Coconut Curried Lentils Recipe Recipes Recipe For Stuffed

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COCONUT-CURRY LENTIL STEW SERVED OVER QUINOA



Coconut-Curry Lentil Stew Served over Quinoa image

This hardy, flavorful lentil stew is very nutritious and filling. Even my kids love it, which is surprising because they are picky. It is both vegan and gluten-free, so just about everyone can enjoy it. I like to spice mine up with garlic-chile sauce on the side. If you don't grow your own tomatoes, ripe ones can be hard to find. Ask your local produce grocer to set aside their damaged and overripe tomatoes for you when they restock and you can get them for a bargain.

Provided by Lindsay L.

Categories     Main Dish Recipes     Curries     Vegetarian

Time 1h

Yield 12

Number Of Ingredients 17

2 cups quinoa
3 ½ cups water
1 tablespoon salt
2 tablespoons coconut oil
1 small onion, chopped
6 cloves garlic, minced
5 large tomatoes, chopped
1 cup water
1 (14 ounce) can coconut milk
1 tablespoon molasses
¼ cup coconut powder
1 (4 inch) cinnamon stick
3 tablespoons curry powder
2 tablespoons ground coriander
2 cups red lentils
salt and pepper to taste
1 bunch fresh cilantro, chopped

Steps:

  • Soak the quinoa in a bowl filled with cold water for 5 minutes, then drain using a fine mesh strainer, and rinse with running water. Set the strainer aside so the quinoa can drain, then bring 3 1/2 cups of water and 1 tablespoon of salt to a boil in a saucepan. Stir in the quinoa, cover, and reduce the heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 15 minutes. Set aside, and keep warm.
  • Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more. Pour in the water and coconut milk, and add the molasses, coconut powder, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then stir in the lentils, and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.
  • Once the lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the lentil stew over a bed of quinoa.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 45.5 g, Fat 13.5 g, Fiber 10.2 g, Protein 14.4 g, SaturatedFat 9.6 g, Sodium 601.9 mg, Sugar 4.1 g

CURRIED LENTILS



Curried Lentils image

Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.

Provided by MELANIESAYSHI

Categories     Side Dish     Curry Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 5

½ cup dried lentils
1 cup water
¾ cup canned cream of coconut
1 tablespoon curry paste
salt to taste

Steps:

  • Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g

COCONUT CURRY GREENS WITH LENTILS



Coconut Curry Greens with Lentils image

I love Thai-style curries. Here, I am using some traditional Thai ingredients, like red curry paste and coconut milk, as my inspiration for this spin on a red curry.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 18

2 tablespoons unsalted butter or ghee
1/2 Spanish onion, peeled and diced 1/2-inch
1 carrot, diced 1/2-inch
Kosher salt and freshly ground black pepper
1 tablespoon minced ginger
4 cloves garlic, minced
2 tablespoons red Thai curry paste
One 13.5-ounce can coconut milk
3 cups chicken or vegetable stock
1 cup orange dal lentils (split red lentils)
3 cups roughly chopped Swiss chard
3 cups baby spinach
2 tablespoons fish sauce
Cooked long grain rice, such as basmati, for serving
1/4 cup almonds, toasted
1/4 cup fresh mint leaves
1/4 cup pomegranate seeds
Lime wedges, for serving

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.

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