Description
Warming, creamy, flavorful, and spicy. This recipe is packed with veggies and 13 grams of protein per serving making it a plant based meal that will stick with you for hours. Only takes 40 minutes to make, perfect for a weeknight dinner.
Ingredients
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- Red Lentil Curry
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 carrots, chopped
- 1 red bell pepper
- 1 Serrano pepper, minced (optional)
- 4 to 5 cloves garlic, minced
- 8 ounces red curry paste (I like Thai Kitchen, found in the Asian section at grocery stores)
- 1 1/2 cups red lentils, rinsed
- 3 1/2 cups low sodium vegetable broth (or more if needed)
- Dried red chilies (optional)
- 1 15 ounce can light coconut milk (or sub full fat for a richer dish)
- 2 cups kale, chopped
- salt to taste
- Cilantro for garnish
- Lime slices for garnish
- Cauliflower Rice
- 1 tablespoon coconut oil
- 1 head of cauliflower
Instructions
- Prep vegetables: Prep all the veggies for the red lentil curry as instructed above.
- Cook Veggies: Heat a large skillet with high sides and a tight fitting lid over medium heat. Melt coconut oil and add onions and carrots. Saute for 5 minutes, or until somewhat tender. Add the bell pepper and Serrano pepper, saute another 3 minutes. Add garlic and saute for 1 minute, or until fragrant, stir in the red curry paste.
- Cook Lentils: Add the rinsed lentils and the vegetables stock, and dried red chilies, stir combine. Cover and bring the pan to a boil and reduce to a simmer. Simmer covered for 10 to 15 minutes, or until most of the liquid has evaporated and the lentils are tender. If the liquid evaporates before the lentils are done cooking then add another 1/2 cup vegetable stock or filtered water. NOTE: Your lentils may take longer to cook if they are really old, maybe another 10 minutes. Keep an eye on them.
- Make Cauliflower Rice Make the cauliflower rice while the lentils are cooking. Remove the stem, leaves, and core from the cauliflower. Cut it into medium sized florets. You can either place the florets in a food processor and pulse until they reach a rice like texture. OR you can fit your food processor with a shredding blade and shred the florets – this creates a texture more like the cross between rice and hash browns. If you don’t have a food processor just use the large holes in a box grater.
- Cook the cauliflower rice: in a separate skillet melt the coconut oil and saute the cauliflower rice for 3 to 5 minutes, or until the cauliflower rice is warmed through and a little tender.
- Stir in the coconut milk: Returning to the lentils stir in the coconut milk and the kale. Simmer uncovered for 3 to 5 minutes. Stir in salt to taste (I used about 1/2 a teaspoon).
- Assemble and serve: Spoon cauliflower rice and the red lentil curry into serving bowls. Garnish with fresh cilantro and lime wedges, if desired. Serve immediately. Store leftovers in separate containers for up to 5 to 7 days.
Notes
Recipe inspired by Minimalist Baker.
