Coconut curry lentils

Coconut curry lentils + jasmine rice + plenty of nutritional yeast

Welcome to our favourite curry recipe! I don’t have any experience cooking with Indian spices but after our trip to India, I’m interested in learning.

One day I’d like to make my own curry blend but for now, I simply use the curry powder from Naturalny Sklepik in Kraków. I like buying herbs and spices from this organic shop because they sell them in bulk. You can bring your own jars and they fill them for you. They also stock a lot of vegan ingredients and even have a vegan-friendly cafe inside the shop.

I’ve always liked curry-flavoured-anything. Kuba, on the other hand, wasn’t too keen on curry before our India trip but it seems that thali twice a day for two weeks straight is the key to changing one’s mind! Or maybe he just likes anything I cook? At any rate, he really enjoys this recipe and I’m so glad. 🙂

You can use mild or spicy curry powder in this recipe. I use a 50/50 blend (1 Tablespoon of each) so it isn’t too spicy. In addition to good curry powder, a can of full-fat coconut cream is absolutely essential. Reduced-fat coconut milk just won’t cut it.

We like these lentils over jasmine rice or pasta, especially elbow macaroni because then it tastes like a creamy curry macaroni. Yum!

Cute bamboo bowl and tea towel courtesy of IKEA!

I cook this every week along with our favourite lentil soup. These recipes yield several servings so they last us a few days. We can’t decide which one we like more. If you try them, let me know which one you prefer. 🙂

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Coconut curry lentils

This is our favourite curry recipe at the moment. Serve it with rice or pasta.

Course Main Course

Prep Time 10 minutes

Cook Time 30 minutes

Servings 6 people

Author Lisa Lansing

Ingredients

ONE

• 1 leek, sliced
• 1 red bell pepper, diced
• 2 carrots, sliced
• 1 cup water

TWO

• 1 cup red lentils, dry
• 3 cups water
• 1 can coconut cream 400ml regular size can
• 1 Tbsp veggie broth powder
• 2 Tbsp curry powder
• 1/2 tsp garlic powder or 3 cloves of fresh garlic, minced
• 1/4 tsp ginger, ground or use 1 Tbsp fresh ginger, minced

THREE

• 2 Tbsp soy sauce

Instructions

1. Place all sliced veggies and 1 cup of water in a large pot. Heat on high heat until simmering. Saute for 5 minutes stirring occasionally until leek becomes translucent.

2. Rinse and drain lentils in cool water several times, just to remove any dust. Add lentils, 3 cups of water, coconut cream, and all seasonings to the pot. Stir well, cover and bring to a boil then reduce heat slightly so it simmers for 10-20 minutes until the lentils are soft. Slightly cover (leave the lid ajar) so it doesn't splatter everywhere. Stir occasionally.

3. Remove from the heat, stir in soy sauce and cover. Let it rest until you're ready to dig in!

Recipe Notes

• The veggies can be sliced or diced however you like. I tend to roughly dice everything into small chunks.
• Only use the white and pale green portions of the leek (roughly half the length). Discard the tough dark green leaves.
• Onion works as a substitute for leek but it doesn't taste as nice (in my opinion).
• If you don't have veggie broth powder you can try using liquid veggie broth instead of water.
• This is even better the next day.