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Red Lentil Coconut Curry with Cauliflower Rice

Active Time: 30 minutes / Cook Time: 35-40 minutes / Total Time: 50 minutes

Makes 2 servings

Red Lentil Coconut Curry.JPG

Ingredients:

  • 1 ½ tablespoons coconut oil, divided
  • ½ tablespoon peeled and grated ginger, from about a ½-1” piece
  • 1 clove garlic, grated or minced
  • 1 shallot, finely chopped
  • 1 ½ teaspoons curry powder
  • ½ cup dried split red lentils, soaked overnight if possible drained and rinsed
  • 1 (13.5 oz.) can coconut milk
  • ½ teaspoon fine sea salt, divided
  • 3/4 cup water, plus more as necessary
  • 1 small head cauliflower, (about 1 lb.) cored and broken into florets
  • ¼ teaspoon cumin seeds (optional)
  • 2 tablespoons chopped roasted cashews*
  • 2 tablespoons plain yogurt, dairy or non-dairy are both fine (optional)
  • 2 tablespoons cilantro leaves (optional)
  • lemon wedges, for serving

*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!

Directions:

  1. Heat 1 tablespoon coconut oil in a large saucepan over medium heat. When it shimmers, add the ginger and the next 3 ingredients (through curry powder). Cook, stirring constantly, for 2 minutes.
  2. Add the lentils, coconut milk, ¼ teaspoon salt, and water to the saucepan. Stir to combine well and bring to a low boil over medium-high heat.
  3. Reduce the heat to a simmer and cook, stirring occasionally, for 20-30 minutes, or until the lentils are soft. If the lentils look like they’re too dry, add up to ½ cup water; you want a saucy, but not too runny, consistency.
  4. While the lentils cook, place the cauliflower in a food processor. Pulse until the cauliflower resembles rice.
  5. Add ½ tablespoon coconut oil to a large skillet over medium heat. When melted and shimmering, add the cumin seeds—have a lid ready, as they may pop and spit. Cook, shaking the pan, for 30 seconds.
  6. Add the cauliflower rice and the remaining ¼ teaspoon salt and cook, stirring often, for 5 minutes, or until the cauliflower is heated through but still has some bite to it.
  7. Divide the cauliflower rice evenly between two bowls, and top each with half of the lentil curry. Sprinkle each with 1 tablespoon cashews. Dollop with 1 tablespoon yogurt and sprinkle with 1 tablespoon cilantro, if using. Serve with lemon wedges.