oh she glows red lentil curry
The Thanksgiving Pumpkin Pie That Never Was », 1 tbsp good quality curry powder (or more to taste), 1 carton broth (4 cups) I used low-sodium, Kosher salt & black pepper, to taste (I used about 1/2 tsp salt). Stir to combine. Collaboration is so darn fun. Reduce heat to medium, cover with a lid, and cook for 12 to 16 minutes, until the rice is soft and tender. Add a pinch of salt, stir, and sauté over medium heat for … Thanks!!! Hey Kim, Yummy! In a large saucepan, heat the oil over medium heat. Hi! Stir occasionally to prevent the lentils from sticking to the bottom. Add in the crushed tomatoes, coconut milk, cooked lentils and chickpeas. The only thing is that it didn’t seem like enough rice for amount of lentils it makes. The only tweaks I make is I add the cilantro and Spinach on the plates so that the greens don’t get soggy with the leftovers. The dish is easily made vegan substituting coconut oil for the ghee. Anyway, I hope this helps! In a large pot, add the oil, onion, and garlic. Thank you so much!! Red lentils are a fantastic source of fiber making this hearty stew a heart-healthy go-to. Effortless Vegan Overnight Oats--Oh She Glows Cookbook: 1 cup gluten-free rolled oats,1 ½ cups almond milk, ¼ cup chia seeds,1 large banana, mashed, and ½ tsp ground cinnamon. This recipe is amazing!!! Season to taste with salt and lime juice. Everything we’ve made so far from you site has ended up in the “Tested Keepers” recipe folder. Maybe next time i’ll just leave the spinach out. I added a little cumin as well. We really love it around here, too. If you could contact us through our press email with all the book and request details that would be appreciated! This easy, flavourful curry is a great one to whip up during the workweek, and leftovers only get better the next day. This recipe is delicious!!! I’ll take it. I make single servings in mason jars to freeze and thaw in warm water for a quick meal. Excellent recipe. I use a butternut squash soup base (just squash boiled in water, veg broth, and spices blended) to simmer my lentils, then add in all my sautéed veg and some steamed sweet potato cubes. These recipes have been making transitioning into vegan eating so much easier. Hi Vanessa, I’m so happy you enjoyed the recipe! Meanwhile, prepare the rice. Slow cookers tend to vary too, so 4 to 6 hours may not be enough time, but that’s easy to play by ear. The spring onions, fresh coriander, lime and pumpkin seeds elevate the whole thing. So I made this recipe last night thinking this is nice and easy…should be good, and Wow! You can check out her original recipe here. Hmm that is a toughie!! Oct 17, 2017 - I’m glad that you guys are excited about the thumbnail feature! The curry can also be frozen for up to 4 weeks, possibly longer. This recipe is adapted from Angela Liddon’s Glowing Spiced Lentil Soup from her popular plant-based food blog, Oh She Glows. I will be making this in the crockpot next week. Fluff with a fork and stir in the cilantro. This rich and creamy vegan lentil … Light coconut milk makes this curry so luxuriously rich and decadent tasting, while still feeling quite light and energizing. It all started with your APP a few years ago. I finishe :). Add a generous scoop of rice on a plate or bowl and top with a couple ladlefuls of curry. Stir in the entire can of coconut milk, red lentils, broth, and salt. Just tired this recipe tonight- it’s amazing!!! I also pre-roasted my squash in the oven and used leeks instead of regular onion. Taste and adjust salt, if desired. I made this! Hey Ashia, I would suggest sautéing the garlic and onion in a skillet before adding everything into the slow cooker. The oil is hot enough when a cumin seed sizzles when tossed into the pan. My casserole now needs a hair cut and the black beans have morphed into stink bombs. Last night, I found a recipe for a Red Lentil Squash Curry on Martha and used that as my inspiration for this stew. Dahl is one of my go-to fav. Hi Angela! Thanks for a good base recipe, I had to force myself to stop eating it. In the morning, stir the oat mixture. This was quite nice. Check Out Our Video For How To Make Instant Pot Cauliflower Curry: But caution to anyone trying it, it may not be your “cup of broth.”. Just have two questions, you may or may not be able to help me with: (1) I bought Trader Joe’s “split” red lentils. Next comes 1 container of broth. I may be missing some flavor but no longer notice it, and my creations feel more wholesome and home-made to me. ❤️. My partner and I had this for dinner last night, and it was absolutely DELICIOUS! Absolutely delicious! Pick over and rinse the lentils in a fine mesh sieve. Bring to a simmer and reduce heat to medium-low. Add the rice into a medium pot along with the oil and broth. I’ll take it. I just eat it with an Ezekiel pocket bread. I added a can of coconut milk and fresh chopped jalepenos! Thaw overnight in the fridge, or simply leave on the counter until mostly thawed. Healthy, delicious and comforting. My previous supervisors always commented on this trait almost immediately whether … Or do you just add them in as is… Thanks! So creamy and delicious! ?” only to open the fridge and find those leftovers, shoved to the back of the fridge to die. I have a lot of squash to cook up and a lot of freezer space :), Hi Sarah, I can’t see why not! I really appreciate your support so much. Click below for my full story! That’s wonderful, Jen!! Pick over and rinse the lentils in a fine mesh sieve. A “free”, delicious meal without the work? Love the recipies and app. I made this the other night with a few small substitutions because of what I had on hand — olive oil and full fat coconut milk with some of the fat lef off. I made this on Halloween... and told the kids it was my witch's stew... and cackled the whole time. It’s still in my test kitchen. For the curry: Add the oil in a large pot and increase heat to medium. I paired this with Trader Joe’s, Naan. Sweet Potato, Chickpea & Spinach Coconut Curry from "Oh She Glows Every Day" 4-6 portions. Now stir in your cooked butternut and some greens if you’d like. xoxo Stephanie, Hey Stephanie, What a lovely comment…I’m grinning from ear to ear! I’m so, so happy to hear you enjoyed it. And that 5-minute cheeze sauce recipe I promised you? I did normal rice though, but the Dal was fantastico <3. Stir in a touch more broth if you'd like a slightly thinner consistency. Thank you! Enjoy those leftovers ;). My new go to dinner!! In a large saucepan, heat the oil over medium heat. Plus, I just love curry and coconut milk together. Copyright © 2021 Oh She Glows. Recently I have elimated most dairy due to health factors. Increase the heat to medium and sauté … It’s actually not my plate as this post was photographed by a food photographer Ashley McLaughlin so I’m not sure. Hey there, I’m so glad the recipe was a hit!! curry powder; fresh ginger; red lentils; coconut oil; turmeric; red curry paste; sweet onions; cane sugar; canned chickpeas; canned crushed tomatoes; Where’s the full recipe - why can I only see the ingredients? I was craving a meatless meal the other night, so I decided to experiment with a lentil curry instant pot recipe from Oh She Glows. I will let you know how it turns out! I have made it several times. So delicious. I subbed red lentils for green lentils and just simmered it for 15 minutes longer and it tastes amazing. We’ve been blessed with gorgeous, warm weather this weekend, and I hope you are too. Hi Sabrina, Nov 28, 2017 - Leftovers are the best. When choosing between light coconut milk … I finally had to quit using store-bought broths because I couldn’t find one that agreed with my tummy. I will be making this again. I had naan instead of making the rice but the dal was freaking amazing. The coconut milk, curry and ginger is such a flavorful combination and so comforting. That is a tricky question about subbing coconut and nuts. I love to make different dishes. Specifically I used 1 cup of coconut milk in place of broth because it was open and needed to be used. Oh, I’m so happy to hear this recipe helped remind you! The butternut squash added a layer of creaminess. This was soo good. So much that I made it again a couple weeks after the first time. Totally delicious and doable on a weeknight!! So much more fun than trying to do it on my own! Stir in the ginger, half of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant. To vary the leftovers a little I added garam masala or some sriracha sauce. Thanks for this great recipe! I made this last night and it was amazing! So so yummy! Where’s it from?? Thank you! 3. Ingredients 3. LOVE this recipe! I will let you know if I think of anything else. Last night was the squash and blackbean burrito; tonight was this stew. Season with salt, pepper, and add some freshly grated ginger to taste. The amount of broth called for yields a very thick consistency; if you’d like it thinner and more “soup-like” feel free to thin it out with a bit more broth (if so, you might need to also increase the spices and seasonings as the extra broth will dilute the flavours). Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Add the cumin seeds … To a large pot, add the oil, onion, and garlic. I love all your recipes so much. Oh I just love this recipe! Just made this for our meatless meal day. Unless of course you don’t know what to do with the leftovers and they I’d love to try this recipe but my husband is allergic to coconut, and many other nuts. How to Make Red Lentil Curry Step One – Sauté the Veggies Sauté onions and jalapeños for 5-7 minutes, until tender and fragrant. One day you walk into the kitchen gasping, “What IS that smell! I didn’t have all of the ingredients, so I made some substitutions with ingredients that I had on hand to create this Instant Pot Lentil & Sweet Potato Thai Curry. I made this dish for my lunch during the week but it turned out more like a soup. Wow, that looks great, must try this, maybe more spicy with chilis and sage – and without curry. I am such a visual person with recipes and I need to see pictures whenever possible. thanks! I added some carrots, and fresh cilantro and 1 jalepeno pepper to spice it up. I don’t think I’ve tried freezing it, but I don’t see why not. I tried a similar recipe in the slow cooker and I found the onion still stayed crunchy even with 7 hours of cooking. Copyright © 2021 Oh She Glows. Yummmm! press[at]ohsheglows[dot]com, Do you think this recipe will work doubled? Great idea for a recipe! The rice is delicious and I make it for my husband but I personally don't even need it. I have no doubt this one will be the same. Jan 26, 2012 - Leftovers are the best. Delicious. Lentils and squash sound so wonderful. Add ginger and garlic and sauté for another minute or two. Would it be fine with you? The picky 7-year-old not only ate it, but even asked me what was cooking when it was just onions, garlic and curry powder. Click below for my full story! Easy, quick and filling meal! Even better. So just like your adaptation of Martha’s recipe, I adapted yours to what I had on hand. https://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew But this recipe really inspired me to get back on track! « Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup, A simple roasted butternut squash salad », Super Fresh: Super Natural, Super Vibrant Vegan Recipes, 2 tablespoons (30 mL) virgin coconut oil or grapeseed oil, 1 1/2 cups diced onion (about 1 medium onion), 3 large or 4 medium garlic cloves, minced, 1 1/2 cups peeled and finely diced carrots (about 2-3 large), 1 (14-ounce/398 mL) can light coconut milk, 2 cups (500 mL) low-sodium vegetable broth, plus more if desired to thin the broth, 1/2 to 1 teaspoon fine sea salt, to taste, 1 tablespoon (15 mL) virgin coconut oil or vegan butter, 1 3/4 cups (430 mL) low-sodium vegetable broth, or as needed, 1 cup loosely packed fresh cilantro, large stems removed and finely chopped, Toasted pepita seeds (shelled pumpkin seeds). I am not vegan or vegetarian, but this recipe is SO good! :). Thank you so much for the lovely comment. However, this past year has helped me realize otherwise, at least in some areas of my life (I still have a long way to go). I make it often in the colder months. Hey Sarah, I’m so glad this one was a hit…and I agree, you can never quite have enough rice! My previous supervisors always commented on this trait almost immediately whether it was in an academic or business setting, and I often took a lot of pride in the fact that I could do things on my own. Stir well. Unless of course you don’t know what to do with the leftovers and they die a slow death in the fridge. :). Vegan Lentil Stew. It still tastes good. www.superyou.ca/recipes/red-lentil-and-chickpea-curry-with-simple-chutney Since 2008, I’ve been on a journey to glow from the inside out by creating crowd-pleasing plant-based recipes. Stir in the entire can of coconut milk, red lentils, … Thank you Angela for inspiring me to start cooking. Will definitely be making this again. It was amazing. I loved this! It freezes well, too. Add your desired toppings and serve immediately. We both look forward to working our way through many more of your recipes. My wife will be delighted with this. A quick, stick-to-your-bones stew with a kick of heat. Good times. This was DELISH! Thank YOU for coming back to this blog time and time again, and for making this career so personally rewarding. So happy you love it. I followed the cup measurements exactly. Thanks for a simple and delicious recipe! Leftovers turned into a new recipe? Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat. I just made this and it is delicious. So far all recipes from Oh She Glows are wonderful. Sautée over medium heat for 4 to 5 minutes, stirring occasionally, until softened. Thank you! Thanks so much for the awesome comment, Bella! Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look! Everyone was going back for seconds and thirds. I typically add siracha because I like it spicy. I found my stew needed about 7-8 hours on high, but it’s an old slow cooker. I added lots of grated fresh Ginger Root – some finely grated, and some grated heavier as when you’d do carrots – and it was absolutely delicious combined with the curry and veggies, and with lots of zing! Thanks for your feedback. Add the broth and lentils and stir to combine. If you have uncooked butternut to use, check out Martha’s recipe for cooking instructions. Everyone commented how good it smells. All rights reserved. Recipient email(s) * (Separate email addresses with a comma), Photography credit: Ashley McLaughlin Photography. :) In the meantime if you try anything I would love to hear how it goes. I can’t tell you how many times I’ve tried, and failed, at curries. I’ll take it. You are heaven sent for this. Love your website, you are one of the first I used when I went vegan years ago and still super relevant and tasty today! I have been a veggie for years. Wow this was SO delicious! Hi there, I’m so happy to hear you enjoyed it! While it’s lovely all on its own (enjoyed like a rich, thick stew), I love it even more spooned over top my cilantro-speckled basmati rice with toasted pepita seeds, sliced green onion, cilantro, and a squeeze of lime juice. Keep the lid on until ready to serve. I made this, and loved it! My partner and I have just started eating vegan (vs. vegetarian) and Oh She Glows has been immensely helpful. Have to try it. Both were fantastic, fresh, flavourful, and filling dishes. 10/10 would recommend. In a large pot, add EVOO and chopped onion and minced garlic.