Red Curry Lentils Recipes
RED CURRY LENTILS
Fast, easy red curry lentil recipe. So quick to make, it'll work on a weekday night. 100% of the credit goes to Lindsay, the blogger from pinch of yum. Please visit her website (http://pinchofyum.com) and give her thanks for sharing this.
Provided by Stellula
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the lentils according to the directions. Drain and set aside.
- Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato, and stir and simmer until smooth.
- Add the lentils and milk or cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better). Serve over rice if desired and garnish with cilantro.
Nutrition Facts : Calories 146.2, Fat 6.3, SaturatedFat 4.3, Cholesterol 10.2, Sodium 55.5, Carbohydrate 18.7, Fiber 5.6, Sugar 5.3, Protein 6
RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.
Provided by Lidey Heuck
Categories dinner, easy, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Divide among shallow bowls and top with cilantro and coconut flakes, if using.
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