red lentil and vegetable curry recipe

Reduce heat, Rinse the lentils, then add them to the slow cooker. 1 Bring a large pan of water to the boil, add the spinach and cook for 2 minutes. Heat the oil in a large pan and fry the onion for a few mins until softened. You can thank the full-fat coconut milk and the creamy almond butter for that. Heat the oil in a large pot. Reduce the heat to low and cover the pan with a lid. Simmer, covered, for 20 to 25 minutes, or until the lentils are … Store leftovers in the fridge for 3-4 days. Plus, you'll stay full for hours due to the high content of healthy fat from coconut milk and almond butter. And for a nut-free option, you can try tahini. This recipe has been a fan favorite for the last 2 years, so I figured it was time to update the blog post and give it a video too! If you can handle a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (with the seeds), and if you really like things on the spicy side, use two Serrano peppers (with seeds intact). … for more information and how to get in touch. Crushed Tomatoes. If you can't find fresh turmeric, just substitute 1 teaspoon ground turmeric and add it with the other ground spices. I’ve probably only frozen this recipe once because it’s my partner’s favorite, so he usually eats it within a day or two. This website uses cookies to improve your experience. 2.6g fibre Most of the water should be evaporated by this stage. Stir in the peas and cook for 2 minutes, stir through spinach. Cook the rice in a pan of boiling salted water for 25 minutes, or until tender, then drain well. Drain, then run under cold water to cool. The search input is not yet in focus. Can I use another nut butter besides almond butter? Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. First, sauté the ginger, garlic, and chili peppers (and fresh turmeric, if using) in hot oil for about 2 minutes, until fragrant. Add the oil to a large pan over a medium heat. Combine the lentils, water and tamarind water in a large pot and bring to a boil. Deglaze with the vegetable broth, then add in the red lentils and crushed tomatoes. Also, as mentioned earlier, red split lentils will cook a bit more quickly than standard red lentils. Stir in the red curry paste and cook for two more minutes, stirring. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. Serve the curry with rice and/or flatbread. Something went wrong. It’s earthy and peppery, slightly bitter yet slightly sweet. Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste. And if you really like things on the spicy side, use two Serrano peppers, with seeds intact. The almond butter brings another level of richness to this curry, in addition to a subtly sweet nuttiness that is just lovely. For an oil-free recipe, omit the oil and use 2 tbsp of water or vegetable stock to saute the veggies. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. The split variety is more commonly available in South Asian grocery stores, and sold as masoor dal. If you can handle a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (keep the seeds; jalapeño peppers are less spicy than Serranos). this link That said, many users have made it with peanut butter and enjoyed it. Kids can take it to school in a wide-necked thermos. If you can handle a moderate amount of heat, try one serrano pepper with the seeds intact. Once the oil has warmed, add the onion and garlic and allow to sweat for a couple of minutes stirring occasionally to make sure it doesn't burn. You also have the option to opt-out of these cookies. Simmer, covered, for 20 to 25 minutes, or until the lentils are cooked through. When I make this in a wide, shallow pan like this, the lentils get softened and cooked through more quickly (about 20-22 minutes) than when I use a soup pot or Dutch oven (closer to 30 minutes). We also use third-party cookies that help us analyze and understand how you use this website. If you taste the curry before adding the coconut milk, you’ll notice it is quite acidic (from the tomatoes) and very spicy, almost too spicy to eat. That said, it does freeze pretty well, and I’ve had many readers freeze it with good results. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice. * If you can't tolerate spicy food whatsoever, you can omit the chili peppers. Cashew butter would be the next best option, as it’s equally creamy and neutral in taste. The email addresses you entered will not be stored and will be used only to send this email. Weeknight ready: It's ready in 35-40 minutes so you can easily make it for a weeknight dinner. Almond Butter. Squeeze out the excess water, roughly chop and set aside. Add in the lentils and the crushed tomatoes and mix well. This forum is not managed by customer services, please follow © Copyright RainbowPlantLife 2019 | Design by Outlaw Creative, Recipe roundup, Recipe roundups, Vegan Dessert, One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo), one-pot pumpkin pasta, one-pot vegan pumpkin pasta, one-pot vegan pasta, one-pot vegan alfredo, vegan pumpkin alfredo, Italian-inspired, nut-free, gluten-free, Gluten-Free. Add the tomato puree, tinned tomatoes, vegetable stock, lentils, salt and pepper Let the stock come to the boil and then reduce the temperature to medium and allow to gently bubble away covered with a lid Stir the soup every 20 minutes or so to make sure the curry isn't sticking to the bottom of the pan. Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk, hot vegetable stock, made with 1 vegetable stock cube, fresh coriander, washed and chopped, reserving a few leaves to garnish, handcrafted garlic and parsley flatbreads (optional, not vegan). Add the chopped tomatoes, vegetable stock and lentils. Recipe from Good Food magazine, September 2018, New! This website uses cookies to improve your experience while you navigate through the website. I’ve made it both ways, and it’s always delicious. These cookies will be stored in your browser only with your consent. vulnerable people for home delivery. Then, add the ground spices and cook for 30-60 seconds, stirring frequently to prevent burning. Stir in the coconut milk and almond butter, and cook for another 5 to 8 minutes, until thick and creamy. Here's some ideas, "brown lentils, double aubergine and sumac also worked a dream ". Serve it with brown rice for a nutritious and filling meal. Aromatics. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning. Finally, stir in the lemon juice and cilantro. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. The cook time will vary slightly depending on the type of pan you use and the variety of lentils. The main active in turmeric—curcumin—not only blocks damage-causing free radicals in the body but also stimulates the body's own antioxidant mechanisms. This vegetarian lentil curry has a lovely subtle taste and is a great way to get your legumes. Or you can also contact us by filling the online contact form. You can find fresh turmeric at Indian and Asian grocery stores, health food stores, and the produce department of stores like Whole Foods and Sprouts. How to make this Vegan Red Lentil Curry . Stir in the chopped coriander, spinach, leftover cauliflower and cabbage, then simmer for a further 5 minutes until the lentils are tender and the veg are piping hot. Good Food Deal Then, add the ground spices and cook for 30-60 seconds, stirring frequently to prevent burning. Bring a large pan of water to the boil, add the spinach and cook for 2 minutes. My mom finishes many of her Indian dishes with these ingredients—the lemon juice adds a pop of freshness and livens the flavors, as well as helps balance the spices, while the cilantro adds flavor—so I usually finish my curries this way too. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes. We’re doing our best to feed the nation and are now working with the government to prioritise the nation’s most * Percent Daily Values are based on a 2000 calorie diet. Garnish with the reserved coriander leaves and serve with the flatbreads. This is what I do :). This is my secret ingredient! 43.4g protein, Don't have the ingredients or just fancy a change? If your can of coconut milk is not mixed well (i.e., the solid cream part is very distinct from the liquid part), you might want to first pour the milk into a large bowl and whisk to break up the clumps. And why not? Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy. Find more great recipes and view nutritional information for this recipe on our website. Yes! You can add any leftover veg you have to this fragrant, meat-free dish that takes only 35 minutes to prepare. Squeeze out the excess water, roughly chop and set aside. Add the coconut milk and coriander, when heated through serve with rice. This is the global search area. These cookies do not store any personal information. The creaminess and high-fat content not only makes this curry extremely luxurious, but they are also necessary to balance the spice and tanginess in this curry. Your email address will not be published.