All Photos © Christine Elise McCarthy 2018
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Click the image above to watch my thwarted efforts at making a curry for rice.
Slow cookers. Mmmmmm! So satisfying. Coming home to a house filled with the aroma of a fresh cooked meal is the next best thing to having a wife. Or a husband. Because the dogs just never seem to get motivated enough to cook. Or maybe they do – but they just eat it all up themselves. This recipe can be made either as a curry for over rice or as a soup. If you are doing a version for rice – use a slow cooker. I cannot figure out how to cook something as delicate as red lentils in the Instant Pot Pressure Cooker unless I want it to be a soup – which is how I salvaged this potential disaster.
This could also be made stove top in just the time it takes to cook the lentils but you might want to saute the onions a bit first to soften them.
Vegan Red Curry Lentils
feeds at least 2 very well with rice or — make the soup
1 1/2 cups lentils
1 TBS olive oil or coconut oil
10 oz can of Rotel or other diced or strained tomatoes
1 small onion – diced
1 TBS garlic cloves – minced
1 TBS fresh grated ginger – I used jarred
1 tsp ground cumin
2 TBS red curry paste
1 tsp turmeric
1 tsp salt
1-2 tsp cayenne pepper (according to your tolerance for heat)
1 tsp garam masala (recipe below if you cannot find it as garam masala)
1 TBS harissa or other hot sauce – like sriracha
2 cups water
1 (6 oz) can coconut milk
Chopped cilantro as garnish (and cook some rice to serve the lentils over if you did not make soup – I used brown Basmati). A bit of vegan sour cream might be nice to stir into the soup – if you went that way.
SLOW COOKER CURRY (for rice)
Just stick all the ingredients into a slow cooker & set it on low. Go away for 8-10 hours. Or set it on high and it should be done in 2-3 hours. Serve over steamed rice. Garnish with cilantro & maybe additional hot sauce.
INSTANT POT SOUP
On the saute setting, saute the onion until soft. Add everything else & cook on manual for 8-10 minutes. Add more water to thin it to taste.
Serve with vegan sour cream & Sriracha & cilantro.
1/2 tsp ground coriander
1/2 tsp ground black pepper
1/4 tsp ground cardamom
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg