earthli Recipes 3.7 https://www.earthli.com/recipes/ 2024-12-29T23:19:52+01:00 https://www.earthli.com/recipes/icons/webcore_png/app/recipes_100px.png https://www.earthli.com/recipes/view_recipe.php?id=331 2024-12-29T23:19:52+01:00

Rainbow Plant Life This luxurious, fan-favorite Red Lentil Curry will get you truly excited about lentils! It’s an ultra-creamy and gourmet Indian-inspired meal made in one pot with pantry staples. Whip it up on a weeknight in 45 minutes! Ingredients ------------------------------------------------------------------------ * 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil * 4 cloves garlic, minced * 2-inch piece of fresh ginger, peeled and minced or grated * 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric * 1-2 serrano peppers, diced (see recipe note below on spice level) * 1 teaspoon ground cumin * 1/2 teaspoon ground coriander * 1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon) * 2 teaspoons curry powder * 1 teaspoon garam masala * Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end) * Freshly cracked black pepper to taste * 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker) * 2 cups (480 mL) low-sodium vegetable broth * 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can) * 1 (13.5-ounce/400 mL) can full-fat coconut milk * 3 tablespoons unsweetened creamy almond butter * 1/2 a small lemon, juiced * 1/2 cup (~8g) fresh cilantro, roughly chopped * For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan Instructions ------------------------------------------------------------------------ 1. Rinse the lentils in cold water until the water runs clear. 2. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning. 3. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices. 4. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes. 5. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy. 6. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. 7. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days. *Kath's notes: 1. I almost always make a double-batch of these lentils, but I don't double to coconut milk since I like a somewhat thicker consistency. 2. I can't usually find the Serrano peppers. I did find ground spicy red pepper that I use in place of the fresh peppers. 3. I also almost never have almond butter on hand and just omit it. 4. If I have fresh baby spinach on hand, I usually throw some in after adding the coconut milk. ]]> https://www.earthli.com/recipes/view_recipe.php?id=320 2022-04-27T05:12:53+02:00

https://www.earthli.com/recipes/view_recipe.php?id=301 2020-01-25T23:59:31+01:00

Feed Me Phoebe Prep Time 5 minutes Total Time 45 minutes Servings 4 *Recipe Notes This is a great make-ahead meal and can keep in the fridge for up to week. Ingredients ------------------------------------------------------------------------ * 1 tablespoon olive or coconut oil * 1 small red onion, diced * 2 garlic cloves, minced * 1- inch fresh ginger, peeled and minced * 1 serrano chili pepper, seeded and minced * 1 teaspoon ground cumin * 1 teaspoon garam masala * ¼ teaspoon coriander * One 15-ounce can diced tomatoes * 1 teaspoon sea salt * One 15-ounce can unsweetened full fat coconut milk * 1 cup red lentils * 5 ounces baby spinach Instructions ------------------------------------------------------------------------ 1. In a large stock pot or Dutch oven, heat the oil. 2. Saute the onion over medium-high heat until soft, 5 minutes. 3. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Cook until very fragrant, 2 minutes. 4. Carefully pour in the tomatoes and add the salt, scraping up any brown bits that formed on the bottom of the pan. 5. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes. 6. Add the coconut milk and 1 cup water. Bring to a boil over high heat. 7. Stir in the lentils and reduce the heat to medium-low. 8. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan. 9. Fold in the spinach and cook until wilted, 3 minutes. 10. Serve alongside coconut rice. ]]> https://www.earthli.com/recipes/view_recipe.php?id=298 2019-10-22T01:56:31+02:00

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