Competition Entry

Red Lentil Curry with Green Rice and Quinoa Salad

By Kelly Sims
Red Lentil Curry with Green Rice and Quinoa Salad
4 votes

Hearty, Rich Curry with a side of Fresh Rice Salad

Cuisine :

Thai

Ingredients :

Don't let the ingredient list worry you, it's a really easy dish to make...

Ingredient & Preparation steps

Step 1:

Grab...

2 cups of your favourite lentils & beans (I use a bit of everything.. anything that I have on-hand really) i.e. chick peas, mung/white/kidney beans, french/red lentils + split peas etc. Rinse and then place into a pot with water and a pinch of salt to taste - ready to boil (I usually pop this on the heat now... and then go on with the rest as follows)...

Step 2:

Chop...

2 cups of seasonal vegetables (I like to try and find a mix of types i.e. onion, carrot, beans, bokchoy, spinach, kale, cauliflower, capsicum and sweet potato etc

Step 3:

Mix the sauce...

2x heaped tablespoons of Valcom Authentic Thai Curry Paste (for medium heat - add more or less to suit your own taste)
A dd a tablespoon of crushed garlic (2-3 cloves - I like it very garlic-y and use 3-5)
2 teaspoons of fresh grated ginger
1 heaped tablespoon of lemongrass paste (or approx 1/5 cup of chopped loosely/fresh)
A generous splash of coconut oil
A handful of fresh coriander chopped (or a tablespoon of dried)
1/2 a handful.. of each of the following: fresh tarragon, marjoram and thai basil - chopped (or 1 teaspoon of each dried)
Half a teaspoon of both... Garam masala & cumin
A teaspoon of turmeric

+ to cook it with...
A splash of quality (extra virgin or lemon/lime infused) olive oil


Green Rice Salad:

A teaspoon of Valcom Authentic Thai Green Curry Paste
Splash of lemon juice
Splash of quality virgin (light) olive oil
Small bunch of parsley chopped
Smaller (1/4 of the size of the parsley) bunch of corriander chopped
Add a touch of chopped mint to suit your taste
1 garlic clove crushed and then chopped finely
1 large tomato chopped
A few spring onions chopped
1 cup of cooked and cooled brown rice
1 cup of cooked and cooled quinoa
+
Lettuce to serve it on

Cooking Steps :


Mix ingredients from Step 1:

Rinse and then cook the lentils/beans well (add salt to the water to taste) softly boil for 35-40 mins.
Its OK if they aren't fully soft-cooked by this stage, as they will finish cooking and absorb the curry sauce better over the following steps.

Mix the ingredients from step 2:

Stir fry vegetables on a high heat for a few minutes, remove from heat to sit and sweat uncovered while you start the sauce.

Mix the ingredients from Step 3 (except coconut cream and olive oil):

Using the same pan (large one) pop in the splash of olive oil (feel free to add extra coconut oil if needed at this stage) and then place over a medium to high heat, add the curry mix to the pan until fully heated through - activated/fragrant.

Now add the vegetables and mix around well.

Cook for a further 5 minutes while stirring regularly over a medium to high heat

Turn down to a medium to low simmer for another 10 mins while continuing to stir and monitor over a low-medium heat.

Stir in coconut cream slowly and add salt to taste. Add the cooked Lentils to the mix, as soon as they are ready enough too.

Leave to simmer on a low heat... for as long as you need by adding water to moisten or cream for a thicker consistency or to take-out heat as required).

Green Rice Salad:

Mix the green curry paste with the olive oil, garlic and lemon juice (+ any salt and cracked black pepper to suit your taste).

Mix the remaining ingredients together, add the above mentioned liquid and carefully mix together (so not to turn it to mush).

Add a chopped green apple for an extra sweet...
Tasmanian crunch
Presto!

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