Monday, February 4, 2013

Red Curry Lentils

This was my first time making curry.  I've always steered clear of curries because they call for coconut milk.  I love coconut.  Jason, on the other hand, has no other food that he detests more.  So, I thought with him being gone for the evening I would give it a try.   This came together pretty quickly and was super easy.  And, best of all, doesn't taste at all like coconut so I'll be making it for Jason in the future.

Red Curry Lentils (original recipe here)
Serves 4

1 1/2 cup lentils, picked through and rinsed
2 tbsp butter
1 medium onion, chopped
3 garlic cloves, minced
1 tsp ginger, minced
2 tbsp red chili paste
1 1/2 tsp garam masala
1/2 tsp turmeric
1 tsp curry powder
1 tsp sugar
Cayenne pepper (optional)
16 oz no salt added tomato sauce
1/4 cup lite coconut milk
Rice for serving

1. Cook the lentils as directed on their package. Drain and set aside. Melt the butter in a large saucepan. Add the onion and cook until the onion begins to soften. Add in the garlic and ginger and cook until fragrant, about one minute. Add in the chili paste through cayenne pepper. Cook for another minute or two making sure the onion, garlic and ginger are evenly coated.

2. Stir in the tomato sauce and coconut milk. Bring to a simmer and add in the reserved lentils. Coat the lentils with the curry sauce and cover. Allow to simmer for at least five minutes, but can sit on a low simmer for up to 30 minutes. Serve over rice, garnish with cilantro and enjoy!                                      

 Nutrition Info Per Serving:  Cal: 225, Protein: 12g, Fiber: 16g, Sodium: 235mg, Carbs: 44g, Fat: 6g

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