Monday, August 24, 2015

Recipe // Coconut Curry Lentils

Fun fact - my computer has been taken back to the Apple workshops, so this post will go without pictures for a few days. Sorry!


Today begins two straight weeks of work for me - my students are back, duty is starting, and my will to live is going to be slowly zapped.  In anticipation of this drain, I made a huge pot of coconut lentils this weekend, froze half and will be eating them, over a bed of CSA veggies or white rice, for the foreseeable future.  Good thing they are wicked delicious.

Coconut Lentils (makes 6 servings, but easily doubled)

Ingredients

2 cups lentils, rinsed and drained well
1/2 onion, diced finely
2 cloves garlic, minced
1 tbsp curry powder
1/2 tbsp ginger
1 15 ounce can light coconut milk
1 1/2 cup vegetable broth

Instructions

1 // In a medium pot, saute the onion over medium-low heat for a couple minutes, add the curry, garlic, ginger and lentils. Let cook for a few more minutes.

2 // Add the coconut milk and vegetable broth, increase the heat to medium-high, put the lid on the pot and let it come to a boil.

3 // Once boiling, remove the lid and let the mixture boil gently for 20 minutes until most of the liquid is absorbed

4 // Remove from heat and let stand for 5 minutes.  Add salt and pepper.

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