Wednesday, September 7, 2016

Curried Lentils and Collard Greens


 In our household, we love a good curry. The Asian market we shop at has about 10 different kinds and they all have distinct flavors. One of our favorites is red curry. It's slightly sweet, salty and spicy and provides the perfect zing to this sauce. This dish is bursting with flavor and is definitely one you can feel good about eating!


1. Cook lentils according to package instructions. Set aside. 

2. Melt butter in a large saucepan over medium heat. Add onion and garlic and cook 1 minute. Add collard greens and cook until slightly wilted. 



3. Add the remaining ingredients (minus cilantro) and bring to a simmer. Cook on low for 15 minutes, stirring often.


4. Turn the heat off and stir in the cooked lentils and chopped cilantro. Serve over rice and garnish with basil.





Curried Lentils and Collard Greens
Serves 4

All you need:
1 cup lentils, rinsed
2 tablespoons unsalted butter
1 red onion, diced
3 garlic cloves, minced
6 collard green leaves, stems removed and leaves roughly chopped 
2 tablespoons red curry paste 
1 tablespoon garam masala
1 teaspoon curry powder
1 teaspoon tumeric
1 teaspoon kosher salt 
1 teaspoon agave nectar (or honey)
1-2 teaspoons sriracha 
1/2 teaspoon ground ginger
2 tablespoons tomato paste
1 cup vegetable broth  
1/2 cup coconut cream (or full fat coconut milk)
1/4 bunch fresh cilantro, chopped 

Brown basmati rice, for serving 
Fresh basil, for garnish 

All you do:
1. Cook lentils according to package instructions. Set aside. 
2. Melt butter in a large saucepan over medium heat. Add onion and garlic and cook 1 minute. Add collard greens and cook until slightly wilted. 
3. Add the remaining ingredients (minus cilantro) and bring to a simmer. Cook on low for 15 minutes, stirring often.
4. Turn the heat off and stir in the cooked lentils and chopped cilantro. Serve over rice and garnish with basil.

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