Make the dish up to a day ahead and re-heat over a low flame or in the oven, adding coconut milk or water if the mixture is too dry. Recipe may be easily doubled or tripled.
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Coconut Curried Lentils and Brown Rice
2 tablespoons canola oil
1 tablespoon curry powder
1/4 teaspoon cayenne (or to taste)
2 cups thinly sliced onion
1 tablespoon finely minced ginger
1 cup brown rice
4 cups water
1 cup lentils
1/2 teaspoon cumin seed
1 cup light coconut milk
1 1/2 teaspoons salt
1 cup cilantro, chopped
- Heat the oil, curry and cayenne together in a large Dutch oven or soup pot set over medium heat. Add the onion and cook, stirring occasionally, for 9 minutes, or until deeply golden and very soft. Add the ginger and cook, stirring, until softened, 1 more minute.
- Add the rice, water, lentils and cumin seed and bring to a boil. Cover, reduce heat and cook until lentils and rice are tender but not mushy, about 1 hour. Stir in the coconut milk, salt and all but 1 tablespoon of the cilantro. Garnish with reserved cilantro just before serving.
Makes 8 servings
260 calories, 8 g protein, 5 g fiber, 10 g fat, 3 g sat fat, 884 mg sodium
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