red lentil coconut + ginger curry
This recipe is part of the #yayforearthchallenge II, a meal plan collaboration of mine + Stevie’s to inspire healthier + more sustainable eating habits. You can read more about it + see the full meal plan HERE.
This one pot curry is one of my staple winter and fall meals- it’s not my recipe, it’s Yotam Ottolenghi’s (and may I say he’s hands down in my top 3 favorite chefs of all time- the things he does with flavors are UNREAL). You can find the recipe HERE on Bon Appetit’s website. It’s fast and packed with flavor. Since there’s so few ingredients, I really make sure the curry powder is fresh and strong and tasty. Our bulk curry powder here is really good, but for years I’ve loved using the Sun Brand Madras style curry powder, too.
If you’re into making your own blend, this recipe by Heidi Swanson has never steered me wrong (scroll to the bottom of the linked page).
DON’T skip the lime, cilantro, and sprinkle of salt garnish. It’s essential.
take it to the next level: I like to toss in a handful of golden raisins sometimes if I have them, or wilt in some spinach. Sometimes I use broth instead of the water.
make it heartier: sometimes I also start a pot of basmati rice while it cooks: 2c rice to 3c water + a pinch of salt. Should be done in 15-20 (for white), exactly when your curry is done.
make it faster: this is already really fast, but you could make the night before or on the weekend if you know you’ll have a long day. Then, simply reheat. Bonus is that the flavors only get deeper.
less waste: I always use the cilantro stems, too. Minced finely, they add just as great of a flavor as the leaves.