Red Lentil Coconut Basil Curry

A few weeks ago our dishwasher stopped working.  This was not a big surprise; the appliances in our kitchen are all from the late 1970s, early 1980s if you’re feeling generous.  The joys of renting an apartment is that you can know nothing about dishwashers, and yet, they still somehow magically get fixed.

Except in this case, we now have a new fridge and a new stove, but our dishwasher is still sad and broken.  On the bright side, when we cleaned out the fridge, we also tackled the cabinets.  I found a bag of red lentils my mom bought when the baby was first born.  I also found a green curry paste that went bad in May 2013.  Do lentils + curry = dinner?  Though the can of paste went in the garbage, we dined on this delicious concoction last night.

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Red Lentil Coconut Basil Curry

  • coconut oil
  • 1 onion, sliced thinly
  • 4-6 garlic cloves, minced
  • about 1 teaspoon grated ginger (I keep mine in the freezer for just this occasion)
  • big handful curry powder
  • about a teaspoon cumin
  • about half a teaspoon cinnamon
  • about a teaspoon salt
  • just a sprinkle of red crushed peppers
  • half a teaspoon turmeric
  • 1 jalapeno, minced
  • 1 cup red lentils
  • about 4-5 leaves basil
  • 1 can coconut milk
  • 1 cup vegetable stock
  • a big handful baby spinach
  • juice from half a lime
    • to serve: naan or rice, Greek yogurt, green onions
  1. In a large  skillet, heat the coconut oil over a medium heat and add onions. Saute about 4-5 minutes, and add garlic and ginger.  Cook until everything is nice and soft.
  2. Add all of the spices (curry powder, cinnamon, salt, turmeric, cumin, crushed red peppers) and the jalapeno and give everything a good toss through. (Don’t be afraid to add a little more coconut oil to keep the spices from sticking to the pan.)
  3. Add the lentils, coconut milk, stock and basil.  Turn the heat down and simmer for about 20 minutes, stirring occasionally.
  4. Add the spinach and fold in gently, letting it wilt.  Add lime juice and adjust seasoning to taste.
  5. Serve with rice or naan, and a dollop of Greek yogurt.  Top with a bit of green onion for a nice finish.

The Verdict:

The answer to the question above is a resounding yes.  This is so, so good.  Even better, it’s healthy (I think).  Best of all, this cooks itself in about 25 minutes, total.  That includes the time to cut your veggies and mince your garlic.  Yes.

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Published by

varinaj

planning, cooking, eating and repeating.

3 thoughts on “Red Lentil Coconut Basil Curry”

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