Coconut Lentil Curry with Greens

Ingredients

  • 2 cups uncooked white or brown basmati rice, to serve (used brown basmati rice)
  • 2 cups brown or green lentils
  • 8 cups chopped leafy greens: spinach, kale, or chard (used baby spinach)
  • 1 tablespoon olive oil (used extra-virgin olive oil)
  • 15-ounce can coconut milk
  • 3 tablespoons Thai red curry paste (used Thai Kitchen Red Curry Paste)
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Directions

  1. Cook the rice according to the package instructions.
  2. Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
  3. Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium-high heat. Add the greens and sauté for several minutes until tender and bright green.
  4. When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
  5. Taste and add a few pinches of salt if desired. Serve with rice.

Yield: 4 – 6

Normally I stick to just one portion of a meal but as soon as I tasted this, I knew that wasn’t going to happen. This is fucking delicious !

This recipe came from “a couple cooks”.

I wasn’t paid in any form to promote Thai Kitchen or “a couple cooks”.

Take care y’all !

Chickpea and Potato Curry

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped (used a yellow onion)
  • 2 garlic cloves, minced
  • 2 teaspoon minced fresh gingerroot
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt (used kosher salt)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) crushed tomatoes (I used an entire 28-ounce can)
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 large baking potato, peeled and cut into 3/4-inch cubes
  • 2 1/2 cups vegetable stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro
  • Hot cooked rice (I used brown rice)
  • Sliced red onion, optional
  • Lime wedges, optional

Directions

  1. In a large skillet, heat canola oil over medium-high heat; sauté onion until tender, 2 to 4 minutes. Add garlic, ginger and dry seasonings; cook and stir for 1 minute. Stir in the tomatoes; transfer to a 3- to 4-quart slow cooker.
  2. Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, about 6 to 8 hours (I went with 8 hours).
  3. Stir in the lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

This is a tasty, filling dish to enjoy ! The dish tastes good on its own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.

Recipe source unknown.

Take care y’all !

Quick Chickpea Curry

Ingredients

  • 1 tablespoon olive oil (I used extra-virgin olive oil)
  • 1 large yellow onion, diced small
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder (I used Hot Madras curry powder)
  • 1 cinnamon stick (3 inches)
  • Ground cloves
  • 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained (I used reduced-sodium cans of chickpeas)
  • 3 tablespoons ketchup
  • 1 teaspoon coarse salt (I used kosher salt)
  • 1/4 teaspoon pepper (I used freshly ground black pepper)
  • 2 cups water
  • Chopped cilantro and lemon wedges (optional), for serving (I used both)

Directions

  1. Pour the oil into a large skillet and set the heat to medium-high. Once the oil’s hot, add the onion in and cook, stirring now and then, for 6 minutes or until the onion looks like it’s dark brown around the edges. Now mix in the garlic, curry, cinnamon, and a pinch of ground cloves*, stirring constantly until the ingredients become fragrant (should only take maybe 30 seconds to achieve). Add in the chickpeas, ketchup, salt, pepper and water. Turn the heat up high enough for boiling to occur, turning it down low enough for it to just be at a simmer, placing a lid on the skillet afterwards. Let the mixture cook for 20 minutes before taking the lid off and turning the heat back up to medium-high, cooking for another 5 minutes or until the sauce has reduced a little. (The original recipe never says to, but make sure you take the cinnamon stick out before serving this.) Serve the curry, topping it with the cilantro and serving the lemon wedges on the side (if you’re using them that is).

Supposed to serve 4 (depends on how hungry you are).

*One pinch seemed like too little so I used two pinches of ground cloves.

Damn this was delicious ! I loved the flavor of the spices in this. The recipe didn’t call for it but I served this over rice to make it feel more filling. The curry tastes great on its own but is even better with some cilantro and lemon juice.

Recipe source unknown.

Take care y’all !