Vegetarian Thai Coconut Curry

This is not the prettiest picture, but it was yummy food! I saw a recipe for a sweet potato lentil curry that looked OK, but I thought I could make it better. Here's my version.

2 sweet potatoes

olive oil

salt

curry powder

chili powder

1 C dry lentils

2 C water or broth (I used chicken broth)

1 yellow or red onion

2 cloves garlic

1-2 inch knob of ginger

2 bell peppers

1 can coconut milk

1 1/2 TBSP Thai red curry paste

fresh basil or cilantro

2 1/2 C uncooked rice

1. Preheat the oven to 400.* Get your rice cooking.

2. Cut the sweet potatoes into 1-inch cubes and spread on two half-sheet pans. Drizzle with oil and sprinkle with salt, curry powder, and chili powder (about half as much as the amount of curry powder). Toss till they're fully coated and spread them out evenly on the pan.

3. Bake for 20 min, turn them over, and bake for 10 more min. 

4. While the potatoes are roasting, pour the lentils in a small pot. Cover with the two cups of liquid and bring to a boil. Then turn it to low and let it simmer. 

5. Meanwhile, dice the onion and saute in a large sauce pan over medium-high heat till soft, about five minutes. While it's cooking, mince the garlic, grate the ginger, and cut your bell peppers into 1/2" squares.

6. Toss the garlic and ginger in with the onions and stir for about a minute, until fragrant. Add the bell peppers and cook for 2 more minutes or until slightly softened.

7. Pour the lentils and any remaining liquid into the onion/pepper mixture and stir to combine.

8. Open the can of coconut milk and add it to the sauce pan. Stir in red curry paste. Let it simmer until the sweet potatoes are done cooking.

9. Once the sweet potatoes are out of the oven, check the lentils for tenderness. They may need up to 5 more minutes to soften to your desired texture. Mince your fresh herbs.

10. Once the lentils are done cooking, add the sweet potatoes and herbs to the pan and heat through for 1-2 more min. 

11. Serve over rice, with a side of garlic naan to entice any skeptical children to the table.

 

curry powder

I got a spice jar full of curry powder. It's awesome.  It turns every food into the mutant ninja version of itself. Lentil soup becomes lentil curry.  Macaroni and cheese becomes macaroni and cheese curry.  Mashed potatoes becomes potatoes curry. Plain rice becomes curried rice over rice. You can't lose!
Also, I have maple syrup of you want to try the Canadian version of various foods. And thyme if you want to try the Doctor Who version.

Curried Chicken Legs with Carrots, Rice, and Lime

http://www.marthastewart.com/recipe/curried-chicken-legs-with-carrots-rice-and-lime


Serves 4

4 whole chicken legs (drumsticks and thighs), about 3 pounds total
1 tablespoon curry powder
2 pounds carrots, cut into 2-inch lengths, halved lengthwise if thick
1 cup brown or white basmati rice
2 limes, zest slivered and juice squeezed
Directions
1.Preheat oven to 475 degrees. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper. Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165 degrees, 35 to 45 minutes.
2.Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 minutes.
3.Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.
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Read more at Marthastewart.com: Curried Chicken Legs with Carrots, Rice, and Lime - Martha Stewart Recipes

Curried Shrimp

Ingredients:

1-2 lbs Shrimp, the more the better. Use big ones as the little salad shrimp get lost in the sauce. Precooked and frozen are fine. Thaw them out and dry them off before cooking.

½ cup White Flour (skip the flour or use corn starch for GFCF)

2 C uncooked Rice : 4 cups of water : 1 tsp salt

1 large Onion, diced

1 large Green pepper, coarsely chopped up

2-3 cans Tomato Soup

Curry Powder (Red Hot Chili Powder is optional: add this to the tomato soup if you want the curry to be spicy)

1-2 T Sugar

4-6 T Butter

Start the rice cooking first.
Melt the butter in a large frying pan. I use one with a non-stick coating. Add onions and cook just until golden. Meanwhile, dredge the shrimp in flour and then LIGHTLY fry in the butter with the onions. Sprinkle the shrimp liberally with curry powder and lightly with sugar. Fry a bit more, turn over and sprinkle second side with the curry powder and sugar. Add the green peppers just before you add the cans of tomato soup so they are not overcooked. Add water as needed to keep the sauce saucy. Taste the sauce and add more curry and hot sauce if wanted. Cook only until the sauce is all hot and bubbling. Serve over the rice.
You can make this more of a curry by serving it with small dishes containing finely chopped fresh green pepper, raisins, coconut, chunk pineapple, etc.