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:
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
  1. 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.
  2. 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.
  3. 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.
  4. Serve the curry garnished with Serrano slices, minced cilantro and a wedge of lime.
Recipe by Vegaprocity at https://vegaprocity.com/2014/08/red-lentil-carrot-curry-coconut-rice/