Hey Everyone!
We have now officially entered that dreaded stretch of winter when the holidays are over…and we don’t really have a whole lot to look forward to for a while. Yes it’s true that we still have football and Valentines day will quickly sneak up on us, but when the weather is dreary…those tiny beacons of shining light just don’t seem to be enough to break up the grey, dreary, cold, hum drum of winter.
Wow, that was depressing…sorry! I must admit, I have been day dreaming about the beach, sunshine, and water…oh to be warm. Have I mentioned I hate the cold. Okay enough about all that. Let’s talk about something fun!
One way I try to break up the winter blues is to play in the kitchen. And for me that usually means tying to tackle something new. Whether it is a new technique, ingredient, or dish, I find experimenting with food is a great way to take my mind off my longings for sunnier, warmer weather.
Today, I decided to try my hand at a simple curry. I don’t know about you but I am a curry addict. I like all kinds. Spicy. Sweet. Mild. Red. Green. You name it, I will eat it. However, most of my favorite curries usually involve coconut milk. it adds such a delightfully creamy texture to the dish while providing a depth of flavor and sweetness that is to die for. Today I decided to indulge my love of coconut curries and make a wonderful mild red lentil curry. I threw in some fresh local kale and organic sweet onions…and I must admit it was delicious! Exactly what I needed to cheer me up on this cold dreary day.
Local Ingredient: Fresh Local Kale (purchased from a local company that delivers local produce to your house)
Saute the onions in coconut oil over medium heat until translucent.
Once the onions are translucent add the chopped kale and cook until wilted. Remove and set aside.
Next add 1 tablespoon to coconut oil to the skillet. Saute the cooked lentil for 1-2 minutes, stirring constantly.
Then add the cooked kale and onions. Add the grated ginger.
Stir in the curry powder, turmeric, and red chili paste. Saute for 2 minutes.
Finally add the coconut milk and cook until heated through. Remove from the heat and serve.
Ingredients
1 cup red lentils, cooked (follow instructions on package)
1/2 sweet onion, cut thin
1/2 bunch kale, washed and chopped
1/2 tbsp fresh grated ginger
1 13.5 oz can full fat coconut milk
3/4 teaspoon curry powder
1/4 teaspoon turmeric
2 tablespoons red curry paste
2 tablespoons coconut oil
sea salt, to taste
fresh ground black pepper, to taste
Instructions
- Add 1 tablespoon of coconut oil to a large skillet over medium high heat. Add the onions and sautee until translucent.
- Add the chopped kale and cook until the kale is wilted. Remove from the pan and set aside.
- Add the remaining 1 tablespoon of coconut oil to the skillet over medium heat. Add the lentils and saute for 1-2 minutes, stirring constantly.
- After 2 minutes stir in the cooked kale and onions, and the grated ginger.
- Next add the curry powder, turmeric, and red curry paste. Saute for 2 minutes, until the spices are well incorporated and become aromatic. (you should start to smell them right away.
- Finally, stir in the coconut milk. Cook over medium heat until the coconut milk is heated through.
- Remove from the heat and serve.
Notes
Don't worry if the curry appears too watery. The mixture will thicken once it is done cooking.
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