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Coconut Red Lentil Curry

Warming and hearty red lentils, ginger and spices make this vegan, oil-free, gluten-free dish a family favorite.
Course Main Course, Side Dish, Soup
Cuisine Indian
Keyword cilantro, coconut, curry, ginger, Indian, lentil, tomato
Author merylfury
Cost $20

Equipment

  • soup pot with lid
  • knife
  • cutting board

Ingredients

  • 1 large Yellow onion rough chopped
  • 1 large leek all the white and as much green parts as possible
  • 2 whole cinnamon sticks
  • 6-8 whole clove
  • 1 14-15 oz can diced fire roasted tomatoes
  • 1 2 inch long knob of fresh ginger skin removed minced
  • 4-5 cloves fresh garlic minced
  • 1 or more Tbs good quality curry powder
  • 2- tsp salt
  • 1 whole uncut serrano pepper blackened in a cast iron skillet
  • 4 cups vegetable broth
  • 1 pound dried red lentils assure inedible debris is removed
  • 1 14 oz can unsweetened coconut milk
  • 4 medium zucchini cut into rounds about 1 inch thick, then cut in halves
  • 2 -3 handfuls fresh cilantro leaves with large stem removed

Instructions

  • Bring a stainless steel Dutch oven to mercury ball teperature. See Notes for explanation.
  • When the pot is at mercury ball temperature, add the chopped onions and leeks. Sauté until the onions are tranparent and fragrant, about 2 minutes.
  • Add cinnamon sticks and cloves and continue to saute to prevent burning or sticking.
  • Add the garlic. Sauté for about another minute.
  • Add minced ginger, and curry powder and sauté till fragrant, about another minute.
  • Add the tomatoes including the liquid and continue to sauté till it begins to boil.
  • Stri in broth, blackened serrano pepper, lentils and coconut milk. Simmer covered for about 5-10 minutes.
  • Add zucchini pieces and simmer covered until lentils and zuchini are tender. Maybe 15-20 minutes.
  • Serve in a bowl garnished with sliced grape tomatoes, fresh cilantro shredded unsweetened coconut, drizzles of coconut milk.

Notes

Recipe adapted to be oil-free and Whole Food Plant Based compliant by Meryl Fury from epicurious https://www.epicurious.com/recipes/food/views/coconut-red-lentil-curry-236684
Check out this link for a great explanation of how to heat a pan so you can sauté without oil. https://www.youtube.com/watch?v=CB-SCA1reqE