Red Lentil Coconut Curry
2 tablespoons peanut oil
3 cloves garlic, minced
1/4 onion, chopped
1 small jalapeno pepper, diced
1 cup coconut nectar
1 cup water
1 cup coconut milk
1 cup dry red lentils
2 tablespoons flour
1 potato (golden yukon or red), cut into 1/2" chunks
2 carrots, peeled and cut into 1/2" chunks
2 large tomatoes, diced
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated fresh ginger
2 tablespoons brown sugar
1 teaspoon curry powder
1/2 teaspoon turmeric
4 cloves garlic, coarsely chopped
1/2 teaspoon whole mustard seeds
1/2 teaspoon cumin
salt, to taste
1. Saute the garlic, onion, and jalapeno in the peanut oil over medium heat in a large sauce pan for 3-4 minutes. Add the coconut nectar, water, coconut milk, lentils and flour and stir.
2. Bring to a boil, stir again, then reduce heat to medium-low. Cover and let simmer for 10-12 minutes, until lentils are yellow and soft. Stir in the potatoes, carrots, and tomatoes. Cover and let simmer for 15 minutes.
3. Stir in the lime juice, cilantro, ginger, brown sugar, spices, and salt. Cover and let simmer for 2-3 minutes. Remove from heat and leave covered for 5 minutes to allow flavors to meld. Serve over rice.
SO HOW'D IT GO?
:)>>> YUMMY!!!! This recipe was perfect. (It did take a little longer cooking the sweet pot so just allow for that.) Oh it was good....this is a keeper!