Coconut Lentil Curry
recipes, recipe, how to instructions, Coconut Lentil Curry
A creamy, aromatic lentil curry bursting with vibrant tropical flavors, perfectly balanced by the sweet crispiness of fried plantains and fresh cilantro. This dish offers a comforting warmth with a zesty finish.
Ingredients
Method
1Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
2Add minced garlic and grated ginger, cooking for another minute until fragrant. Stir in tomato paste, curry powder, turmeric, cumin, and coriander, cooking for 2 minutes to toast the spices.
3Pour in the rinsed lentils, coconut milk, and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.
4While the curry simmers, heat 2 tablespoons of cooking oil in a separate pan over medium-high heat. Fry plantain slices in batches for 2-3 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels.
5Once lentils are tender, stir in the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in the fresh lime juice.
6Ladle the curry into serving bowls. Top each serving with crispy fried plantain slices and a generous sprinkle of fresh chopped cilantro.
7Serve immediately as a comforting and flavorful main course.
Notes
- For a quicker cook time, substitute red lentils; they typically cook in 15-20 minutes. Adjust broth as needed.
- To add more heat, finely chop a red or green chili and sauté it with the garlic and ginger.
- This curry is delicious served over a bed of fluffy jasmine rice, brown rice, or quinoa.
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