Coconut Red Curry Lentil Stew

I don’t think I have ever seen a recipe on a blog one day and made it the very next day!  So, this was a first.  When I saw Cara post this, I immediately knew that it would be the perfect thing to make for our next dinner.  I knew with a few adaptations based on what I had on hand, it would suit us perfectly.  And it did!  It was perfectly delicious on a chilly night.

I didn’t really notice the coconut flavor, which was sort of disappointing but the warm curry flavor made up for it since it was certainly not lacking flavor overall.  I’m sure the coconut milk added some creaminess, so it was definitely a necessary ingredient. Surprisingly, the lentils retained some bite even after cooking so long.  I was really worried that they would be complete mush.  But, I was happy to be wrong!

Coconut Red Curry Stew

Source: adapted from Cara’s Cravings who adapted it from 101 Cookbooks

1 cup yellow split peas {I used green}

1 cup red split lentils {I think I used brown}

7 cups water

2 medium carrots, cut into 1/2-inch dice

2 stalks of celery, chopped

2 tablespoons fresh peeled and minced ginger {I used about 1 tsp ground ginger}

2 tablespoons red curry powder

2 tablespoons butter

8 green onions (scallions), thinly sliced {I used one small white onion, chopped}

1/3 cup golden raisins

1/3 cup tomato paste

1 14-ounce can coconut milk

1 teaspoon kosher salt

one small handful cilantro, chopped

toasted coconut, for garnish

Optional: 3oz raw shrimp per serving, peeled and deviened, shells removed

Start by rinsing the split peas and lentils. Put them in a bowl, add enough water to cover, and stir around. Drain through a mesh sieve. Repeat until water runs clear.  Place the rinsed lentils in a crockpot with the water.

In a small saucepan over medium heat, toast the curry powder until it is fragrant and has darkened a bit. Transfer to a small dish, add the ground ginger to it and set aside.

Heat the butter in the pan, add the onions, celery, and carrots.  Saute for two minutes, stirring constantly until softened.  Then add the raisins and stir.  Then add the tomato paste and cook for another minute or two.  Off the heat, whisk in the coconut milk and the toasted curry powder & ginger. Pour the coconut milk mixture into the crockpot, and season with salt.

Cover and cook on high for 6 hours. {I cooked it on low for 10 hours.}

If desired, season the shrimp with salt and pepper and cook by desired method until just opaque.

Add the shrimp to the top of each serving of stew.  Enjoy!

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