Coconut Curry Greens With Lentils Recipes

CREAMY COCONUT CURRIED GREEN LENTILS

Creamy Coconut Curried Green Lentils image

This versatile vegan recipe for coconut-curried green lentils is so creamy and easy to make at home. Serve like a soup, or as part of a vegan buddha bowl.

Provided by Gena Hamshaw

Time 1h

Number Of Ingredients 15

Ingredients

2 teaspoons avocado oil
1 large white or yellow onion, diced
3 carrots, peeled and diced
3 cloves garlic, minced
1 tablespoon minced fresh ginger ((substitute 1 teaspoon ground ginger))
1/4 cup green curry paste
1 teaspoon kosher salt
1 lb green lentils, soaked for a few hours prior and drained prior to cooking* ((450g / about 2 1/4 cups))
4 cups vegetable broth + 1 cup water
1 cup water
1 cup full-fat, canned coconut milk
6 cups finely chopped spinach or baby spinach
Fresh lime juice (to taste)
Crushed red pepper flakes (to taste)
For serving or bowls: cooked rice, steamed greens, shredded, raw vegetables, hot sauce, chopped nuts, and any other accompaniments of choice

Steps:

Heat the vegetable oil in a large stock pot over medium heat. Add the onion and carrots and cook for 5-7 minutes, or until clear and tender, stirring often. Add the garlic, ginger, and green curry paste and cook for another minute, stirring constantly.
Add the salt, lentils, broth, and water to the pot. Bring to a boil. Reduce the heat to medium low, cover, and simmer for 30-35 minutes, or until the lentils are tender (more time may be needed, depending on whether you have time to soak your lentils first). Uncover and add the coconut milk and spinach. Cook for 10 more minutes, uncovered, or until the spinach is tender. Add lime juice and crushed red pepper to taste, and adjust salt as needed.
You can scoop the curried lentils over cooked rice, or you can serve them bowl style (as pictured!) by serving them with rice, steamed vegetables, and some crunchy toppings. The lentils are also great with flatbread.

COCONUT LENTIL CURRY WITH GREENS

Coconut Lentil Curry with Greens image

This Coconut Lentil Curry is a 30 minute easy dinner idea that's healthy and full of flavor; it's a plant based recipe flavored with Thai curry paste.

Provided by a Couple Cooks

Categories Main Dish

Time 30m

Number Of Ingredients 9

Ingredients

2 cups uncooked white or brown basmati rice, to serve (or Instant Pot basmati rice)
2 cups brown or green lentils
8 cups chopped leafy greens: spinach, kale, or chard
1 tablespoon olive oil
13.5-ounce can coconut milk
3 tablespoons Thai red curry paste
2 tablespoons tomato paste
1 teaspoon kosher salt
Fresh ground black pepper

Steps:

Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).
Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium high heat. Add the greens and sauté for several minutes until tender and bright green.
When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
Taste and add a few pinches of salt if desired. Serve with rice.

Nutrition Facts : Calories 568 calories, Sugar 2 g, Sodium 605.4 mg, Fat 12.9 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 92.8 g, Fiber 10.4 g, Protein 22.9 g, Cholesterol 0 mg

VEGAN COCONUT-LENTIL CURRY WITH SWEET POTATOES

Vegan Coconut-Lentil Curry with Sweet Potatoes image

A hearty blend of warm Indian spices and nutritious lentils and sweet potatoes rounded out with creamy coconut milk. Perfect served with your favorite rice or some yummy naan.

Provided by VegHead

Categories Vegetarian Curry

Time 1h10m

Yield 6

Number Of Ingredients 15

Ingredients

3 cups vegetable broth
2 tablespoons coconut oil
1 medium yellow onion, diced
2 tablespoons garam masala
2 tablespoons minced garlic, divided
1 (28 ounce) can crushed tomatoes
1 tablespoon minced fresh ginger root
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried lentils
1 medium sweet potato, cubed
1 teaspoon cayenne pepper, or more to taste
1 (15 ounce) can coconut milk, shaken
3 cups cooked basmati rice
1 tablespoon chopped fresh cilantro

Steps:

Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.
Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.

Nutrition Facts : Calories 504 calories, Carbohydrate 67.4 g, Fat 21.4 g, Fiber 16.2 g, Protein 15.6 g, SaturatedFat 17.6 g, Sodium 1028.7 mg, Sugar 4.6 g

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