Every once in while you come across a recipe that becomes a fast favorite.  Coconut Red Lentil Curry is that recipe for my husband Trucker Jim.  When it is simmering on the stove the whole house smells amazing and exotic.  I first tried this dish while on vacation in Costa Rica and came home and immediately started looking for a recipe.  I would give credit to the original recipe writer but can’t remember where I finally found it.  Then, of course, I made some changes of my own to accommodate food sensitivities and this the end result.  This recipe can easily be doubled and frozen in serving sizes to take on the road.  Trucker Jim says this is his favorite.

This recipe is filled with veggies, complex carbohydrate, healthy fats and yummy spices.  If you like you can add some chopped protein of choice like maybe some shrimp or chopped cooked turkey.  You will notice that the “red lentils” turn yellow from the curry.

COCONUT RED-LENTIL CURRY

1 medium onion, finely chopped

2 Tbsp olive or coconut oil

1 Tbsp finely chopped peeled fresh ginger

2 garlic cloves, finely chopped

1 tsp. ground cumin

1/2 tsp. ground coriander

1 tsp turmeric

 

1 tsp sea salt

1 (2 1/2- inch) fresh Jalapeno or Serrano chile, finely chopped  ( include seeds and veins for more heat)

2 cups  water ( I use homemade turkey bone broth)

1 1/2 Cups  dried red lentils (10 oz)

1 (13-14 oz) can of whole fat unsweetened coconut milk

1 lb of zucchini (2 medium) or yellow squash cut into 1/4 inch dice

1 cup loosely packed fresh cilantro sprigs ( optional of course)

 

Cook onion in oil in an 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes.

 

Add ginger and garlic and cook, stirring for 1 minute.

 

Add seasonings and stir for 1 minute.

 

Stir in liquid, lentils and coconut milk.  Simmer covered, stirring occasionally for 5 minutes.

Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes.

Serve over rice.  I prefer wild rice. I also like to top the curry with a sprinkle of raisins, coconut, and peanuts. (all totally optional)

Yields 6-8 servings (main course)  Total time: 45 minutes

If you are making a large batch you can freeze the leftovers for later use or to take on the road with you.  Just fill the bottom of your container with rice and fill with Coconut Red Lentil Curry.  Warm in your crock pot of however you like.

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