Carrot Lentil Curry
With warming spices like ginger, cumin, cinnamon, and mustard, and heavy, oily, sweet coconut, this is a great fall/winter dish.
Carrots and lentils come together with coconut milk and rich, warming spices in this delicious curry. Perfect for a cool fall or winter day as it balances Vata dosha.
Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Ingredients
1 tbsp coconut oil
1/2 tsp mustard seed
2 cloves garlic
1 inch piece fresh ginger
1 tsp cumin
1/2 tsp fennel seed
1/2 tsp coriander
1/2 tsp curry powder
1/4 tsp cinnamon
3-4 medium carrots about 1/2 lb.
1 cup red lentils
1 can coconut milk 13.5 oz
salt and pepper to taste ~ 1 tsp salt, 1/2 tsp pepper
1 bunch cilantro optional
1 cup grains – combo of rice and quinoa or other see notes below for suggestions
Instructions
Chop the garlic, and grate the fresh ginger. If using fresh spices, grind them in a mortar and pestle. Chop the carrots into thin coins.
Heat the coconut oil on medium-low heat. Add the mustard seed and heat for about 1 minute or just until the seeds pop. As soon as they pop, add the garlic and ginger, and stir. Do not let the mustard seed burn. Cook for 1 minute.
Add the carrots and remaining spices, and cook for 2-3 minutes. Rinse the lentils, and stir them in, cooking for an additional minute. Add the coconut oil and 1 cup of water.
Stir the lentil mixture and bring to a simmer. Cook for 20-25 minutes until lentils are tender. At the same time, cook 1 cup rice and/or quinoa in 2 cups water for 20 minutes, until all water is absorbed.
Serve 1/2 cup rice/quinoa topped with 3/4 cup lentil curry. Garnish with 1 tablespoon chopped fresh cilantro, if desired.
Notes
With warming spices like ginger, cumin, cinnamon, and mustard, and heavy, oily, sweet coconut, this is a great fall/winter Vata pacifying dish.If preparing for those with high Pitta, reduce the amount of mustard and cinnamon used, and add more cilantro as a garnish.For those with high Kapha, keep all the warming spices, and reduce the portion of lentil curry in the meal. Add sautéed kale or another dark green vegetable to the meal.Quinoa is a tridoshic grain, and is especially balancing for Kapha. Basmati rice is also a tridoshic grain. A 1:1 ratio of quinoa and basmati rice is suitable for most this time of year.