Rainbow Curry 1 Recipes

VEGAN RED LENTIL CURRY

Steps:

• Rinse the lentils in cold water until the water runs clear.
• Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
• Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
• Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
• Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
• Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
• Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

CHICKPEA CURRY

Steps:

• Keep a small bowl of water nearby for deglazing. Heat the oil in a 12-inch heavy-bottomed sauté pan or medium-sized Dutch oven over medium-high heat. Once hot, add the cumin and coriander seeds for about 1 minute, tossing frequently, or until aromatic and darker by a few shades but don't let them burn!Add the curry leaves: if using fresh leaves, cover the pan immediately and stand back to prevent oil splatter. Cook for just 20 seconds to prevent burning. For dry leaves, cook a little longer.
• Add the onions with a big pinch of salt and cook for 5 minutes, until starting to get some color. If the spices start to darken, lower the heat to medium. Add a splash of water as needed to prevent onions from browning. Add garlic, ginger, serrano peppers, and cook for 1 to 2 minutes, stirring frequently.
• Add Ground Spices and tomato paste and stir frequently for 90 seconds. If it dries out, add a splash of water. Add tomatoes + 2 teaspoons kosher salt. Use tomato juices to scrape up browned bits. Cook for 5 minutes, or until tomatoes are soft and the oil starts to release from them.
• Pour in chickpeas, coconut milk, water, tahini, and sugar. Stir well and bring to a simmer. Cover and simmer for 15 to 20 minutes, opening the pot to stir occasionally.
• Meanwhile, rinse Swiss chard (or kale) and cilantro and mint. For the greens, remove the center ribs and discard. Roll the leaves and up slice the leaves very thinly. Chop the cilantro and mint.
• After the simmer time, add the greens. Simmer until tender and wilted, 4 to 5 minutes. Stir in the garam masala to combine.
• Off the heat, squeeze in a little lemon or lime juice, cilantro, and mint. Season to taste with salt (about ½ teaspoon kosher salt). Rest for 5 to 15 minutes to allow flavors to meld. Serve with cooked rice or flatbread.