Method
Makes great leftovers.
Serve this curry with white or brown rice. The recipe authors like it with coconut rice (recipe included below). If using brown rice you may need to add additional water and coconut milk until it’s completely cooked. Red lentils cook fast, so if making brown rice, start the rice before the curry.
- 1
Heat olive oil over medium heat. Add onions, garlic, and ginger and sauté until onions are translucent. Add spices and cook for an additional 2 minutes. Add stock, lentils, and daikon radish; bring to a boil. Reduce to a simmer, cook over medium low heat uncovered, stirring occasionally until lentils and radish are cooked through, about 20 minutes. Season with salt and pepper, serve over rice or coconut rice garnished with lime wedges and chopped cilantro.
- 2
Coconut Brown Rice 1 cup brown jasmine rice 1 cup unsweetened coconut milk 1 cup water 1 inch ginger root, thinly sliced Place all ingredients in a 4 quart pan. Bring to a boil, cover, and reduce to simmer. Cook over medium low-heat until rice is cooked and liquid is absorbed. If rice is not cooked through when liquid is absorbed, add equal parts coconut milk and water by the half cup until rice is finished.
From the farm's kitchen
View the original recipe