Coconut Lentil Curry Bowl Recipe (2024)

FAQs

What is lentil curry made of? ›

It's a gourmet-tasting yet weeknight-friendly meal that packs rich and decadent flavors into a simple one-pot recipe. Using pantry staples, like red lentils, coconut milk, aromatics, ground Indian spices, and almond butter, this hearty lentil curry comes together in a snap.

Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes. Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.

Do red lentils need to be soaked before cooking? No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Start with half the coconut milk, 2 tablespoons of paste (remember you can always add more later, but you cannot take out), and the protein you're using. Then finish with the rest of the ingredients (proportions below). Bring to a boil, and then let simmer until protein is cooked through.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Add lentils.

A common ingredient in vegetarian curry, lentils are a natural thickening agent because they absorb liquid as they cook. You can add lentils about halfway through the cooking process, then reassess the thickness of the curry sauce after you fully cook the lentils.

The process of soaking removes the gas-causing elements from the lentils. While legumes contain complex oligosaccharides, a type of complex sugar responsible for bloating and gas. Post-soaking the complex sugar is remarkably reduced thereby easing gas troubles.

Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.

How much does 1 cup of lentils make? ›

As a general rule, one cup of dried lentils yields two to two-and-a-half cups of cooked lentils. Because of their rather delicate, earthy flavor, lentils work well in a variety of dishes and in almost any type of cuisine.

Black Lentils (Beluga lentils)

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

You're fine to eat unrinsed lentils. The only real reason to rinse it to remove possible dirt, and perhaps a tad of starch.

Soak and Rinse Legumes: Before cooking legumes, soak them in water for several hours or overnight. This helps soften the legumes and removes some of the complex sugars that can contribute to gas production. Rinse the soaked legumes thoroughly before cooking.

The recipe calls for a 1:1 ratio of red curry paste and water (2 tbsp. of each, if I remember correctly offhand), gently mixed over low heat until it achieves the right consistency.

My curry paste to coconut ratio: 1 tablespoon of curry paste : 1 can of coconut milk.

Coconut paste at room temperature usually has a solid and thick consistency. However, it can be easily dissolved, and after adding water - make milk or coconut milk out of it.

Hands down, our new favorite condiment. Mix curry paste with mayonnaise and a little lemon juice. It's perfect on sandwiches, over sautéed veggies or as a dip for carrots and celery. Make plenty – you'll want to use it on everything.