Vegan Week: Red Curry Lentils

Today's recipe is a great one for those of you looking for some international flair.  I love the flavors found in Indian food, so I knew this highly praised dish would be a hit.  I especially love that it was an all-in-one dinner, when paired with a simple side of roasted broccoli.   I assure you that when you add an ingredient as hearty as lentils, you won't miss the meat being on your plate.  Personally, I enjoy being able to eat a meal without having that feeling of something heavy sitting on my stomach afterwards.   Have I convinced you to try any of the recipes this week yet?  I still have a few more days (:

Red Curry Lentils by:  Prevention RD, via Pinch of Yum

1 1/2 cups dry brown basmati rice
1 1/2 cups dry lentils, rinsed and picked over
1/2 large onion, diced
2 Tbsp unsalted butter
2 Tbsp red curry paste
1/2 Tbsp garam masala
1 tsp curry powder
1/2 tsp turmeric
1 tsp cane juice sugar
2 cloves garlic, minced
1 Tbsp fresh ginger, grated or minced
pinch of cayenne pepper
1 (14 oz) can tomato puree or sauce
1/2 cup lite coconut milk
1/2 cup cilantro, chopped for garnishing

Directions:

Bring 3 cups of water to a boil in a sauce pan. Add the rice, stir and return to a boil. Reduce heat and simmer 35-40 minutes.

In a large sauce pan, heat 6-8 cups water and the lentils over high heat. Boil for about 15-20 minutes; drain and set aside.

Melt the butter in the same saucepan over medium high heat. Add the onion and saute for a few minutes until softened. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and cook for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.

Add the lentils and the coconut milk. Stir to combine and simmer for another 10-15 minutes. Serve over rice and garnish with cilantro.

Yield: 6 servings (scant 1 cup of rice with 3/4 cup lentils).

Linking up to Keep It Real Thursday at Beyond the Peel.