This vegan lentil curry with coconut and coriander is a delicious and hearty dish that combines the earthy flavor of lentils with the fragrant aromas of coconut and coriander.
The dish features a colorful mix of vegetables, including onion, garlic, carrot, and bell pepper, which add texture and flavor. Lemongrass, a staple ingredient in Southeast Asian cuisine, brings a fresh and citrusy note that complements the richness of the lentils.
The curry powder adds a complex mix of spices, giving the dish its signature flavor. The coriander, meanwhile, adds a bright and herbaceous note that perfectly balances the heat of the curry. The lentils absorb all these flavors, making this dish a satisfying and comforting option for any meal.
Enjoy!
Creamy Coconut Red Lentil Curry
Ingredients
- 1 onion
- 1 carrot
- 1 parsnip
- 500 g red lentils
- 15 ml olive oil
- 1 can coconut milk
- 5 cm lemongrass stick
- 10 coriander leaves
- 1 lime optional
- 1.5 tbsp red curry paste
- salt
Instructions
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Slice the carrot, parsnip, and onion, place in a wok and cook with a drizzle of olive oil. Add the curry paste, coconut milk, chopped lemongrass, lentils, and 800 ml (roughly 3.5 cups) of water.
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Season to taste. Simmer until the lentils are fully cooked.
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Add the coriander leaves and lime juice when serving.
Notes
The post Creamy Coconut Red Lentil Curry appeared first on Chef's Pencil.
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