Coconut Red Lentils With Spinach Cashews Lime Vegan Recipes

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COCONUT RED-LENTIL CURRY



Coconut Red-Lentil Curry image

Make this coconut red-lentil curry recipe for a warming weeknight dinner. Coconut milk adds richness to the South Indian vegetarian meal.

Categories     Vegetable     Vegetarian     Quick & Easy     Dinner     Coconut     Curry     Lentil     Zucchini     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 (main course) servings

Number Of Ingredients 15

1 medium onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds
2 cups water
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
1 lb zucchini (2 medium), cut into 1/4-inch dice
1 cup loosely packed fresh cilantro sprigs
Accompaniment: white rice

Steps:

  • 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. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
  • Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.

COCONUT RED LENTILS WITH SPINACH, CASHEWS & LIME (VEGAN)



Coconut Red Lentils With Spinach, Cashews & Lime (Vegan) image

This recipe was adapted from ExtraVeganZa, which is a book I am thoroughly loving! For starters I halved the recipe - so you could easily double up again to get about enough for 6-7. There are a few things I did not halve including the curry powder and lime juice, just something to be aware of if you do double it, use those seasonings to taste. If you're using a hotter curry powder like Madras, you may want to add less. I added spinach and used regular onions, the original recipe called for green onions. This made 4 moderate servings, just right if you're serving with rice and/or roti. This didn't take long to make, and tasted even better the next day.

Provided by magpie diner

Categories     Curries

Time 45m

Yield 3 serving(s)

Number Of Ingredients 13

1 onion, diced
2 tablespoons olive oil
2 teaspoons curry powder
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1 cup red lentil
1/2 teaspoon sea salt (to taste)
1 (14 ounce) can light coconut milk
1 lime, juice of
1 3/4 cups water
1/3 cup whole cashews
1 cup fresh spinach, roughly chopped
1/4 cup fresh cilantro, finely chopped (optional)

Steps:

  • In a large pot saute the onion in the olive oil over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go.
  • Add in the curry powder, mustard seeds, turmeric and red lentils - cook for another 5 minutes. Watch the lentils don't stick by stirring frequently and/or adding more oil if necessary.
  • Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes. Stir occasionally to prevent sticking. Unlikely, but if you find the lentils have absorbed all of the liquid and are still not cooked, add a bit more water.
  • Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl like consistency. Stir in the cashews and spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you're ready to serve. Garnish with additional cilantro, lime wedges and/or cashews.

Nutrition Facts : Calories 418.6, Fat 17.9, SaturatedFat 3, Sodium 504.4, Carbohydrate 50.1, Fiber 9.4, Sugar 2.8, Protein 19.4

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