Lentil Curry (submitted by the Lemmons)

Written by Leslie O'Neil

This next lentil recipe from Rainbow Plant Life was shared with Ag Connect by one of our wonderful harvest box customers after pick-up at the Box Factory last week. The Lemmon family loves lentils enough - and this recipe in particular - that they make it 2-3 times every month! Now that’s a solid recommendation if I’ve ever heard one.

Originally found on YouTube, the Lemmon family has adapted it to suit their family's tastes. They usually make it with red or green lentils but are excited to try it with the brown lentils from last week. They also usually serve it with steamed rice and roasted sweet potatoes – which sounds fantastic to me! But it would also be great with roasted veggies or with some lovely naan, chapati, or other flatbreads.

Our featured image is from The Endless Meal, a food blog with another similar and delicious looking creamy coconut lentil curry recipe you could try.

{images by @AmandaPhotographic: mixed hot peppers from Rainshadow Organics, garlic from Deschutes Canyon Garlic, and Cilantro from Seed to Table}

Ingredients:

1 Tablespoon neutral oil (any vegetable oil or avocado oil – whatever high heat oil you prefer in your household)

2 garlic cloves, minced

2 serrano peppers, minced (any hot pepper will do, adjust for your personal spice tolerance)

1 Tablespoon ginger, grated

1 teaspoon turmeric, fresh or ground

1 teaspoon each: ground coriander, garam masala, curry powder (yellow or red), cumin, chili powder, and freshly ground black pepper

1 teaspoon salt

32 oz vegetable broth or stock (sub chicken stock or bone broth if you prefer and aren’t worried about keeping it vegan)

14 oz can crushed tomatoes

1 Cup lentils, rinsed

1 can full-fat coconut milk (12-14oz)

2 Tablespoons almond butter

½ lemon, juiced (or one whole, small lemon)

Cilantro, chopped (for garnish)

Baby spinach or other leafy green (optional)

I haven’t made this curry yet myself but I do make a lot of them so I’ve added a couple notes for possible substitutions and the cooking process. Most important to remember: That sure looks like a lot of spices but if you don’t have every single one in your pantry, you can leave out one or two and you’ll still end up with something incredibly flavorful and delicious! 

Process:

1. Heat large, deep, skillet with 1 Tablespoon oil
2. Add garlic, peppers, ginger and cook for 1-2 minutes (until they become fragrant but before they start to brown).
3. Add spices and cook 1 minute, stirring constantly to prevent burning (this wakes up the oils in the spices and you get a lot more flavor).
4. Add vegetable stock, lentils, crushed tomatoes and stir. Cover the pan and bring to a low boil. Lower the heat, and let simmer for about 25 minutes (red lentils), 30 minutes (green lentils), or 35 minutes (brown lentils).
5. Stir in coconut milk and almond butter and simmer for another 7 minutes.
6. Add lemon juice and spinach or other leafy green, cover and turn off the heat. Let steam just until the greens wilt.

Serve over rice and roasted sweet potatoes. Top with chopped cilantro or another fresh herb like parsley, thai basil, or whatever you prefer. 

Roasted root veggies like the carrots and rutabaga from this week’s box or roasted squash would also be excellent with this curry if you don’t like or don’t have sweet potato but are looking for a way to use some of your storage crops. 

{Images by @AmandaPhotographic of carnival acorn squash from Casad Family Farms and Rutabaga from Groundwork Organics}

I hope you enjoy! I’m looking forward to trying this recipe soon myself. A big thank you to the Lemmons for sharing this!