Monday, January 26, 2009

Lentil Coconut Curry

Curry. We just love it.

It was our friend's turn to host us for dinner. Cinde made this dish and served it over brown rice. We topped the curry with her homemade chutney and scooped it up with her homemade naan. It was a very yummy meal.

Come to find out, the recipe for this curry is in Simply In Season. How could I have missed it?! So, this past week I made a big pot of it, adapting it to our liking. It was wonderful. We are still eating the leftovers for lunches and are very pleased with ourselves and this recipe.

Lentil Coconut Curry (adapted from Simply In Season's Red Lentil Coconut Curry)
serves 6-8

2 cups dried lentils
5 cups water
1 large onion, chopped
1 tbsp. garlic, minced
2 tbsp. olive oil or butter
1 tbsp. ginger, minced
3 1/2 tsp. curry powder
1/2 tsp. each of ground turmeric, cumin and black pepper
1/2 tsp. cinnamon
2 (13.5 oz.) cans coconut milk
1/4 cup soy sauce
1 cup tomato sauce
3 tsp. hot sauce (we use our friend Chris' homemade hot sauce)
2 tsp. salt
1 medium head cauliflower, cut into 1 inch florets
1 large sweet potato, peeled and cubed
1/4 head cabbage, cut into 1 inch cubes
2 cups frozen peas

In a medium sized saucepan, combine lentils and 5 cups water and bring to a boil. Reduce heat and simmer for 15 minutes. Once cooked, remove from burner and set aside, leaving the liquid in with the lentils. In the meantime...

In a large soup pot, saute onion in oil or butter until tender. Add garlic and ginger and saute for another 2-3 minutes. Add spices curry through cinnamon as well as the coconut milk, soy sauce, tomato sauce, hot sauce and salt. Reduce heat to medium and cook, stirring often, for 10-15 minutes or until your lentils are done.

Once the lentils are done, add the lentils and their liquid to the soup pot. Add cauliflower, sweet potatoes and cabbage and cook over medium high heat until the sweet potatoes are soft. Add the peas and cook another 5 or so minutes.

Serve over white or brown rice and top with chutney or plain yogurt.

This recipe is easily adaptable. I didn't have cauliflower or cabbage, so I added more sweet potatoes and peas. I increased the curry from the original recipe and added the hot sauce to give it more heat. You may want to back-off in these areas if you are serving kids or if you don't like things spicy. We like it spicy, so we fed our kids leftover quiche that night. Pin It


  1. This looks tasty. I think we'll have to try it.


  2. You've listed 1/4 soy sauce. A 1/4 of what? Thanks!

  3. Melissa,
    I'm so sorry! It's 1/4 CUP of soy sauce. I corrected my omission. I have this on my meal idea list for this next week, too. I hope you love it as much as we do:-).

  4. When you make this do you use light coconut milk or the regular?

    1. Usually I use the regular, but the most recent time I made it I used a can of each. It worked just fine:-).

  5. I wonder if I could substitute coconut water for milk? I have it on hand.... Tera

    1. Tera, I think you could, but it would change the flavor quite a bit. If you try it and like it, let us know:-).

  6. i made this tonight and it was delish! served it alone, as a "soup". VERY filling.

    my changes: 1 can of regular coconut milk/1 can water; 2 sweet potatoes; 1/2 head cauliflower; huge handful spinich instead of cabbage

  7. This was fantastic! I found your recipe on pintrest and tried it out. My wife is pregnant and she has been craving curry things and she hasnt been able to handle sweet potatoes. However in this recipe she loved all of it! Great recipe!I think next time we are going to add chicken to it. Thanks!

  8. Made this for dinner tonight and it was delicious! Thanks for sharing!


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