Coconut red curry with chick peas, red lentils, bnut squash and spinach

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navigator9

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It's cold out today. Cold and windy. The kind of weather where you're looking for something to warm you up from the inside. I ran across this recipe, and I had everything except the butternut squash, so a quick trip to the grocery store and I had a pot bubbling on the stove. I followed the recipe loosely, I added more squash than called for, and lots more hot, red curry paste. And more cilantro. The squash took a little longer to cook than in the recipe. It's quite yummy, and I thought someone out there might enjoy it too. Here you go... http://dirtytruffle.com/2013/12/20/...eas-red-lentils-butternut-squash-and-spinach/
 

navigator9

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Oooh! That looks quite yummy- especially with the coconut milk in there!


IrishLass :)
It really was. I love to find things that are healthy, but they have to taste really good too, or why bother, and this one definitely fit the bill. And the house smells incredible! I went out to get something from the car, and when I came back in, it hit me......mmmmmmmm......I love curry. :)
 

doriettefarm

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This sounds like DA BOMB so thanks for posting nav! I've got a ton of butternut squash and didn't want to make soup with all of it. Pretty much have everything else required for your recipe so I'm giving it a shot Fri night when I have the house to myself . . . along with a few batches of soap because I might as well demolish the entire kitchen ;)
 

navigator9

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Just a note...I realized after re-reading the recipe, that I totally forgot the brown sugar. After tasting it without, I don't think I would add it, but that's up to you. It's really good without.
 

doriettefarm

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Good to know about the brown sugar. The only sweet curry I've tried is massaman. My preference is red or vindaloo because I like spicy . . . was actually going to use a whole can of red curry paste plus add more garlic, ginger & lemongrass.
 

Sagebrush

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Ooh, this sounds like a lovely winter dish. I just glanced at the title of the thread as I was scrolling through and it caught my eye because I'm pretty sure I have most of the ingredients (or good substitutes) on hand!
 

Aline

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I was gearing up to make a lentil stew so I made this with what I had: kabocha squash, leek, celery, green bell pepper, and red onion. I didn't have very much red curry paste left so I used a combination of red & green curry and roasted red pepper paste and added a big tablespoon of brown sugar (I would leave that out next time). The pastes had dried out a bit which made them stronger than normal and the curry ended up pretty hot, so I added some frozen hashed browns and cooked rice to mellow it out a bit.

I usually use Indian curry paste with lentils and beans - I've never tried Thai curry pastes with them so thanks for the recipe! I think next time I will use half red curry paste and half roasted red pepper paste (I love that stuff).
 

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