Red Lentil and Carrot Curry with Coconut Rice
Prep time
Cook time
Total time
Lentils, carrots, and coconuts come together with flavorful Indian curry in this protein-packed, sweet, and spicy recipe.
Author: Rubber Cowgirl
Recipe type: Dinner
Cuisine: Indian, Vegan
Serves: 4
Ingredients
- 4 cups vegetable stock or water
- 2 cups red lentils
- 6 carrots, sliced in rounds
- 6 cloves garlic, minced
- 2 inches ginger root, minced
- 2 Serrano peppers, sliced thinly in rounds
- 2 tablespoons coconut oil
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground fennel
- ½ teaspoon mustard powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ cup cilantro, minced
- 1 lime
- 2 cups sticky rice
- ½ cup shredded coconut
- 3¾ cups water
Instructions
- In a stock pot, heat the coconut oil over medium-high flame. Add the carrots, garlic, ginger and Serrano peppers (reserve a few slices for garnish) and sauté until garlic begins to brown, then add the spices and sauté one minute more.
- Pour in the vegetable stock and red lentils and bring to a boil. Reduce to simmer and cook for 20 minutes, or until lentils are soft. Add the salt and most of the minced cilantro, reserving some for garnish.
- While the lentils simmer, combine rice, coconut and water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- Serve the curry garnished with Serrano slices, minced cilantro and a wedge of lime.
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