I’m not going to lie. This took forever to make, and although delicious, maybe a bit ambitious for a weeknight.
Tip: Did you know that you can place a can of coconut milk in the freezer for 20 minutes and the coconut butter will rise to the top? You can use this for sauteing.
In a large soup pot, 1 large onion, minced. Saute’ in coconut butter or 1 T olive oil over medium-high heat until transparent but not browned.
Then, add the following and cook over medium low (stir constantly for 3 minutes, don’t let the spices or onion brown): 1 T minced garlic, 1 T minced ginger, 2 t curry powder, 1/2 t each turmeric/cumin/pepper, 1/4 t red pepper, 1/4 t cinnamon, 2-3 bay leaves. At this point it will start to smell like your favorite Indian restaurant.
Add a can of coconut milk (13.5 oz), 1/4 C soy sauce, and 1 C tomato sauce, simmer for 20 minutes, stirring often.
In a separate saucepan, cook 2 C rinsed dried red lentils with 5 C water for 15 minutes. Add, with liquid, to soup pot.
Cut 1 med head of cauliflower (cut into 1 inch florets), 1 large sweet potato (cut into 1 inch cubes), 1/4 head cabbage (cut into 1 1/2 inch chunks), and 1-2 C peas (optional, I didn’t use them). Add to soup pot and cook over medium heat just until tender. Serve over brown rice (I used basmati ’cause that’s my favorite).
Optional: You can serve with Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt. Me? Eh, I took an hour getting the non-optional part ready. Maybe next time.
The verdict: This was a very mild Indian dish, but with great flavor. It did take awhile to make, but I think I’ll make it again. Perhaps I’ll figure out a way to make it a bit spicier.
This looks very good! I’d probably skim off the coconut butter and throw it out (as long as my husband isnt looking — he’d insist on cooking with it). Maybe next time prechop the veggies a day in advance so that it comes together more quickly on a weeknight.
Using cous cous would help, too, since it cooks so quickly.
Yeah, the coconut butter didn’t quite saute’ as nicely as olive oil. Great idea on the veggies & cous cous. I have cous cous too, I was just in the mood for basmati after smelling those Indian smells 🙂
I like the basmati rice so my vote would be no on the cous cous (I don’t like the stuff all that much).
I did really like this dish, so much so I over ate on it and am really thankful I got the 4.3 mile run in before dinner or I would be way over my calories for the day.
I love a good curry and this looks great. Welcome to the Foode Blogroll–you have a nice blog. I have the three books but have not cooked out of them much. I will be checking back in to see what SiS recipes I should make. 😉
Aloha,
Deb
Yum, this looks absolutely delicious! I love the title and blog description/idea of your blog!
Actually I love rice a lot so i also like to try different curries with it. This one really looks good will sure try it..
I really like your blog and Congrats on the foodie blogroll!
NIce tip on the coconut butter. Welcome to the foodie blogroll.
Mimi
I make this curry and we LOVE it!
This sounds/looks so delicious!
It sounds yummy but I’d prefer to use virgin coconut oil instead of the coconut butter because it’s excellent for frying and has a light coconut taste.
.-= Lillea Woodlyns´s last blog ..Buy Quinoa? Where to Find the Best Tasting Brands =-.
It is a good recipe. It is from the cookbook “Simply in Season” page 202. Don’t know if you need to reference that for a website. They have many other very excellent recipes as well.