If you caught my last post, you’ll know why I’m posting this recipe for Yam and Coconut Curry Lentils. It’s a nod to the influence my friend dee Hobsbawn-Smith has had on me. Whenever we took city folk to meet farm folk on “Foodie Tootles” we made lentils. dee’s were always delicious. They are a fond food memory that I always associate with living well.
Here’s my updated vegan version. They’re a power package of nutrients and delicious anytime but I think, especially so come fall. Enjoy.Print
Yam and Coconut Curry Lentils
This dish is inspired by my friend dee Hobsbawn-Smith who always served lentils when we took groups on grand galloping days of roaming Alberta’s farms. She’d often throw in ham hocks or bacon but I’ve made a vegan version loaded with great orange vegetables. Should be good for your eyesight!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: dinner
- Method: stovetop
- Cuisine: Indian
2 Tablespoons organic canola oil (plus a bit more if needed)
1 teaspoon black mustard seeds
2 Tablespoons ginger paste
1 Tablespoon garlic paste
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 teaspoon turmeric
1 Tablespoon Kashmiri chili powder
1 leek, washed, greens trimmed, haved and cut finely
1 large carrot, diced
1 stalk celery, diced
1 onion, diced
1 medium yam, diced
1 cup uncooked lentils (or 2 (540 ml – 19 ounce) cans
2 cups water
1 apple, diced
¼ cup raisons
1 can (19 ounces – 540 mls) coconut milk
1 teaspoon fenugreek leaves (kasoori methi)
1 Tablespoon garam masala
¼ cup honey
¼ cup lime juice
Salt to taste
Pinch chili flakes
2 Tablespoons fresh cilantro leaves
- Heat the canola oil on medium-high heat in a large, heavy-bottomed wok or Dutch Oven pan.
- Add the mustard seeds and when they pop and splutter, lower the heat to medium and add the ginger and garlic and cook and stir until fragrant, about 30 seconds.
- Stir in the cumin, coriander, turmeric and Kashmiri chilli powder and cook until fragrant – adding a little more oil if needed to prevent the spices from sticking or burning.
- Stir in the leeks, carrot, celery, onion and yam and cook with a lid on until tender – about 5 to 10 minutes.
- Add the lentils, water, apple and raisons.
- Simmer on medium-low, stirring frequently, until the lentils are tender.
- Stir in the coconut milk, fenugreek and garam masala and heat through. Then, taste and adjust the flavours to balance sweet, sour, salt and heat with the honey, lime, salt or chilli flakes.
- Garnish with cilantro, lime wedges and cashews as desired.
- Enjoy with basmati rice and roti or naan.
Keywords: Yam and Coconut Curry Lentils