COCONUT-CURRY LENTIL STEW SERVED OVER QUINOA
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
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
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
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
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
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.
More about "coconut curried lentils recipe recipes recipe for stuffed"
CURRIED COCONUT LENTIL STUFFED SWEET POTATO BOWLS - …
From thefoodiephysician.com
Estimated Reading Time 5 mins
- Pierce the sweet potatoes several times with a knife. Place them on a lined baking sheet and bake in the oven until soft, about 45 minutes. Remove from oven and let cool slightly.
- While the sweet potatoes are baking, make the lentils. Heat the oil in a medium saucepan over medium heat. Add the onion and cook a few minutes until they start to soften. Add the garlic and curry powder and cook another minute until fragrant. Add the lentils and water and bring to a boil. Reduce to a simmer and cook 30 minutes, stirring occasionally.
- Stir in the coconut milk, salt, pepper and vinegar and simmer another 5-10 minutes until the lentils are creamy and fully cooked (they will still have a little bite).
STUFFED ACORN SQUASH WITH CURRIED LENTILS | KARA LYDON
From karalydon.com
Estimated Reading Time 3 mins
- Preheat oven to 375 degrees F. Brush squash with 1 teaspoon olive oil and sprinkle with salt and pepper, to taste. Place squash cut side down on a parchment-lined baking sheet and bake until fork-tender, about 35-45 minutes.
- In a medium pot, bring 3 cups vegetable broth to a boil. Add lentils, reduce heat to simmer and cook until tender, about 20-22 minutes. Drain and set lentils aside.
- In a large sauté pan, heat remaining olive oil over medium heat. Add onion and cook for until translucent, about 5 minutes. Add garlic and cook until fragrant, about one minute. Add masala, curry powder, and ginger and stir to coat onions.
- Stir in coconut cream and baby spinach and cook until spinach is wilted, about 2-4 minutes. Stir in lentils and remove from heat. Season with salt, to taste.
CURRY STUFFED PEPPERS | LENTIL COCONUT CURRY - VEGAN ...
From gratefulgrazer.com
Estimated Reading Time 3 mins
- Preheat the oven to 375º F. Use a knife to carefully cut and remove the tops of each bell pepper. Remove the stem and seeds, dice the red parts of each pepper top. Set diced pepper aside.
- Place bell peppers in an oven-safe baking dish, and par cook the peppers in the oven for about 10 minutes. Remove baking dish, and allow peppers to cool.
- To prepare the curry filling, heat oil in a large skillet over medium-high heat. Add onion and carrot to skillet and cook until onion is translucent, 3-5 minutes. Add cooked lentils, broccoli, cooked brown rice, curry powder, and cayenne pepper (if using). Stir in coconut milk, tomato paste, and soy sauce, and cook until vegetables are tender and sauce is thick, about 3-5 minutes. Stir in raw diced pepper (from pepper tops) and remove skillet from heat.
- Divide curry into four equal portions, and spoon it into the bell peppers. Place baking dish back in the oven and bake 20 additional minutes. Cool for about 5 minutes, top with chopped carrot tops and cashews (if desired), and serve. Enjoy!
COCONUT CURRIED GOLDEN LENTILS | MINIMALIST BAKER …
From minimalistbaker.com
- Note: Soaking lentils is optional but can improve digestibility and speed cook time. See notes for tips.Bring water to a boil in a large pot or saucepan. Add lentils and bring back to a boil. Once boiling, reduce heat to a simmer and cook lentils uncovered for 4-5 minutes or until just tender. Then drain and set aside. Be careful not to overcook or they can become mushy (cooking time will vary by variety of lentil - check package for instructions).
- In the meantime, heat a large rimmed skillet over medium heat. Once hot, add oil or water, shallot (optional), garlic, and ginger (start with lesser quantity, and add more to taste as desired). Sauté for 2-3 minutes, stirring frequently. Then add salt, curry powder, turmeric, and cayenne and cook for 1 minute more. Lower heat to low.
- Add coconut milk and coconut sugar (or maple syrup) and stir to combine. Cook over low heat for 3-4 minutes to combine the flavors (see photo).
- Add the (well) drained, cooked lentils (see photo) to the coconut sauce and stir. They will likely need more seasoning at this point. I added a bit more salt, curry powder, turmeric, cayenne, and coconut sugar because I like big flavor. But season to taste.
QUICK AND TASTY COCONUT CURRY LENTILS - COMPLETELY …
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Estimated Reading Time 3 mins
CURRIED LENTILS WITH COCONUT MILK - ALEXANDRA'S KITCHEN
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5/5 Estimated Reading Time 2 mins
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EASY COCONUT CURRIED LENTILS - FOODESS
From foodess.com
Estimated Reading Time 2 mins
- Rinse lentils and bring to a boil in a large pot of water; reduce to a simmer and cook, uncovered, until fully tender – 30-45 minutes depending on type and how fresh they are.
- Meanwhile, heat oil over medium heat in another large pot or dutch oven. Add onion and cook until soft and golden, about 15 minutes – don’t rush this step; reduce heat of onions are browning too quickly.
- Stir in garlic and ginger, cook 1 minute. Add mustard seeds, turmeric and cayenne; cook until fragrant, about 2 minutes (be careful, mustard seeds may pop). Stir in tomatoes and coconut milk; reduce heat to low and simmer until lentils are finished cooking.
- Meanwhile, preheat oven to 350 degrees F. Spread coconut ribbons on a baking sheet and toast until golden brown, approximately 6 minutes (but watch closely, they burn fast!).
COCONUT LENTIL CURRY RECIPE - PLANTED AND PICKED
From plantedandpicked.com
Estimated Reading Time 2 mins
- Melt coconut oil in heavy pot over medium heat and sauté onion, garlic and ginger with sea salt added, until onion is transparent, approximately 6 to 7 minutes
- While arromatics are sautéing, heat a heavy skillet over medium heat and add cumin an corriander seed, toasting until fragrant. Be careful to remove seeds from pan into a dish to cool as soon as they are fragrant to prevent burning. Grind spices in a spice grinder, a small coffee grinder or with a mortar and pestle.
- Add vegetable stock and rinsed and drained lentils and stir to combine well. Bring to a boil, reduce to a simmer and cover for about 10 minutes to soften lentils.
TOFU STUFFED EGGPLANT W/ LENTIL COCONUT SAUCE (VEGAN ...
From veggiekinsblog.com
Estimated Reading Time 7 mins
- Preheat oven to 425F while you prepare your eggplant. Thinly slice, and lay out on a lined baking sheet, lightly spraying or brushing with neutral oil of choice. Sprinkle a pinch of salt and pepper, flip and repeat on the other side. Bake for about 15-20 minutes until eggplant is tender. Remove from the oven and set aside. If preferred, you can grill slices, or cook in a grill press instead.
- Sauté red onion with oil or water until translucent and fragrant. Add shallots and garlic and sauté for another few minutes. Next add ginger, chili and curry leaves and cook for another few minutes, stirring frequently.
- Add coconut milk and water and bring the mixture to a slow bubble. Reduce heat to low and let simmer for 15-20 minutes, stirring once in a while, until sauce has thickened. Season with salt and pepper to taste and remove from heat.
COCONUT CURRY LENTILS AND POTATOES RECIPE | WELL VEGAN
From wellvegan.com
Estimated Reading Time 2 mins
- Combine the lentils, coconut milk, vegetable broth and curry powder in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, partially covered. Stir occasionally and let cook for about 15 minutes.
- Add potatoes to the pan and cover completely. After about 10 minutes, stir in peanut oil and add more liquid if it's getting dry.
- Add peas, cover and keep cooking until lentils and potatoes are very tender, about 5 to 10 minutes. If it gets too dry, add more liquid. It should be moist, but not soupy. Finish with lots of black pepper and cilantro.
VEGAN LENTIL COCONUT CURRY IN CROCKPOT - RECIPEMAGIK
From recipemagik.com
5/5 (3)Category DinnerCuisine AmericanTotal Time 5 hrs 35 mins
- Pour Oil in the Slow Cooker. Now, throw in the Bay Leaf, followed by all the veggies and the Lentils. Pour in the Vegetable Broth. Throw all the ground spices. Stir with a spatula until combined. Cover with a lid and slow cook for 4 hours on high or 8 hours on low.
- Now, open the lid. Use a spatula to check if the Lentils are cooked. If they smash when pressed, then they are cooked and ready for the next step. Pour the Coconut milk. Stir until combined. Garnish with some chopped Cilantro. Cover with the lid and slow cook for another 1 hour on High or 2 hours on Low.
VEGAN LENTIL CURRY STUFFED SWEET POTATOES RECIPE | …
From sidechef.com
- Prick Sweet Potato (6) multiple times with fork all over. Transfer to baking sheet and bake 40-45 minutes or until flesh is fully cooked and very soft.
- While sweet potatoes cook, add Lentils (3/4 cup) to saucepan with Water (1 1/2 cup), cover with lid and bring to boil, then simmer until cooked through. (Cook according to the length of time on the packaging, some cook in 15-20 minutes, others require more like 35-40 minutes.) Remove from heat once cooked.
- Meanwhile, add Coconut Oil (1/2 tablespoon), Sweet Onion (1 cup), and Garlic (2 clove) to a large saucepan, cook over medium heat for 3-5 minutes.
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