Coconut Curry Lentil Stew Served Over Quinoa Recipes

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LENTIL STEW WITH COCONUT AND MADRAS CURRY



Lentil Stew with Coconut and Madras Curry image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup extra-virgin olive oil
1 large onion, large dice
4 cloves garlic, sliced
2 tablespoons madras curry powder
Kosher salt and freshly ground black pepper
3 parsnips, peeled and sliced into 1/2-inch pieces
1 large sweet potato, peeled and large diced
1 cup red lentils
4 cups vegetable stock
One 14-ounce can coconut milk
1 tablespoon white balsamic or chardonnay vinegar
4 cups spinach
1 Fresno chile, finely diced
4 sprigs fresh mint
Wedges of lime, for serving
Serving suggestion: grilled naan sprinkled with zaatar

Steps:

  • Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
  • Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

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     Vegetarian Curry

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

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     Vegetarian Curry

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

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