Spring officially began on March 20th. And today is April 22nd. Did it feel like a spring weekend to you? When I saw the snow falling on Saturday morning here in Toronto, I had to double check the date because it sure didn’t feel like the end of April to me!
So the days of big bowls of comforting soups and stews are still here. And this bowl of lentils and vegetables is the perfect meal to cure your “where is spring?!” woes.
A very cute and very large bottle of red lentils were gifted to Erin and I at last weekend’s epic food bloggers conference. Red lentils are high in fiber and protein, low in fat, and absorb the delicious coconut and spice laced broth so well.
When toasted with an onion in canola oil, the mixture of spices add such a depth of flavour and will make your neighbours jealous with that amazing aroma wafting through the windows. I’ve used eggplant and cauliflower as my veggies of choice, but zucchini or broccoli would also work great in this recipe.
A perfect weekend make ahead meal that can be easily frozen into individual servings or portioned out for lunches and dinner for your week ahead. And hopefully, when you get to the bottom of this big batch curry, spring will finally have arrived!
Dara
Red-Lentil and Vegetable Coconut Curry
Serves | 4-6 |
Meal type | Main Dish |
Misc | Freezable |
Website | Adapted From Epicurious |
Ingredients
- 1 Tbsp canola oil
- 1 Onion chopped
- 2 Cloves garlic (minced)
- 1 Tbsp ginger (grated)
- 2 Tsp cumin
- 1 Tsp corrainder
- 2 Tsp tumeric
- 1 Tsp salt
- 1 jalapeno (finely chopped with half of the ribs and seeds)
- 2 1/2 Cups water
- 2 1/2 Cups red lentils
- 1 can light coconut milk
- 1 eggplant (chopped)
- 1 head of cauliflower (cut into florets)
- 1/2 cup baby spinach
- chopped cilantro for garnish
Note
This spicy and delicious vegetarian curry can be eaten on its own, or served with rice or naan. Top with some toasted flaked coconut for an extra coconut flavour bomb!
Directions
1. | Preheat a large pot or dutch oven or medium heat and add canola oil. Saute onion until tender, about 5-6 minutes. |
2. | Add garlic and ginger and continue to cook for one more minute. Add spices and jalapeno and cook another minute. Add water, lentils, and coconut milk and bring to a simmer. Cover and cook for 5 minutes, stirring occasionally. |
3. | Add cauliflower and eggplant and cook, covered, for another 20 minutes, stirring occasionally. |
4. | Remove lid and add spinach and cook another 3-5 minutes, until spinach wilts. Serve topped with cilantro, if desired. |
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