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Curried Lentils with Homemade Red Thai Curry Paste

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Curried Lentils

Serves 4

My new absolute favorite! Serve over rice or even use a dip with organic blue tortilla chips. Sounds strange, but this combo is so good. If you are not in the mood to be adventurous, start with serving it over rice.


Ingredients

1½ cups dry red lentils

1 small red onion, diced

1 large clove of garlic, minced

3 cups water

2 tablespoons coconut oil

½ cup coconut milk

2 tablespoons red curry paste (homemade recipe below)

1 teaspoon garam masala

1 teaspoon curry powder

1 tablespoon chopped fresh ginger

1 cup canned tomato sauce

Chopped fresh basil, or cilantro for garnish

Long-grain brown rice for serving


Directions

Start by making the lentils. In a large pot, bring three cups of water to a boil. Add the lentils, reduce heat to low, cover and simmer for 15 minutes. Drain any extra water and set aside. If you want to save on dishes, place cooked lentils in a bowl and use the same pot to make the sauce.

 

In a large pot, over medium-high heat, melt the coconut oil. Add the onions and garlic and cook for 2 minutes. Stir in all of the spices, including the ginger and cook for 1 minute to release the flavors. Add the tomato sauce and coconut milk, bringing to a gentle boil. Stir in the lentils and reduce heat to low. Let sauce simmer for 10 minutes.


Homemade Red Thai Curry Paste 

Red Thai Curry Paste

Ingredients

2 red Thai chili peppers

2 heaping tablespoons coriander seeds

2 tablespoons cumin seeds

5 cloves of garlic

Zest and juice of 2 limes

1 cup chopped red onion

2 teaspoons smoked paprika

2 tablespoons tomato paste


Directions

Heat a medium skillet over medium-high heat. Add the coriander and cumin seeds and gently roast them for 2-5 minutes to release the flavors.

 

Add seeds to a food process and blend until they become a powder.

 

Cut the chilies in half and remove the seeds. Be very careful handling these and make sure to wash your hands right away. You don’t want to touch your eyes by accident. It will burn baby burn!

 

Place chilies and all other ingredients into the food processor and blend until it becomes a paste, scraping down the sides as you go.

 

Use what you need and divide the rest into small containers and store in the freezer. If sealed properly, it will keep for 2-3 months in the freezer. I freeze it individually because it makes it easier to use only what I need, saving the rest for another day.


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© 2014 Contagiously Positive
All rights reserved
Website by Monolith Digital