Monday, February 20, 2012


I was trying to figure out where we were going to get this evening’s protein for dinner. During my random digging through the cupboard, I found a bag of dried lentils and some coconut milk. Well, that just calls out for curry, doesn’t it?

14 oz. can light coconut milk
1 cup refrigerated coconut milk (or other milk substitute), divided
1 cup dried lentils
1 large carrot, peeled and shredded
2 cups broccoli flowerets
½ onion, cut into long, thin strips
½ cup fresh pineapple, chopped
2 Tbs. fresh basil, chopped
2 tsp. curry powder
1 tsp. salt
2 Tbs. olive oil
1 tsp. garlic
Dash cinnamon

Bring canned coconut milk and refrigerated coconut milk to boiling over medium high heat. Add lentils and lower heat to low so that it is just simmering. Cook until the lentils are tender, about 15 minutes. Meanwhile, heat oil in a large skillet over medium high heat. SautĂ© onion, carrot, broccoli and garlic until onions are translucent, about 8 minutes. Add remaining ½ cup coconut milk, pineapple, basil, salt, curry and cinnamon, and cook for 1 minute. Add cooked lentils and cook for 1 more minute. Remove from heat and serve.

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