Hearty and satisfying, this one-pot dish gets its richness and nutty flavor from lentils, coconut milk, and spices. Use your favorite mixture of curry spices or use a premade blend. Serve it with brown rice to make it a complete protein — a rare find in veggie dishes.
|1 tablespoon olive oil||1 (14-ounce) can light coconut milk|
|1/4 cup chopped red onion||1 1/4 cup water, plus more if necessary|
|2 teaspoons curry powder||Kosher salt|
|1 teaspoon ground cumin||4 cups cooked brown rice|
|1 cup dry lentils||Cilantro for garnish|
|2 medium carrots, chopped|
In a medium saucepan over medium-high heat, heat the oil. Add the onions and sauté for 1 to 2 minutes or until translucent. Stir in the spices and cook for another minute. Add the lentils, carrots, coconut milk, and water. Bring to a boil. Cover and simmer on low for 15 to 20 minutes or until the lentils are tender. The stew should be thick, not soupy. Season with salt, to taste.
Serve on top of brown rice and garnish with cilantro.
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