If you’re looking for a mild coconut curry that still has tons of flavor, this is the one for you!
Before Whipple surgery, I used to make coconut milk and lentil curry all the time and it was to die for. Not only was it dairy-free, gluten-free, and sugar-free, it WASN’T fun-free cuz that stuff was unreal! I’ve had to nearly eliminate spicy foods or foods with a lot of fiber since my surgery, so I haven’t made it since. (Well, I made it for my family because they love it but not for myself!) I decided I wanted to recreate a more mild version that would be easier for me to digest and not as spicy.
This is what I came up with after I adapted this version from Happy Veggie Kitchen, and it did NOT disappoint!
- 2 cups of thinly sliced white or yellow onions
- 3 cups of vegetable broth (or just hot water if you want less salt)
- Coconut oil or butter for cooking onions
- 4 cloves of garlic, minced
- About 1/2 tsp. crushed ginger (or more, to taste)
- 1 tbsp. mild curry powder (or more, to taste)
- 2 cups (420g) of dried red lentils
- 400g (14oz) can of full fat coconut milk
- 2 shakes of red pepper flakes (or more, to taste)
- 1 tsp. of salt (or more, to taste)
- I highly recommend caramelizing the onions you use in this recipe. I know it takes time, but I think the flavor it produces can’t be beat! If you don’t have time, make sure the onions are still cooked for several minutes until they’re soft and fragrant.
- Use the coconut oil instead of butter for caramelizing the onions for a vegan version, and obviously forgo the goat cheese on the naan bread too in that case!
- As I said, this is a MILD version, so if you want something with more of a kick, add more of the spices.
- This makes about four servings.
- Caramelize the sliced or diced onions in coconut oil or butter. Keep your burner on the lowest setting and let them cook for about an hour, or until they’re soft, brown, and smelling gooooooood.
- Add the ginger, curry powder, red pepper flakes, salt, and garlic to the onions, and let it all cook together for a few minutes.
- Add the coconut milk, broth, and lentils to the mix, and bring it to a boil.
- Once boiling, turn the heat down to low and let it simmer for about half an hour (more or less depending on how tender you like your lentils) and stir occasionally.
- When your lentils are almost done, turn your oven to broil.
- Spread a few tablespoons of goat cheese on some garlic naan bread and pop them it in the oven for a few minutes, until the cheese softens and the bread crisps up a bit.
- Now serve yourself a heart bowl of curry with a side of garlic naan bread and prepare to enjoy!
Hope you love it!
xo – C