Red Lentil Thai Curry

Ingredients

  • Nonstick cooking spray
  • 2 cups red lentils (we rinsed our lentils after measuring out 2 cups worth)
  • 3 Tbsp. green curry paste (such as Thai Kitchen) (we used Thai Kitchen brand)
  • 6 cloves chopped garlic
  • 2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 2 Tbsp. chopped ginger
  • 2 tsp. sugar
  • 1/8 tsp. cayenne (we used ¼ tsp.)
  • 2 cups water
  • 1 ½ cups carrot juice
  • 1 cup halved yellow cherry tomatoes
  • 1 cup coconut milk (we used full-fat coconut milk)
  • ¼ cup chopped cilantro
  • 4 cups cooked jasmine rice (we used brown jasmine rice)
  • Lime wedges, for serving

Directions

  1. Take a slow cooker out (we used our 4 qt. slow cooker) and spray the inside of it with the nonstick cooking spray. Add the following ingredients to the slow cooker, stirring to combine: lentils, onions, green curry paste, garlic, soy sauce, ginger, sugar, cayenne, water, carrot juice, and yellow tomatoes. Put the lid on the slow cooker and cook for 3 hours on HIGH. Stir in the coconut milk and cilantro, serving the curry over the rice with lime wedges on the side.

This was such a warming dish to enjoy ! We tried a bite of this before the coconut milk was added in and you could tell there was a definite spiciness to it. Once the coconut milk was mixed in though and the curry was served over rice, the heat just became a nice background note. The tomatoes were so tender by the end of the cook time that they practically just melt in your mouth as soon as you bite into them. We couldn’t taste the cilantro but it did add a nice pop of color to the dish. The dish tastes good on its own but the lime juice makes it even better. Overall this is a warm, comforting dish we’d be happy to eat again, especially on a cold day !

This recipe came from Family Circle.

We weren’t paid in any form to promote Thai Kitchen or Family Circle.

Take care everybody !

Crazy Creamy Chickpea Curry

Ingredients

  • 1 Tbsp. coconut oil (refined or unrefined)
  • 1 medium yellow onion, thinly sliced (1 cup)
  • 1 Tbsp. fresh minced ginger
  • 4 cloves garlic, minced
  • 2 Tbsp. mild curry powder
  • ¼ tsp. red pepper flakes (we used ½ tsp.)
  • 2 ½ cups vegetable broth (we used Swanson’s organic vegetable broth)
  • 2 Tbsp. reduced-sodium soy sauce or tamari (we used reduced-sodium soy sauce)
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. tomato paste
  • ¾ lb. Yukon gold potatoes, cut into ¾-inch pieces (2 ½ cups)
  • 1 large carrot, sliced diagonally ¼-inch thick (we used 2 medium)
  • 4 cups large (1 x 2-inch) cauliflower florets (we cut them into bite-size pieces)
  • 1 (15-oz.) can chickpeas, rinsed & drained
  • 1 cup (from a 13.5-oz. can) coconut milk (we used regular, not lite coconut milk)
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • ½ cup frozen peas (we used ¾ cup)
  • Salt to taste
  • Cooked basmati rice (we used brown basmati rice), for serving
  • Sriracha, for serving (optional)

Directions

  1. Take a heavy 4-quart pot out and pour the coconut oil in, setting the heat to medium. Once the oil’s melted and hot, add in the onion and stir frequently for 5 to 7 minutes or until the onion’s lightly browned. Toss in the ginger and garlic, stirring constantly for 30 seconds or until they’re fragrant. Now add in the following ingredients, stirring to combine: curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste*.
  2. Add the potatoes and carrots to the pot, putting a lid on afterwards and just waiting for it to come to a boil. Once boiling, turn the heat down so it’s just at a simmer and cook for 10 minutes or until the potatoes are tender. Mix in the cauliflower, chickpeas, coconut milk and the ¼ cup cilantro. Once the curry is at a simmer again, leave the lid slightly ajar and cook for 5 to 7 minutes or until the cauliflower is tender. Gently stir in the peas and cook for another minute, just to get the peas heated through. Take the pot off the heat and season with salt to taste. Serve the curry with the rice, adding cilantro to garnish on individual portions and serving with sriracha if the curry isn’t spicy enough for you.

Serves 6 (1 2/3 cup per serving).

*The tomato paste may not break down completely when you mix everything together  but it will as it gets heated through.

We like the level of heat this has on its own but that heat will get cut down a little by the rice once they’re eaten together. This was a very filling dish thanks to the combination of chickpeas, potatoes and the “meatiness” of the cauliflower as well. Hope you’ll like it as much as we did !

Recipe source unknown.

We weren’t paid in any form to promote Swanson.

Take care everybody !

Fall Vegetable Curry

Ingredients

  • 1 Tbsp. olive oil (we used extra-virgin olive oil)
  • 1 cup diced peeled sweet potato
  • 1 cup small cauliflower florets
  • ¼ cup thinly sliced yellow onion
  • 2 tsp. Madras curry powder
  • ½ cup organic vegetable broth (such as Swanson)
  • ½ tsp. salt, divided (we used table salt)
  • 1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular chickpeas)
  • 1 (14.5-oz.) can unsalted diced tomatoes, undrained (we used a regular can of diced tomatoes)
  • 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s) (we cooked up a pot of brown rice)
  • ½ cup plain 2% reduced-fat Greek yogurt (we used whole-fat Greek yogurt)
  • ¼ cup unsalted cashews
  • 2 Tbsp. chopped fresh cilantro

Directions

  1. Pour the oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the sweet potato, stirring now and then for 3 minutes. Turn the heat down to medium and add the cauliflower into the skillet as well as the onion and curry powder. Stir the mixture continuously for one minute before stirring in the broth, ¼ teaspoon salt, chickpeas and tomatoes, waiting for the dish to come to a boil afterwards. Once boiling, put a lid on the skillet and turn the heat down low enough for it to just simmer. Let it simmer for 10 minutes or until the vegetables are tender, stirring now and then during that time.
  2. While the curry is simmering, cook the rice according to the directions on the package they’re in. Take the cooked rice and place it in a mixing bowl, adding in the last ¼ teaspoon of salt, stirring to combine. Once the vegetables are tender, split the rice evenly between 4 bowls, topping it with the curry vegetable mixture, yogurt, cashews, and the cilantro.

This is a wonderful comforting dish to enjoy ! This curry stands on its own but you can choose to add on the toppings and have another layer of flavor and textures. The yogurt does add a creamy texture to the dish but the curry is great without it and omitting the yogurt makes this a vegan curry !

We got this recipe from Cooking Light.

We weren’t paid in any form to promote Swanson, Uncle Ben’s, or Cooking Light.

Take care everybody !