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Lentil Curry w/ Black Rice

Print Recipe
Beans and rice are a mighty duo. For flavor and texture, yes. But also because they compliment  each other to make a complete protein
Course Main Course

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 *

Notes

If you cannot find poblano peppers, no worries - try replacing with a red bell pepper or a large mild pepper of your choice 
Serve with rice of your choice. I prefer black rice and brown rice these days! Basmati rice is also a great option  here as well.