Red Lentil, Sweet Potato & Broccoli Coconut Milk Curry with Coconut Milk Rice
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This is a delicious, healthy dish to make when you want something hearty and filling with minimal effort. The curry itself is a one pot meal that comes together in under 30 minutes, which is the perfect amount of time to make a pot of coconut milk rice. This entire meal is vegan, vegetarian, and gluten free (if you use tamari instead of soy sauce). Better yet, it keeps and reheats really well making it a great meal to have for dinner early in the week with leftovers you can enjoy all week long.
There's also a good 15 minute while the curry is simmering and the rice is cooking on the stove where you can clean up the kitchen, set the table, and even pour yourself a glass of wine!
If you're only making this for 2 and don't want a ton of leftovers, halve the rice recipe.
Serves 6, likely with some leftovers.
Special Equipment
Ingredients
Directions
Make the rice. In a small / medium pot, combine the 2 cups of white rice with the 2 cans of coconut milk, the 1/2 cup water, and 2 teaspoons of kosher salt. Mix it all together with a spatula. Heat the pot over medium heat until it comes to a boil.
Once the rice is boiling, lower the heat to the lowest heat, place the lid on the pot, and let it simmer for 20 minutes (set a timer). After 20 minutes, turn off the heat but leave the pot untouched with the lid still on for another 10 minutes. DONT remove the lid to peak.
While the rice is cooking, make the curry. In your large pot or dutch oven, heat the 3 tablespoons of olive oil over medium heat. Add your diced onion, and sauté for 2-3 minutes until the onion has started to soften.
Add the red curry paste, the ground or grated ginger (depending on what you're using), the 3/4 cup dried red lentils, the diced sweet potato and the chopped broccoli to the pot. Stir everything together and cook on medium heat until the vegetables start to soften slightly, ~2-3 minutes.
Add the vegetable stock (or vegetable broth) to the pot along with the 3 tablespoons soy sauce and the 3 tablespoons creamy peanut butter. Stir everything together really well. Bring the pot up to a boil, then once boiling drop the heat to low. Let it simmer, covered with the lid of the pot, for 20 minutes.
While you're waiting for the curry to finish simmering, chop your cilantro, cut a lime in half, and open the last can of coconut milk. Chop your peanuts (if using) and set aside. Clean up your kitchen and set the table (grabbing a few shallow bowls like a pasta bowl to serve the curry in).
After the curry has been simmering for 20 minutes, remove the lid. Add the 1 can of coconut milk, the juice of a lime, and half of your chopped parsley. Give it a good stir and let it simmer for a few more minutes while you get the rice ready.
Once your rice is ready (after cooking for 20 mins and resting off heat covered for 10 mins), remove the lid. Use a fork to fluff the rice, then scoop some into the bowls you're going to serve the curry in. Spoon over some of the curry, and top with a little of the remaining chopped parsley and the chopped peanuts if using. Serve immediately! The extra rice and curry will keep in the fridge for a few days and reheat really well. Enjoy!