Sunday, September 21, 2014
Red lentil curry stew
Red Lentil (Vadouvan) Curry Coconut Stew
serves 6
2 tablespoons olive oil, coconut oil, or ghee
1 large onion, small dice
4 garlic cloves, minced
1 tablespoon fresh grated ginger
Sea salt to taste
2 teaspoons cumin seeds, lightly toasted and ground
2 teaspoons coriander seeds, lightly toasted and ground
2 tablespoons of Indian curry spice blend (used a Vadouvan spice blend)
1/2 teaspoon ground turmeric
1 (28-ounce) can chopped tomatoes with juices
1 pound red lentils, washed and picked over
2 quarts water, vegetable, or chicken stock
freshly ground black pepper to taste
Cayenne to taste
2 large handfuls, Swiss chard leaves, chopped
1 (14-ounce) can (full-fat) coconut milk
Juice of 1/2 lime
Chopped cilantro
Cashews (toasted in a dry skillet until lightly browned), chopped
Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes. Add the garlic, ginger, ½ teaspoon salt, ground cumin and coriander, curry powder, and turmeric, and stir until fragrant, 1 minute. Add the canned tomatoes with their juices. Taste and re-season with salt.
Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Season with black pepper and cayenne to taste. Taste and adjust for salt.
Add the Swiss chard, coconut milk, and lime juice, and cook until the chard is wilted and the coconut milk heated through, about 2-3 minutes. Taste and reseason, if needed.
Ladle into individual bowls. Top with chopped cilantro and toasted chopped cashews. Serve with some crusty bread.
serves 6
2 tablespoons olive oil, coconut oil, or ghee
1 large onion, small dice
4 garlic cloves, minced
1 tablespoon fresh grated ginger
Sea salt to taste
2 teaspoons cumin seeds, lightly toasted and ground
2 teaspoons coriander seeds, lightly toasted and ground
2 tablespoons of Indian curry spice blend (used a Vadouvan spice blend)
1/2 teaspoon ground turmeric
1 (28-ounce) can chopped tomatoes with juices
1 pound red lentils, washed and picked over
2 quarts water, vegetable, or chicken stock
freshly ground black pepper to taste
Cayenne to taste
2 large handfuls, Swiss chard leaves, chopped
1 (14-ounce) can (full-fat) coconut milk
Juice of 1/2 lime
Chopped cilantro
Cashews (toasted in a dry skillet until lightly browned), chopped
Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes. Add the garlic, ginger, ½ teaspoon salt, ground cumin and coriander, curry powder, and turmeric, and stir until fragrant, 1 minute. Add the canned tomatoes with their juices. Taste and re-season with salt.
Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Season with black pepper and cayenne to taste. Taste and adjust for salt.
Add the Swiss chard, coconut milk, and lime juice, and cook until the chard is wilted and the coconut milk heated through, about 2-3 minutes. Taste and reseason, if needed.
Ladle into individual bowls. Top with chopped cilantro and toasted chopped cashews. Serve with some crusty bread.
# posted by Chelsea @ 12:24 PM 
