I’ve been terrible about documenting our NHN family meals, probably because I often enjoy the company more than the meals I make. But, I have to say this lentil coconut curry dish was another matter. It set the stage for our family meals as they should be: great food, great company, and lots of love and laughter. The perfect recipe.
Ali and I don’t agree on a lot of things, but one thing we both crave is Indian food. The recipes are usually too delicate for my blustering in the kitchen, but this was was rather easy and decidedly delicious! It has become a regular in this house, though Story is still only so-so about it. I have no doubt she will grow to love it. Maddie and Riley are more difficult challenges, but someday …
Lentil Coconut Curry
- 2 tbsp coconut oil
- 1 head garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 can tomato sauce, 28 oz
- 1 tbsp ginger
- 1 tbsp turmeric
- 1 tsp salt
- 1 cup lentils (I used brown)
- 1 tsp cayenne powder
- 3 cups water
- 1 can coconut milk, 15 oz
- 1 cup cilantro, chopped
- basmati rice, cooked according to directions on bag
- Saute garlic in coconut oil in a large skillet over medium-high heat. Add in cumin and coriander and stir.
- Mix in tomato sauce, ginger, turmeric, and salt. Cook for about 5 minutes, stirring occasionally.
- Stir in lentils, cayenne pepper, and water. Bring to a boil. Reduce heat to low, cover, and simmer for 35 minutes or until lentils are soft. Stir occasionally.
- Add coconut milk and bring back to a simmer.
- Remove skillet from the heat and stir in the cilantro.
- Serve with basmati rice.
- 1 packet unflavored gelatin
- 1/2 cup boiled hot water
- 1/2 cup sugar
- 1/8 tsp salt
- 1 cup coconut milk
- 2 mangoes
- Peel the mangoes and cube. Puree in blender or food processor.
- In separate bowl, whisk the gelatin and hot water until fully dissolved. Add in sugar and salt, and whisk until dissolved.
- Stir in the coconut milk.
- Add the mango puree and stir until smooth.
- Chill for a few hours then serve.