coconut curry lentil bowl

Coconut Curry Lentil Bowl

I’m on a big lentil kick right now. There are just so many varieties and ways to serve them! This vegetarian (and vegan) recipe uses beluga lentils, little black legumes that get their name for their resemblance to caviar. I combine the lentils with mushrooms, kale, sweet potato, and coconut curry sauce and serve them over a bed of jasmine rice. The lentils take the place of another protein such as chicken, creating a western spin on this Indian inspired dish that is full of flavor and just the right mix of sweet and spice. The madras curry powder adds that spice so if you want a sweeter dish you can omit it. I serve any dish like this with a side of pita bread to soak up and excess sauce left in the bowl!

 

Ingredients:

For the coconut curry sauce:

2 tablespoons extra-virgin olive oil

1 cup diced yellow onion

3 cloves garlic, chopped

½ teaspoon madras curry powder

2 tablespoons yellow curry paste

1 (13.5-ounce) can coconut milk

 

For serving:

½ cup black beluga lentils*

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

8 ounces crimini mushrooms, quartered

Kosher salt, to taste

Freshly ground black pepper, to taste

4 cups chopped green curly kale, stems removed

1½ cups roasted sweet potatoes

2 cups cooked jasmine rice

2 medium avocados, pitted and sliced

1 tablespoon chopped cilantro

2 tablespoons crushed peanuts

 

Pita bread, for serving

 

Instructions:

For the coconut curry sauce:

Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the onion and garlic and sauté, stirring occasionally, until the onion is tender and opaque, about 6 minutes. Add the curry powder and curry paste and stir until the curry is fragrant, about 30 seconds. Add the coconut milk and whisk to combine. Simmer the sauce until thickened, about 10 minutes.

 

For serving:

Rinse the lentils then in a medium saucepot combine the lentils and 1½ cups of water and bring to a simmer until tender, about 15 to 20 minutes. Drain the lentils and set aside.

Heat a large flat-sided sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt, then add the mushrooms and sauté until golden brown, about 5 minutes. Season with salt and pepper then add the kale and continue to sauté until wilted, about 4 minutes. Add the roasted sweet potato, the lentils and the coconut curry sauce and stir to combine.

Divide the rice among 4 bowls then ladle the coconut curry lentil mixture over the top. Top with avocado, cilantro and peanuts. Serve warm with a side of pita bread.

 

Serves 4.

 

*Note: black beluga lentils can be found at upscale grocery stores and at Whole Foods.

 

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