Indian Shrimp And Lentils Recipes

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VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS



Vegan Indian Curry with Cauliflower and Lentils image

A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.

Provided by Maggie Pannell

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 4

Number Of Ingredients 17

3 tablespoons vegetable oil, divided
1 onion, finely chopped
1 (4 inch) piece fresh ginger, peeled and grated
1 large clove garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
½ cup red lentils
¾ cup hot vegetable stock
1 head cauliflower, cut into small florets
1 (14 ounce) can coconut milk
1 large carrot, peeled and diced
½ cup frozen green beans, thawed
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 pinch salt and freshly ground black pepper to taste
1 sprig fresh cilantro

Steps:

  • Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
  • Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
  • Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g

INDIAN SHRIMP CURRY



Indian Shrimp Curry image

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Provided by Jacqueline B

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
  • Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g

EAST COAST SHRIMP AND LENTIL BOWLS



East Coast Shrimp and Lentil Bowls image

If you have frozen shrimp, a few seasoning ingredients, bagged spinach and lentils on hand in your pantry, you can make this dish in no time. It's so delicious, nobody needs to know that it's healthy, too! —Mary Kay LaBrie, Clermont, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup dried brown lentils, rinsed
1 tablespoon olive oil
1/8 teaspoon salt
1-3/4 cups water
2 tablespoons garlic powder, divided
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 teaspoons seafood seasoning
2 tablespoons butter
1/2 teaspoon crushed red pepper flakes
2 teaspoons lemon juice
3 cups fresh baby spinach
1/4 teaspoon ground nutmeg
1/4 cup finely chopped sweet onion
Lemon wedges

Steps:

  • Place first 4 ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes., Toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm., Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat., To serve, divide lentils among 4 bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.

Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 645mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

SPICY SHRIMP AND LENTILS RECIPE



Spicy Shrimp and Lentils Recipe image

How to Make Great Spicy Shrimp Served with Lentils

Provided by G. Stephen Jones

Categories     Main Course

Time 40m

Number Of Ingredients 13

3 tablespoons butter
1 large shallot (finely chopped)
3 cloves garlic (finely minced)
1 tablespoon fresh ginger (peeled and finely chopped )
1 teaspoon fresh ginger (peeled and finely chopped)
2 plum tomatoes (cored and chopped)
1½ teaspoons Garam Masala
salt & freshly ground pepper (to taste)
1 cup dried red lentils
1½ pounds shrimp (peeled and cleaned )
3 cups baby spinach (washed)
2 tablespoons unsweetened coconut cream
fresh cilantro (chopped for garnish)

Steps:

  • In a bowl big enough to hold all the shrimp, combine the teaspoon of fresh ginger, 1 teaspoon Garam Masala, a little salt & pepper with the shrimp. Let this all stand for 10 minutes while you start the lentils.
  • Start by heating a large saute (frying) pan or Dutch oven over medium heat. When hot, add 1 tablespoon of butter to the pan.
  • When it melts, add the shallot, garlic and 1 tablespoon of fresh ginger. Give it a stir and saute until the shallot starts to become translucent - 2 to 3 minutes.Important: Don't let the garlic burn or it will become bitter. Make sure you watch, stir and lower heat if you think the garlic is starting to burn.
  • Add the tomatoes. Season with salt & pepper and continue cooking for 3 minutes.
  • Add the lentils, stir to combine with the other ingredients and add 3 cups of water (chicken or fish stock if you want to add even more flavor to this dish). Bring the liquid to a simmer being careful not to let it boil. Cook for about 12 minutes until the lentils start to tender and the mixture starts to thicken up.
  • Add ½ teaspoon of the Garam Marsala and cook for another 3 minutes.
  • Add the spinach and coconut cream to the lentils and stir to combine. The spinach will wilt into the lentils. Taste and adjust seasoning with salt and pepper if needed.
  • Divide the lentil mixture in bowls and transfer the shrimp to each bowl. Top with a little fresh cilantro and serve.
  • Enjoy!

DAL MAKHANI (INDIAN LENTILS)



Dal Makhani (Indian Lentils) image

Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.

Provided by SOGOLONDJATA

Categories     Side Dish     Beans and Peas

Time 4h15m

Yield 6

Number Of Ingredients 21

1 cup lentils
¼ cup dry kidney beans
water to cover
5 cups water
salt to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1 ½ tablespoons ginger paste
1 ½ tablespoons garlic paste
½ teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
1 cup canned tomato puree, or more to taste
1 tablespoon chili powder
2 tablespoons ground coriander
¼ cup butter
2 tablespoons dried fenugreek leaves
½ cup cream

Steps:

  • Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
  • Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
  • Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
  • Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
  • Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g

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