VEGAN GREEN LENTIL CURRY
An easy vegetarian curry which can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with other types of vegetables like cauliflower, red pepper, okra, etc., as desired! Serve with basmati rice and sprinkle with fresh cilantro if you like.
Provided by missjazzcullen
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 43.2 g, Fat 6.5 g, Fiber 15.6 g, Protein 15.3 g, SaturatedFat 1.1 g, Sodium 28.3 mg, Sugar 8.4 g
THAI GREEN CURRY LENTIL SOUP
This simple, hearty, and vegan soup comes together in about 30 minutes. Perfect for a weeknight winter dinner!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent and beginning to brown, 7 - 8 minutes. Add the garlic and cook, stirring, for another minute.
- Add the vegetable broth, lentils, curry paste, ginger, coriander, and salt. Increase heat to medium-high and cook, stirring, until the soup comes to a boil. Reduce heat to medium-low and cover. Simmer for 25 - 30 minutes, until lentils are tender.
- Add coconut milk and return to a simmer, stirring frequently. Stir in cilantro. Serve.
GREEN CURRY SWEET POTATO & LENTIL SOUP
Categories Bean Leafy Green Potato Yogurt Soup/Stew Winter Dinner Stew Healthy Wheat/Gluten-Free
Number Of Ingredients 17
Steps:
- Heat the coconut oil in a large saucepan over medium heat until melted.
- Add onion, shallots, garlic, ginger and salt.
- Cook until onion is soft and translucent, about 5 minutes.
- Add green curry paste and cook, stirring often until the mixture starts to stick to the pan.
- Add sweet potato and lentils and stir to coat with mixture, 1 minute.
- Add broth and fish sauce, bring to a boil then reduce to simmer, stirring often.
- Simmer for about 30 minutes or until sweet potatoes and lentils are cooked.
- Add coconut milk, and yogurt and stir to mix.
- Add spinach and cilantro and cook until spinach wilts, about 5 minutes.
- Ladle into bowls and top with cilantro leaves and a dollop of yogurt (optional).
GREEN CURRY LENTIL SALAD
Steps:
- Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
- Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.
- Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.
- Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.
- Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.
Nutrition Facts : Calories 298.4 calories, Carbohydrate 43.5 g, Fat 10.3 g, Fiber 10.3 g, Protein 15.1 g, SaturatedFat 1 g, Sodium 462.9 mg, Sugar 5.2 g
GINGER, GREEN LENTIL & VEGETABLE CURRY
Amazing, really fresh tasting vegetable curry. Unlike any other vegetable curry I have ever eaten. I usually substitute zucchini for the eggplant. you can use frozen green bean pieces instead of fresh.
Provided by Crechemom
Categories Curries
Time 40m
Yield 4 1 1/2 cup, 4 serving(s)
Number Of Ingredients 16
Steps:
- Place potatoes in a small bowl and cover with cold water. Place lentils in a large saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingers. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear; drain.
- Add 4 cups water to the lentils and bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
- Drain the potatoes and add to the lentils. Return to a boil, reduce heat to medium and simmer, uncovered, for 5 minutes.
- Stir in cauliflower, green beans, eggplant, carrot, salt and turmeric.
- Return to a boil; cover, reduce to a gentle simmer and cook, stirring occasionally, until the vegetables are fork-tender and the lentils are soft but firm-looking, 7 to 10 minutes more.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they sizzle and smell fragrant, 15 to 20 seconds. Stir in garlic and chiles to taste and cook, stirring, until the garlic is light brown and the chiles are fragrant, 1 to 2 minutes. Remove from the heat.
- Stir the garlic-chile mixture into the cooked vegetables. Scoop a ladleful of cooking water from the saucepan to the skillet; swish it around and pour the "washings" back into the saucepan.
- Whisk cornstarch with 3 tablespoons of the cooking liquid in a small bowl until smooth. Stir it into the stew along with cilantro and ginger. Increase heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens, about 2 minutes. Stir in lime juice and ghee (or butter), if using.
Nutrition Facts : Calories 266.9, Fat 4.5, SaturatedFat 0.4, Sodium 1050.8, Carbohydrate 49, Fiber 16.5, Sugar 7.5, Protein 11.3
GREEN-LENTIL CURRY
Steps:
- 1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer. 2. In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.
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