VEGETARIAN RED LENTIL COCONUT CURRY
This is a dreamy, creamy, delicious vegetarian red lentil coconut curry which is great served over rice.
Provided by kitschykitch
Categories Main Dish Recipes Curries Vegetarian
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse lentils with cold water until water runs clear. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
- Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil.
- Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 378.7 calories, Carbohydrate 40.8 g, Fat 18.5 g, Fiber 17.6 g, Protein 15 g, SaturatedFat 10.4 g, Sodium 319.5 mg, Sugar 5.1 g
EGG AND LENTIL CURRY WITH COCONUT AND PICKLED LIME
Another recipe using lime pickle that I want to try - from deliaonline.com. If anyone has any suggestions of how to simplify this, I am very interested.
Provided by Jean 7
Categories < 4 Hours
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Peel onion, cut it in half and into thin slices. Set aside.
- Combine chili, garlic, lime pickle, ginger root and lime zest in prep bowl as follows: De-seed and finely chop the chili. Put in a prep bowl. Add peeled, chopped garlic, finely chopped lime pickle, finely grated ginger and lime zest. Add turmeric and fenugreek.
- Shred creamed coconut with a sharp knife and placed in a heatproof 4 cup measuring jug. Cover with boiling water up to 1 pint (570 ml) Stir.
- Heat frying pan over a medium heat. When hot, measure the whole spices (cardamom, cumin, fennel and coriander) into it. Dry roast spices for 2 - 3 minutes, shaking the pan from time to time to toss them around a bit. Don't roast too long. Remove from the heat and put into a mortar. Crush.
- Heat same pan over medium high and add the oil. When hot, add the onions. Brown onions until fairly dark - about 4 minute Add chili etc. from prep bowl, ground roasted spices and coconut water mixture and lentils.
- Cover and simmer as gently as possible for 45 minutes, stirring it now and then (don't add any salt at this stage).
- While lentils are cooking, hard boil eggs. Cool under running cold water. When cool enough to handle, peel under the running water and slice in half.
- When the sauce is ready, season it well with salt and add the lime juice.
- Put the eggs on top of the sauce, and cook covered for a couple of minutes to heat eggs.
- Serve the egg curry with rice, some more lime pickle and perhaps some mango chutney to add a touch of sweetness.
Nutrition Facts : Calories 1003.8, Fat 55, SaturatedFat 31.2, Cholesterol 423, Sodium 169.3, Carbohydrate 100.2, Fiber 17.7, Sugar 6.3, Protein 32.4
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