Coconut Lentil Curry (Jamaican Style)

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

1-2 tablespoons olive oil

1 medium onion (chopped)

1/2 medium red capsicum (chopped)

2 spring onions (chopped)

3 teaspoons garlic paste

1 teaspoon ginger paste

2 sprigs of thyme

2 tablespoons curry powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon allspice

2 vegetable bouillon cubes

1 cup dried lentils (sorted and washed)

400ml can of coconut milk

5 cups water (divided)

1 medium carrot (chopped)

1 large potato (peeled and chopped)

1/2 batch of Dumplings (optional link to recipe)

1/4 teaspoon cayenne pepper (or adjust to taste)

Wskazówki

Heat oil in a large saucepan on medium-high, add onion and cook until onions are soft. Stir in chopped bell pepper, green onion, ginger, garlic, and thyme, and cook until fragrant.

Add curry powder, cumin, paprika, allspice, and vegetable bouillon, stir, and cook for one minute.

Add lentils and coconut milk and stir to coat.

Add four cups of water, bring to a boil, cover saucepan and cook for 45 minutes or until lentils are tender.

Add the remaining cup of water, Scotch bonnet pepper, carrot, potato, and dumplings. Bring to a boil again, reduce to simmer until vegetables and dumplings are cooked, about 15 minutes.

If the stew is too thick, add extra water or vegetable broth. Check the seasoning, and add more salt if needed. Serve immediately, as lentil curry will thicken as it cools.

Wartości Odżywcze

• Kalorie: 285 kcal
• Tłuszcz Całkowity: 5 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 4 g
• Tłuszcz Trans: 0.01 g
• Cholesterol: 0.1 mg
• Sód: 44 mg
• Węglowodany Całkowite: 47 g
• Błonnik Pokarmowy: 18 g
• Cukry Całkowite: 4 g
• Białko: 15 g