An accidentally delightful vegan lentil coconut curry

Here’s a recipe that was easy, delicious, and entirely “what do we have lying around and can we throw it together?’ plus “salt+fat+acid+heat”…

  • Cook some red lentils (masoor dal) in water in a pan, not pressure cooker.
  • Once mostly cooked, add in salt, cayenne, turmeric, and Chinese five-spice powder, in sensible proportions (sorry, can’t be more precise!). Let bubble for a bit.
  • Add in a can of coconut milk.
  • Concurrently, saute some broccoli and asparagus in oil, until well cooked, still-crunchy, and lightly browned. Can get creative here, other veggies would probably work well. I’m excited to add potatoes to a future version, and green beans perhaps.
  • Cut a mostly ripe but not overly sweet mango into cubes. Err on the side of a more sour than less sour (mango was the only acid we had available!). Add into the coconut/lentil mixture when the lentils are almost entirely done.
  • Once the lentils are fully cooked, turn off the heat and add in the sauteed vegetables.
  • Serve warm, with pieces of avocado on the top.

The spiced lentil/coconut served as an excellent neutral-delicious base, and each of the added veggies and fruits retained their particular flavour because they were either edible raw or pre-cooked and incorporated late. Quick, nutritious, filling, yum!

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