Lentil Curry w/ Black Rice
When I want to feel nourished, warm on the inside and content, I make a pot of this special dish.
Beans and rice are a mighty duo.
For flavor and texture, yes. But also because they compliment each other to make a complete protein. This savory golden dish is a staple in our home. Tender red lentils in a creamy coconut curry sauce – might just be my favorite way to eat the incredible legume.
When I want to feel nourished, warm on the inside and content, I make a pot of this special dish. Another beautiful aspect of this dish, and pretty much any beans and rice dish – is it can be so inexpensive.
It’s a blessing two of the most nutritious elements in a plant-based diet can be so affordable.
So here’s to beans and rice, a humble pairing that never disappoints!
Lentil Curry w/ Black Rice
Ingredients
- 1 large yellow/purple onion, chopped
- 3 large carrots or 7 small/medium carrots, chopped
- 2 cup dried red lentils
- 1 poblano pepper, chopped
- 1 can full fat coconut milk
- 1 finger of a ginger root, chopped small (about 3 -3.5 tablespoons)
- 8 garlic cloves, chopped
- 1 tbsp olive oil
- 2.5 tbsp curry powder
- 1.5 tbsp salt
- 1.5 tbsp tomato paste
- 5.5 cups water
Garnish
- Fresh Cilantro
- Sliver of chili pepper
- Lime Juice
- Coconut Cream
Instructions
- Heat a large pot/dutch oven on low flame
- Add olive oil
- Add onions and saute for 10-12 minutes, until lightly golden around the edges – but not crispy
- Add poblano pepper and carrots
- Saute for 3 minutes
- Add garlic and ginger
- Saute for 1 minute
- Add curry powder and salt
- Stir to combine for 1 minute
- Add tomato paste, coconut milk, and water
- Stir to combine for 1 minute
- Add lentils and bouillon
- Stir to combine
- Bring to a boil, then reduce to a simmer
- Cover with lid and allow to cook, stirring occasionally, for 20 minutes – or until carrots and lentils are tender
- Garnish with cilantro, a sliver of pepper, cilantro, lime juice and coconut cream
- Serve with black rice *
