Sometimes you want to make a recipe so badly that you dream about it. This is one of those recipes.
And oh my did they deliver. Let’s do this!
This dish comes together in about 20 minutes from start to finish, thanks to the quick cooking time of yellow lentils (which I’ve found to be very similar in texture and cooking time to red lentils).
Once the sauce is seasoned, add your lentils and stir. Finish with a bit more seasonings and some fresh lemon juice and “POW” – you have beautiful curried golden lentils!
Friends, I hope you LOVE these lentils. They’re:
Hearty + Satisfying
& Seriously delicious
And while delicious on their own, I think these would pair incredibly well with my Sweet Potato Cauliflower Curry, Avocado Sweet Potato Green Salad, Curried Butternut Squash Soup, Curried Beet Soup with Chickpeas, and our Vegan Naan.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Coconut Curried Golden Lentils (20 Minutes!)
Simple, flavorful curried yellow lentils seasoned with fresh spices, garlic, ginger, and swimming in a curried coconut sauce. The perfect plant-based side!
Author: Minimalist Baker
Recipe type: Side
Cuisine: Vegan, Gluten-Free, Indian-Inspired
Serves: ~3 cups
- 4 cups (960 ml) water
- 1 1/2 cups (288 g) golden (yellow) lentils, rinsed and drained (or sub red with similar cook time or green with longer cooking time)
COCONUT CURRY SAUCE
- 1 Tbsp (15 ml) coconut oil (or water)
- optional: 1 small shallot, diced
- 4 cloves garlic, minced (2 Tbsp or 12 g)
- 3 Tbsp (7 g) fresh minced ginger (1-2 Tbsp (2.5 – 4 g) more for more intense flavor)
- 3/4 tsp sea salt
- 1 Tbsp + 1/2 tsp curry powder (DIY or store-bought)
- 1 tsp ground turmeric
- 1/8th tsp cayenne pepper (for heat – omit if you don’t like spice)
- 1 1/4 – 1 1/2 cups (300-360 ml) light coconut milk (DIY or store-bought canned)
- 1-2 Tbsp (12-24 g) coconut sugar or maple syrup (plus more to taste // or sub stevia)
- 2 Tbsp (30 ml) fresh lemon juice
- Bring water to a boil in a large pot or saucepan. Add lentils and bring back to a boil. Once boiling, reduce heat to a simmer and cook lentils uncovered for 4-5 minutes or until just tender. Then drain and set aside. Be careful not to overcook or they can become mushy (cooking time will vary by variety of lentil – check package for instructions).
- In the meantime, heat a large rimmed skillet over medium heat. Once hot, add oil or water, shallot (optional), garlic, and ginger. Sauté for 2-3 minutes, stirring frequently. Then add salt, curry powder, turmeric, and cayenne and cook for 1 minute more. Lower heat to low.
- Add coconut milk and coconut sugar (or maple syrup) and stir to combine. Cook over low heat for 3-4 minutes to combine the flavors (see photo).
- Add the (well) drained, cooked lentils (see photo) to the coconut sauce and stir. They will likely need more seasoning at this point. I added a bit more salt, curry powder, turmeric, cayenne, and coconut sugar because I like big flavor. But season to taste.
- Turn off heat, add lemon juice, and stir. Then serve and enjoy! These are delicious on their own, but they would also be tasty with rice, cauliflower rice, steamed or roasted vegetables, and more.
*Method adapted from the talented Sprouted Kitchen.
Serving size: 1/2 cup (1 of 6 servings) Calories: 102 Fat: 5.1 g Saturated fat: 4.4 g Carbohydrates: 11.9 g Sugar: 2 g Sodium: 254 mg Fiber: 3 g Protein: 3.9 g
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