July 5, 2014

Coconut Lentil Curry

want to know what I did with the leftover coconut milk i had from my failed attempt at making coconut whipped cream? i made curry ;), and in about an hour too, so i consider this to be pretty quick cooking considering that it took longer just because i had to cook the lentils.

Recipe: Coconut Lentil Curry
By: Hannah Claudia
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1/2 onion, chopped
2 stalks of celery, chopped
1 carrot, chopped
3 cloves of garlic, monced
2 in piece of ginger, minced
1-2 tablespoons of scallion, chopped
1.5 cups of lentils/split peas (i had a mix of both), rinsed
1 cup of frozen green peas
1 cup of bean sprouts
Spices (to taste): turmeric, Chinese 5 spice, smoked paprika, black pepper 
1 tablespoon of peanut butter
coconut oil for sauteing the vegetables
2 cups of coconut milk
2-3 cups of water
1 tablespoon of cornstarch (to thicken the curry if needed)

(opt:) shrimp, fish balls, tofu, cauliflower rice, rice, pineapple chunks, peanuts, cashews, potatoes

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1. Heat coconut oil and sweat onion, celery, carrot. 
2. Add spices, garlic, ginger, scallions, peanut butter and cook vegetables until golden brown.
3. Add lentils and cook for 1 minute. Add milk and water. Cook until lentil are softened.
4. Add additional ingredients and cook until they're defrosted/warmed through.
4b. you can add the optional ingredients and cook them in the curry or cook them on the side and
then add them in.
5. Thicken with cornstarch slurry (mix of cold water and cornstarch) if necessary and serve :)










served mine over some zucchini noodles but i really wish i had cauliflower rice :(
but doesn't it look like a frog?! ugh i'm actually not the biggest fan of amphibians right now, not after my awful encounters with toads this past week...sorry i hope i didn't ruin your appetite...but this recipe smells incredible too and if you're not super adventurous (like me) when it comes to curries and spicy flavors, this should suit you well ;) and the peanut butter? yes, random ingredient, but i just had some leftover peanut butter sauce and wanted to use it and i've seen recipes for curry and soups with a little peanut butter to add some flavor so why not? you can leave it in or take it out, it's all up to you.

xoxo, hannah

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