Red Lentil Curry with Mushrooms and Broccoli
This red lentil curry is a great vegetarian or even vegan dish that will please every palate. It has great flavors of coconut milk, curry and cremini mushrooms. Easy to make and healthy, add this to your list of dinners to try. If you aren’t vegan, add some greek yogurt on top for a creamy flavor.
1 cup jasmine rice
2 cups water
1 1/2 tablespoons coconut oil
1 shallot, thinly sliced
2 14 ounce cans coconut milk
1 cup vegetable stock (you can use chicken stock as well)
1 cup red lentils
2 tablespoons tomato paste
1 tablespoon paprika
1/2 tablespoon cumin
1/2 tablespoon allspice
1 teaspoon mustard seed
salt and pepper to taste
1 bunch broccoli
8-10 cremini mushrooms
greek yogurt and cilantro to top
Put the rice, water and 1/2 tablespoon of coconut oil in a pot, and bring to a boil. Reduce to a simmer for 20-22 minutes. Add salt and pepper to taste.
While the rice is cooking, melt the coconut oil in a large pot over medium heat and then add the shallots. Cook the shallots for 5-8 minutes until they begin to soften and brown. Add the coconut milk and broth to the pot. Bring to a boil, then add the red lentils and tomato paste then reduce to a simmer. Stir in all of the spices, salt and pepper.
Let the lentils simmer for 22-25 minutes, stirring every few minutes, until the lentils are soft and the liquid has turned into a thick sauce.
While the lentils cook, chop the mushrooms and broccoli and cook them over medium heat in a small pan until the are soft.
Once the lentils are done, remove from heat and stir in the mushrooms and broccoli. Serve curry over the rice, and garnish with Greek yogurt and cilantro and enjoy!