This curry is deliciously creamy and filling, with plenty of protein and fiber from lentils. It's the perfect super-flavorful and satisfying vegetarian dinner. And it's easy! Don't be turned off by the long steps - it's mostly hands off. I also like to serve this with brown rice - see my post on how to make it.
4-5large garlic clovespressed or minced - about 1 tbsp
1tbspfresh ginger (from a ~2-inch piece, peeled & grated or minced)
1tbspgood-quality curry powder*
1tspturmeric*
½tspcayenne - optional
freshly ground pepper
½tspsea salt
~5 oz mushrooms (I use baby bella),washed & sliced
1cupuncooked green lentils
14.5-ozcan full-fat, unsweetened coconut milk (I like Whole Foods Organic brand)
15-ozcan organic tomato sauce
1cupfrozen peas
Serve/top with:
12-ozpackage frozen riced cauliflower**
Other ideas: brown rice, naan or pita bread, fresh cilantro, halved cherry or grape tomatoes, plain yogurt, chopped greens
Instructions
In a large frying pan (I use a 10” x 2” stainless steel), warm the oil over medium heat. If using seeds, add them and fry for about 1 minute or until fragrant. Add the garlic and ginger, and cook for another minute, or a bit longer if you have larger pieces, stirring occasionally. Add the mushrooms (plus more oil or a splash of water if the pan is dry) and cook, stirring occasionally, for 5-7 minutes or until they’ve cooked down. Add the spices, stir, and cook for another minute.
Shake the can of coconut milk well and then add it to the pan. Fill the can halfway with warm water (about 1 cup) and add it. Add the lentils (rinsed if needed), tomato sauce, salt and several grinds of pepper; stir well. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low - I move the pan to a small burner - and simmer uncovered until the lentils are soft. Start checking them after about 25 minutes, or according to package directions. You may need to add more water, depending on the lentils used and the consistency you want. Taste and add more salt, pepper or any additional spices to taste.
When the lentils are just about cooked, add the frozen peas and cook for another 5 minutes.
If making cauliflower rice: Meanwhile, heat a second large pan over medium heat and add the frozen riced cauliflower. Sauté for about 10 minutes, breaking up the chunks with a large spoon or spatula, until fully defrosted. Season with salt and pepper.
Serve right away or to make it ahead (it keeps really well), allow the curry to cool and then store it in a tightly sealed container in the fridge for 4-5 days. It may thicken a bit so add a splash of water when you reheat it if needed.
Notes
*I use Frontier Co-Op Curry Powder. I like to add some extra turmeric for its anti-inflammatory benefits, but you could just use a bit more curry powder or another spice you like (ground cumin, coriander, paprika) instead.**I’ve gotten frozen riced cauliflower at Trader Joe’s and Whole Foods. You can also find it fresh in the produce section at a lot of stores (just make sure you use it within a day or two), or make your own in a food processor (see this tutorial). If you're serving more than 3 people, you may want to double the amount.More notes:Find lentils near the rice at most stores, or also in the bulk bins at Whole Foods. Other kinds of lentils also work - just adjust the cooking time per the package instructions. Note that green lentils are firmer than some others (such as red) so the texture may be different.Look for coconut milk and tomato sauce in BPA-free cans. You can use light coconut milk but the sauce won’t be as creamy.Feel free to swap out the vegetables for others that you like/have on hand, such as bell peppers, onions, sweet potato, broccoli and green beans - just adjust the cook time as needed.The naan shown above is Trader Joe’s Frozen Garlic Naan, which is very good and cooks from frozen in just a minute in the oven. I also like to buy whole-wheat naan when I can find it, and I keep it in the freezer.