curry

Red Lentil Nut Butter Curry

This curry is thick, rich, made in one pan and ready in 30 minutes. The leftovers freeze well too. Make it as spicy as you desire! Try topping it with an egg for a hearty breakfast.
Happy eating
~Monique

Red Lentil Nut Butter Curry

1 tbl coconut oil
4 cloves garlic, minced
2 inch of fresh ginger, minced or grated
1 serrano peppers, minced
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp chili powder
2 tsp curry powder
1 tsp pink salt
1 cup red lentils
1 bunch swiss chard, stems chopped
2 cups vegetable broth
1 – 14 ounce can crushed tomatoes
1 -13.5 oz can full-fat coconut milk
3 tbls unsweetened creamy almond butter

Toppings:
1/2 a small lemon, juiced
Handful of fresh cilantro
Freshly cracked black pepper to taste

Melt the coconut oil in a large saucepan over medium-high heat. Cook the garlic, ginger, serrano and chard stems for 2 minutes, stirring frequently.

Stir in the cumin, coriander, chili powder, curry powder, and salt, cook 30 seconds.

Deglaze the pan with the broth.

Add in the lentils, torn chard leaves and crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 15 minutes or until the lentils are cooked.

Stir in the coconut milk, almond butter and a turn or two of black pepper. Taste- adjust seasoning & consistency as desired.

Simmer uncovered for 5 minutes, until the curry has thickened and is creamy.

Finish with lemon juice, black pepper and cilantro.

NOTES:
Add more veggies like zucchini, peppers, squash or cauliflower with the spices. Serve with one of my homemade tortillas, pizza-crust or flatbreads, if desired.

Curried Veggies

1 onion, chopped (try a mix of half yellow and half red)
2 cloves garlic, crushed and minced
2 tbsp coconut oil or ghee
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground turmeric
1/2 tsp pink or sea salt
1 sweet potato, chopped
1 zucchini, chopped
1 cup chopped squash
1 carrot
handful or two of green beans, trimmed and chopped
1/4 head cauliflower, cut into small florets
1/2 cup frozen organic peas
3/4 cup water
1/2 tsp garam masala
Fresh cilantro, optional

Melt the oil over medium- high heat in a large skillet, add the onion and saute about 5 minutes, just to soften; the edges may begin to brown.

Add the spices, stir and sauté a minute, until you can smell the aroma of the spices.

Add in zucchini, green beans, sweet potatoes, carrots, and squash, stir well to coat in the veggies, cover and saute for about 5 minutes. If the pan is dry, add a few tablespoons of water

Add water- using a wooden spoon the scrape up all the spices up from the bottom of the pot. Stir in the cauliflower and broccoli. Cover and simmer for 5 -10 minutes until veggies reach desired consistency. Stir in the green peas and the garlic, stir well. Sprinkle on garam masala and cilantro.

This site contains affiliate links to our favorite ingredients and products; we may receive a small commission for purchases made through these links.

Coconut Curry with Veggies

1 tbls olive oil, coconut oil or ghee
1/2 onion, sliced
3 garlic cloves
Fresh ginger, 2 thumbs worth
Veggies (whatever you have, about 1 – 3 cups)
1 can chickpeas
1 tbls curry powder
1 tsp ground cumin, coriander and turmeric
1 can full fat coconut milk
1 cup broth water
Handful of kale
Salt and pepper to taste
Garnish: Lime slices, spoon of yogurt fresh mint and cilantro

Heat the oil over medium high heat, add the onions and cook for a couple of minutes to begin to soften. Add in the garlic, ginger, veggies and spices, tossing well. Cook a few minutes, tossing often.

Add the chickpeas toss. Add in the coconut milk and broth- simmer about 5-7 minutes uncovered to thicken the sauce. Add in the torn kale and remove from heat. Add salt and pepper to taste.

Top with a squeeze or two of lime (this really helps it pop), a spoon of plain yogurt and fresh mint and cilantro.

Join us on Happy Eats Healthy Facebook Group for a video recipe of this dish.

Curry Soup with Sweet Potato Noodles

Cooking Time
20 minutes

Yields
4 bowls

Ingredients
1 tbls coconut oil

1 leek

1 celery stick

1/2 tsp granulated garlic (or 1 glove minced garlic)

1 tbls minced ginger

1 heaping tsp red curry paste

2 cups spiralized sweet potato

1/2 tsp harissa powder (or a few shakes of cayenne or chili pepper)

2 cups water

2 cup coconut milk

1 cup cooked chickpeas

1 lime, cut into 4 wedges

salt and pepper to taste

Directions
Melt the oil over medium heat, add in the chopped leek and celery. Cook until the leeks begin to get golden brown on the edges, tossing often.

Add in the garlic, ginger and red curry paste- stir and cook for about 1 minute.

Add in the sweet potato, harissa or cayenne, again stirring to coat well. The pan should be quite dry at this stage. Deglaze with 1 cup of water. Add in the remaining water, coconut milk and the chickpeas. Stir until well combined, cover and simmer 5 minutes.

Add salt and pepper to taste.

Serve with a big squeeze of lime for freshness.

Notes
This is a simple, satisfying soup that offers good fats, carbs and protein. Add in cooked chicken, turkey or shrimp to really up the protein amount.