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Coconut Curry Lentils with Foodsaver Stores

There are still two weeks before Greek Easter, so I know many people are looking for vegan recipes. I made this lentil dish from ingredients from Foodsaver Stores, and I paired it with a plate of mini vegetable samosas, which were delicious and disappeared pretty quickly at my aunt’s house. This lentil dish is creamy, but has no dairy, so it is still useful for anyone fasting. Things to watch out for when making this dish: ensure your lentils are cooked, because the lentils are being cooked in coconut milk and canned tomato juice you may need to add some water towards the end. That’s really about it. It’s an easy dish to prepare, healthy, and only uses two pots – one for the rice, and one for the lentil curry. It has a good bite of ginger in it which I like too.

Makes: 4 servings
Difficulty: 1/5
Time: 1 hour

Ingredients

For the lentil curry:
3 tablespoons Minerva Sunflower Oil
1 cup Foodsaver Diced Onion
1 teaspoon Ardo Diced Red Chilli
1 tablespoon Ardo Ginger
1 tablespoon Ardo Garlic
1/2 tablespoon cumin powder*
1/2 tablespoon coriander powder*
1/2 tablespoon curry powder *
1 heaped tablespoon Ciao Tomato Paste
1 can Thai Coconut Milk
1 can Ciao Chopped Tomatoes
1/2 cup water, if needed*
1 cup Foodsaver Canadian Lentils
1/2 teaspoon Maldon Sea Salt
1/2 teaspoon Maldon Perfectly Crushed Pepper

For the basmati rice:
1 cup Foodsaver Basmati Rice
1/2 teaspoon Maldon Sea Salt
1 teaspoon Minerva Sunflower Oil
2 cups water*

Serve Alongside Foodsaver Mini Vegetable Samosas

*All ingredients available at Foodsaver Stores except those marked with an *

Recipe

1. In small pot, add 2 cups of water and bring to a boil. Once boiling, add in the rice, salt, pepper and vegetable oil. Place a lid on the pot and simmer for about 7 minutes. Turn off the heat once most of the liquid has been absorbed, and let the rice sit in the covered pot until the rice is fully cooked.

2. In a large pot over high heat, add 3 tablespoons of sunflower oil. Once hot, add in the onions and stir fry until translucent. Add in the red chilli, ginger and garlic and stir fry for about 1 minute. Add in the ginger, garlic, cumin powder, coriander powder, and curry powder. Cook for another 1 minute. Add in the tomato paste and mix everything together.

3. Add the coconut milk, canned tomatoes, lentils, salt and pepper into the pot and gently stir all ingredients together. Cover pot with a lid and let simmer for 45 minutes, stirring occasionally and adding more water if the mixture becomes dry.

4. Serve on top of the cooked basmati rice, with diced cilantro, and alongside samosas.

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