Red Lentil Coconut Curry with Brown Rice Pilaf
This is an incredibly delicious recipe! It's the first time I've tried it, but it won't be the last!
It's from the Simply In Season cookbook, and it's found in the 'summer' section.
It is a bit labor intensive, but the time it took was worth it. Just don't plan to cook it and eat it in a half hour! I made a simple brown rice pilaf to serve the curry on. Choose your favorite rice dish to serve it on such as white rice, a pilaf, or couscous would be good ,too!
Red Lentil Coconut Curry
Saute 1 large onion in 1 Tbsp. oil until transparent but not browned
Add and reduce heat to low:
1Tbsp. minced garlic
1 Tbsp. minced fresh ginger root (I added a bit more)
2 tsp.curry powder
1/2 tsp. each ground turmeric, ground cumin, pepper
1/4 tsp. ground red pepper
1/4 tsp. ground cinnamon
2-3 bay leaves
Cook and stir constantly for 3 minutes; do not let spices and onion brown.
13.5 ounce can coconut milk (unsweetened)
1/4 c. soy sauce
1 c. tomato sauce
Simmer on low heat for 20 minutes, stirring often.
While the above mixture simmers, in saucepan cook for 15 minutes:
2 c. dried red lentils
5 c. water
After the 15 minutes, add the lentil mixture to the soup pot.
Add to soup pot and cook over medium heat until tender:
1 medium head cauliflower cut into florets
1/4 head cabbage, cut into chunks
1 large sweet potato cut in 1-inch chunks
1-2 c. peas (optional-I did not add)
If using peas, add at the end of cooking time.