How many of you guys out there eat vegan and like it? I do and I did not check my man card at the door.
The question about vegan food is not if it is tasty but if it will satisfy your hunger. The key is to use ingredients that will fill you up. In my Red Curry Lentils with Butter Beans the dish gets its bulk from both the lentils and the butter beans. I saw butter beans used on some cooking show in an Italian dish. I have never tried them nor did I know if I would like them. They are more full than other white beans and have a sweetness to them.
I have made many a curry dishes. I love curry and have made many different types of curries. Here is a YELLOW CURRY with lentils as its base. And this chicken stew dish with GREEN CURRY. And this Singapore style SEAFOOD CURRY STEW. Curry is really versatile, and contrary to what many people think, it does not have to be spicy. You can also buy a store bought curry paste, mix it with coconut milk and have an awesome sauce as with this THAI RED CURRY POACHED HALIBUT.
Now I do not want you to be overwhelmed by the number of ingredients in this recipe but I counted to find there are 15 ingredients. WOW! And that does not count for all the ingredients I used to make my red curry. 15 may sound like a lot of ingredients, and it is, but that does not represent the complexity of putting this dish together. Since I had prepped the curry, the dish comes together by combining the spices and each of the ingredients in stages. I would say this dish is easy to medium difficulty to make.
The cast of characters.
The assembling of the red curry lentils with butter beans.
The red curry lentils with butter beans plated.
Red Curry Lentils with Butter Beans
- 2 Cups Lentils
- 29 Ounces Butter Beans
- 15 Ounces Coconut Milk
- 1/4 Cup Red Curry sauce/paste
- 1 Whole Small Yellow onion sliced
- 1/2 Whole Red onion sliced
- 3 Cloves Garlic
- 6 Ounces Fresh spinach
- 6 Ounces Baby carrots sliced
- 2 Tsp Tamarind paste
- 1 Tsp Cayenne pepper
- 1 Tbsp Curry powder
- 2 Tsp Kosher salt
- 2 Tsp Cumin
- 2 Tsp Spanish paprika
- 1 Tbsp Olive oil
Cook your lentils according to box/bag instructions and set aside.
Heat the oil in a non-stick skillet on medium heat. Once warm, add the onions and carrots and cook for 4 minutes or so. Next add the garlic, mix well and cook for 1 minute. Now add the tamarind paste. Then, add the curry paste and cook for 1 minute releasing the flavor of the curry. Now add in the coconut milk and mix thoroughly. Let simmer for a couple of minutes, and then, add the butter beans. Cook for 1 minute and next add the spinach. Cook until wilted. Finish by adding the lentils. Mix and let simmer for 5 - 10 minutes.
Serve and enjoy!