Here I go again with my curry dishes. I can’t help it, they are my ideal winter comfort food. Who am I kidding, it’s my favorite year-round. I find it extremely fitting and cozy to curl up with a big bowl of this with naan on the side while the snow flies outside (or ice in our case lately), and the fire roars inside. Now that is what winter is all about. I grew up with two wood stoves in my childhood home, and we have had one in several of the houses we’ve lived in. I don’t think I could survive the winter without one. I am constantly standing in front of the fire to “toast my buns” as my husband puts it. I probably also look like a rotisserie chicken, because I am always turning around to warm my sides evenly. Considering we live in an old house with probably non-existent insulation, that wood stove is key to my survival. And this curry.
But, I digress. This curry is super filling, super healthy and all-around delicious. I thought it was even better the next day for my lunch. There are so many flavors going on here in the beginning, but as the dish cooks, they are meld together and become one. Don’t let the long list of ingredients deter you, I promise, it comes together easier and faster than you would think. This will make any vegetarian or non-vegetarian alike a happy camper on these cold winter days.
Recipe adapted from Half Baked Harvest
- 2 Tablespoons coconut oil
- 2 red bell peppers, diced
- 3 medium carrots, peeled and chopped
- 2 cloves garlic minced
- 1 Tablespoon fresh ginger grated
- 3 Tablespoons Thai red curry paste
- 1 Tablespoon curry powder
- 1 (14 oz.) can coconut milk
- 4 cups vegetable or chicken broth
- 1 Tablespoon fish sauce or soy sauce
- 1 cup green lentils, rinsed
- 1 cup mixed red and white quinoa, rinsed
- 3-4 big handfuls of baby kale, torn
- juice and zest from 1/2 a lemon
- 1/4 cup fresh parsley chopped
- 2 Tablespoons fresh basil, chopped
- salt and pepper
- naan and chopped almonds for topping
- Heat the coconut oil in a large, heavy bottomed pot over medium heat. Once the coconut oil has melted, stir in the red pepper and carrots, and cook for 3 minutes. Stir in the minced garlic and ginger and cook 30 seconds. Add the thai red curry paste and curry powder, stirring well to coat, and continue cooking for another minute or until fragrant. Pour in the coconut milk, broth and fish sauce or soy sauce. Stir to combine and then bring the mixture to a boil. Once boiling, stir in the lentils and quinoa. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until the lentils and quinoa are tender. If the liquid has been absorbed, or the quinoa is sticking to the bottom, stir in 1-2 cups of water. Stir in the kale and continue cooking, uncovered for another 5 minutes. Remove from the heat the and stir in the lemon juice and zest, parsley and basil. Season with salt and pepper.
- Spoon the curry into bowls. Top the curry the with chopped almonds, if desired. Serve hot with naan (optional).