| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 9g | 6g | 54g |
| sugars | fibre | protein | salt |
| 6g | 16g | 18g | 0.4g |
Why I Love French Curry of Vegetables and Coral Lentils with Coconut Milk
Every now and then, something quite unexpected captures my culinary heart. Recently, it was a French recipe called Curry of Vegetables and Coral Lentils with Coconut Milk. As a gal whose cooking roots are planted firmly in the Southern soil, this wholesome, plant-based dish felt like a delightful detour. The vibrant mixture of lentils and vegetables in a creamy, curry-infused coconut broth was not something I’d often come across in my grandmother’s Charleston kitchen. Yet its comforting, hearty qualities felt oddly familiar.
Exploring New Culinary Horizons
Inspiration for this hearty, flavorful recipe came from accomplished French chef Hélène Darroze, who often showcases lentils in her earthy, authentic dishes. For this particular dish, I adapted and interpreted her lentil-focused philosophy, using simple kitche pantry ingredients, and enhanced it with a blend of spices that was more akin to a rich Indian curry.
This dish recalls the warmth and satisfaction of a Southern-style, sausage-studded lentil soup. Yet, it also holds a special charm of its own. The light sweetness of coconut milk, complexity of curry aroma, and a touch of garlic introduce an explosion of flavors that transcend geographical boundaries. It stands well on its own but works wonderfully with rice or a piece of crusty bread. It’s a cozy, weeknight meal destined to make even the coldest, wettest day seems a touch sunnier.
Celebrating Plant Power and Simplicity
The beauty of this French-style vegetable curry lies not just in its universally comforting taste but also in its celebration of humble, plant-based ingredients. Coral lentils, enriched with coconut milk and vegetable broth, turn into a delectable, protein-packed stew that also indulges your taste buds. Combined with a mix of whatever vegetables you have on hand, this dish offers an effective way to help you clear out the fridge while maintaining nutritional balance.
Curry of Vegetables and Coral Lentils with Coconut Milk is an ode to simplicity without compromising on flavor. It’s a recipe that delivers maximum return for minimal input as it’s easy to prepare on a busy night and saves well for leftovers, making for the perfect lunchbox treat. Whether you’re a Southern belle like me, simply a lover of good food, or somewhere in between – this velvety, plant-powered curry promises to become a comforting staple in your culinary collection.
What You’ll Need
- 2 cups of coral lentils
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of curry powder
- 2 cups of chopped mixed vegetables (carrots, bell peppers, zucchini, etc.)
- 14 ounces of canned coconut milk
- 3 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- Fresh cilantro, for garnishing
- Bread or rice, for serving
Method
Step One
Start by rinsing the 2 cups of coral lentils under cold water until the water runs clear. Then, set them aside for later use.
Step Two
In a large pot, heat 1 tablespoon of olive oil over medium heat. Once heated, add the 1 large chopped onion to the pot and sauté until the onion is soft and translucent, which should take about 5 minutes.
Step Three
Add 3 minced cloves of garlic and 2 tablespoons of curry powder to the pot. Stir well and cook the mixture for another minute until the spices are fragrant.
Step Four
Add 2 cups of chopped mixed vegetables to the pot. Continue to cook, stirring occasionally, for about 5-7 minutes, or until the vegetables start to soften.
Step Five
Add the rinsed lentils to the pot along with the 14 ounces of canned coconut milk and 3 cups of vegetable broth. Then, add 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Stir everything together until well combined.
Step Six
Bring the mixture to a boil. Once boiling, reduce the heat to low and let the dish simmer for about 20-25 minutes, or until the lentils and vegetables are tender. Stir the curry occasionally to ensure that it does not stick to the bottom of the pot.
Step Seven
Once the curry is done, check and adjust the seasoning if necessary. Serve the curry of vegetables and coral lentils with coconut milk warm over fresh bread or rice. Finally, garnish it with fresh cilantro for an extra pop of flavor.
