actually tried jul 2024. kinda weird. white people food.
2 cups uncooked white or brown basmati rice, to serve (or Instant Pot basmati rice)
2 cups black or brown or green lentils
8 cups chopped leafy greens: spinach, kale, or chard
1 large yellow onion
1 tablespoon olive oil
13.5-ounce can coconut milk
3 tablespoons Thai red curry paste
2 tablespoons tomato paste
1 teaspoon kosher salt
Fresh ground black pepper
Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).
Place the lentils in a saucepan with 6 cups warm water and a little salt. Bring to a low boil, then boil for about 30 minutes until tender (taste to assess doneness). Drain.
Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.)
In your largest skillet, heat the olive oil over medium high heat. Add onions and sauté until golden. Add the greens and sauté for several minutes until tender and bright green.
When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
Taste and add a few pinches of salt if desired. Serve with rice.
originally from: https://www.acouplecooks.com/quick-coconut-curry-lentils-with-greens/
2 cups black or brown or green lentils
8 cups chopped leafy greens: spinach, kale, or chard
1 large yellow onion
1 tablespoon olive oil
13.5-ounce can coconut milk
3 tablespoons Thai red curry paste
2 tablespoons tomato paste
1 teaspoon kosher salt
Fresh ground black pepper
Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).
Place the lentils in a saucepan with 6 cups warm water and a little salt. Bring to a low boil, then boil for about 30 minutes until tender (taste to assess doneness). Drain.
Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.)
In your largest skillet, heat the olive oil over medium high heat. Add onions and sauté until golden. Add the greens and sauté for several minutes until tender and bright green.
When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
Taste and add a few pinches of salt if desired. Serve with rice.
originally from: https://www.acouplecooks.com/quick-coconut-curry-lentils-with-greens/
