*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very good recipe, but I'd like to try to clear up some confusion: COCONUT MILK (not cream of coconut) is what is generally used for Thai Curry bases, and I believe that was the author's intent here. You should be able to find it in the international food aisle (not with the mixed drink materials).
Curry paste is much stronger than curry powder -- I'd recommend no more than 1 teaspoon of the curry paste to begin (maybe even less), and then add to taste. 1 tablespoon will knock your taste-buds off!
A decent recipe, but not much in it's own right. It's a good base recipe which you can add to or change, but alone it largely depends on the quality of curry paste (or powder) you use. I used low-fat coconut milk and curry powder, along with a dash of whatever garam masala ingredients I had on hand (a little cardamom, coriander, cinammon, and cumin). I also threw in a handful of raisins. Simple and satisfying dish over rice. My two-year old loved it!
Very good recipe. I used chicken broth in place of water and added about 1 1/2 tsp of curry paste. The broth was fiery while it was cooking but it's a bit more tame now. My hubby loves it. It's great served over Jasmine or Basmati rice. Very easy to make, too.
This recipe was yummy with either coconut cream (coconut juice w/lots of sugar) or coconut milk. I added cooked rice and simmered until it was the consistancy I liked. Then serve it with raisins, coconut, chopped peanuts and other curry fixings! Great for those fasting from meat products!!
This recipe is my standard potluck dish for the following reasons:
1.) None of the ingredients for recipe go bad, at least for many months. So I just make sure I never run out of these ingredients, and then when someone invites me to a party or potluck dinner, I always have something to make.
2.) It's vegan, so everyone can eat it, and hearty enough for your vegetarian friends to have something that counts more as a main dish--not just a salad thrown together at the last minute, or spaghetti.
3.) It's fairly easy to remember: cook the lentils in the broth (I always use broth instead of water) until they're softer than they were but not quite done, add the coconut milk and spices, cook until the lentils are soft, serve. Done and done.
4.) It's delicious, and it's always been a hit.
In addition to the vegetable broth I usually add yellow raisins (at the very end--I stir them in once everything is done until they're plump) lemon, cayenne pepper, marjoram, garlic powder, and coriander--all to taste. No exact measurements--its hard to really mess up this recipe.
I like this recipe because there are so many add-ins that you can use and the ease of playing around with the base recipe. When I made it I added some chicken that was chopped up and had been 'marinated' in curry powder. I also had it with coconut sprinkled on top. I used a full can of coconut milk. If I remember I cooked it a bit longer than what is stated to get it down to the desired consistency. Eat with naan bread and rice.
Had to cook it a bit longer than the recipe stated as it was too runny initially. Used 1 tablespoon of curry paste and threw in some coconut and raisins. Really enjoyed it even the kids said make it again!
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