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Meatless Monday featuring Vegetable Coconut Curry

Posted on June 4th, 2012  |  5 Comments

Meatless Monday is back! And I have a super easy dish to share with you today. First though, I must apologize for the lack of posting and the invalid code thing below the posts, Facebook is going wacko all over my blog.. and I’m not sure how to fix it…. maybe they shouldn’t have gone public after all.

Anyway.

For the past two days I’ve been enjoying the sights and scenes of Atlanta and Chattanooga, enjoying loads of quality time with my fam and catching up with dear friends. It’s been a blast, a bit emotional, and a much needed trip. If you follow me on Instagram you may have caught a few pics, but I’ll be sure to do a post with some snip-its of the weekend.

I also started watching Lost again. Ahhh. So good. I finally saw the last episode and am starting back at the beginning to see if I can actually get it. Or at least some of it; could anyone fully explain Lost?

Something I do know: this meal was easy, fast, so versatile, and a great way to use up vegetables that are passing their prime.

And for my first attempt at homemade curry, I was very, very pleased with the outcome.

With smooth, rich coconut milk as the base, spices perfuming the broth with intense flavor, and vegetables and lentils creating a hearty filling, this one pot meal was… ri-dank-ulous. 

Basically I’m saying you should make this stat.

And then kick back, it’s Monday… we have a full week ahead!

~l

 

Meatless Monday featuring Vegetable Coconut Curry

by The Talking Kitchen

Prep Time: 5 minutes

Cook Time: 20 minutes

 

Ingredients (4-6 servings)

  • 1 15 oz. can coconut milk
  • 1/2 c. vegetable stock (substitute: chicken stock – not vegetarian though)
  • 2 Tbsp tomato paste
  • 2 tsp grapeseed oil
  • 2 shallots, finely chopped
  • 1 lemongrass stalk, outer layers removed, finely chopped
  • 1 inch ginger, grated
  • 2-3 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/2 tsp garam masala
  • 1/2 tsp curry powder
  • 1/4 tsp tumeric
  • 1/4 tsp red pepper flakes
  • 1/16 tsp cinnamon
  • 3/4 c. cooked red lentils
  • 1 red bell pepper, cut into 1 inch pieces
  • 1/2 head broccoli, cut into florets
  • 3/4 red onion, cut into 1 inch pieces
  • 3/4 c. chopped mushrooms (I used wild, so I chopped them, if using button or crimini mushrooms, you could just slice.)
  • Cilantro garnish

Instructions

Instead of all that mincing, grating and finely chopping, I just popped the shallots, lemongrass, ginger and garlic into a food processor and pulsed a few times.

Take these aromatics and lightly saute for 1-2 minutes in a medium saucepan, over medium heat. Add all the spices, except the salt, and saute for another minute.

Next, add the tomato paste, cook for another minute, and add the vegetable stock. You may want to switch to a whisk, to incorporate the pasted veggies with the stock, and then add the coconut milk.

Let this mixture simmer over medium heat, stirring often.

Then, add the veggies and salt to the coconut sauce, let them simmer and cook in the sauce for 5-7 minutes, or until desired tenderness, I like a little bite left in them.

Stir in the cooked lentils (mine completely fell apart, but they were a great protein booster!)

Garnish with cilantro and enjoy!

{Sidenote} If you don’t have lentils, you could just serve this alongside brown rice or bulgar and maybe add some tofu to replace the missing protein.

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5 Responses

  1. Emmy says:

    I’m so glad that I got to see you!

  2. Curries are so delicious and flavorful. This looks so beautiful.

  3. Jenny says:

    Mmm, I love coconut in curries – lovely!

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