Curry – Vegan Red Lentil and Coconut

Vegan Red Lentil and Coconut Curry

Healthy and curry are two words that most people don't normally associate with each other. However, when Chef Gary and I set out to have our second cook off we wanted to make something that again satisfied our palettes, warmed our hearts and made us healthy at the same time. With Gary's superb techniques in the kitchen and natural zest for great flavour the recipe was always going to be tasty. Our love of good food and healthy living combined with my knowledge of nutritional balance allows a watchful eye to make sure that this curry really is healthy for most people. We decided on a vegan red lentil and coconut curry and it really was a treat to eat!

Gary and I are both meat lovers, but we want to show that all food can be tasty and healthy despite what your food preferences are. Fear not all you meat lovers, this curry still packs a punch and should definitely not leave you feeling something is missing. You can of course easily amend the recipe using some lean chicken or pork or even King prawns, though we felt for our recipe cards we would stay true to our original recipe to keep it more versatile.

RECIPE (FEEDS 6)

MALAY INSPIRED SWEET POTATO, CAULIFLOWER, RED LENTIL AND COCONUT CURRY.

INGREDIENTS:

1 large onion, chopped
2 cloves garlic, crushed

2 inches fresh ginger, grated
1 red Pepper, chopped
Handful fresh coriander stalks
2 stalks lemongrass, chopped
6 kaffir lime leaves
2-3 green chillies
1 tablespoon Garam masala
1 tablespoon curry powder
1 teaspoon turmeric
Little Salt

BLEND INTO A PASTE AND FRY IN A TABLESPOON OF COCONUT MILK UNTIL DARKENED AND THICKENED, THEN ADD:

1 tin coconut milk
1 tin chopped tomatoes (Blended)

BRING TO THE BOIL, SIMMER FOR TEN MINUTES, THEN ADD:

2 medium sweet potatoes (roasted in their skins, then diced)
1 head cauliflower (cut into florets and blanched)
200 grams baby spinach leaves
200 grams red lentils (cooked)

SIMMER FOR TEN MINUTES THEN ADD THE GARNISH:

Juice of 1 lime
Bunch coriander leaves, chopped
Bunch Thai basil leaves, chopped
4 Spring onions, finely sliced
1 red pepper, finely sliced
100 grams cashew nuts

Stir and serve
(Reserve some of the garnish to go atop if desired)

We recommend serving our curry with 50 grams of rice per person and some homemade chapatis.

NUTRITIONAL VALUES (per person)

Calories = 498

Protein = 21g

Carbohydrates = 72g

Fat =14g

Plus 50g rice = 114kcals, Protein 4g, carbohydrates 21g, fat 1g

Visit my recipes section for more tasty ideas!

- Coach Anderson


Subscribe

Why not sign up for my hints & tips email, delivered straight to your inbox.

Categories

recent posts

latest from twitter

We fly today with @ThomasCookUK. Just my bro and I, to turkey we fly, on MT556 pls let there be some chicks. I write this rhyme to know if an upgrade for us would be out of line? It’s our birthdays and we’d be forever grateful, if you upgrade our class but don’t make us pay full

About 3 months ago from Terry Anderson's Twitter via Twitter for iPhone