made in just over 30 minutes. You can also bulk this up and customize it by adding whatever vegetables you have around, such as carrots, potatoes, sweet potato, or squash. If you like a strong curry then definitely bump up the spices. As an Amazon associate I earn from qualifying purchases; read my disclaimer policy for more information. Color is saffron yellow, not red as in the photo. When I don't have coconut milk or fresh ginger I just add an extra cup of water and sub in ground ginger and it tastes just as good to me. The coconut milk was congealed in the can so it didn't mix in right away, this may have been a factor but I doubt it. Good ratio of spice/coconut- but it can easily be customized to anyone's taste. One reviewer suggested cashews or etc for crunch - I added the zucchini at the end (after the lentils were tender), closed the lid, turned off the heat, & waited ~10 minutes - the zucchini was then only half-cooked & provided some fresh crunch. Used butternut squash instead of zucchini. Your email address will not be published. I would agree with many others here. Enjoyed the creamy texture. But it does taste good. We use cookies to give you a better experience on veganfoodandliving.com. So good! Serve over rice with lime wedges and chopped cilantro. Yellow, orange and red lentils all work in this recipe. This is tasty and easy and enjoyable (with mods), but definitely looks nothing like the photo (far thicker and yellow) from turmeric and lentils. You can subtitute 1 teaspoon ground ginger per 1 tablespoon fresh. It's part of my regular rotation now, nourishing, healthy, warming and yummy. In a heavy-based pan, cook the shallots, ginger and garlic in a splash of filtered water for 5 minutes, stirring occasionally. For me it had plenty of flavor and plenty of heat, but not too much when served with plain white rice. If that wasn't enough of an endorsement, wait, there's more: it's an extra-filling vegetarian meal, with protein-rich red lentils and lots of nutritious zucchini. Meet your new favorite all around meal: Red Lentil Coconut Curry! We will also use ground cumin and salt to emphasize the flavors. You can also make burritos by adding ~1 cup of cooled curry to a large tortilla with spinach and sliced bell peppers. Add ginger and garlic and cook, stirring, 1 minute. If serving with brown rice, prepare according to package instructions. If you would like to make curry in the Instant Pot, check out my recipe for instant pot red lentil curry or my chickpea coconut curry. Great recipe, I added a spicy Curry blend with mine and about a 1/2 teaspoon of cardamon. One of the easiest and best-tasting lentil curries I've made. Makes 4–6 servings. I would try it with whole lentils, use bone broth or boullion instead of or with water, and if I'm not serving it over rice or quinoa, I would add more water. It is mild in terms of raw spiciness, but still incredibly fragrant and tasty. Bring to a boil over high heat. Marlene is an international author of the best-selling book ‘Macrobiotics for all Seasons’ and her most recent book ‘Go Vegan’, which is also available worldwide. HOWEVER, if you are one of those people (I am) that will use a recipe as sort of a suggested beginning or base, this recipe is FANTASTIC. I make heartier version of it and it's delicious - add carrots, celery, potatoes, mild curry powder, red pepper flakes, some sugar, dark chocolate, red wine vinegar and lemon juice. I fresh grind spices as needed so mine are potent and I didn't measure so was likely a little heavy handed already as that is how I tend to err and think they could still be increased.

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