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Burmese Creamy Lemongrass Curry Lentils

This Lentil Curry recipe, with a creamy lemongrass twist is the perfect Fall recipe. It is filling, and full of nutrients, with the perfect flavor.
Course: Main Courses
Keyword: vegan

Ingredients

  • 3 small to medium shallots minced, about 1/2 cup
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic minced
  • 2 stalks fresh lemongrass peeled and minced
  • 2 tablespoons Chili Pepper or 2 fresh or dried chiles minced (use more if you like heat)
  • 1 cup kale or spinach ribs removed and leaves ripped into 2-inch pieces
  • 1 small head cauliflower cut into 1-inch florets
  • 1 tablespoon turmeric
  • ¼ teaspoon Himalayan or sea salt plus more to taste
  • 1/4 teaspoon freshly ground pepper plus more to taste
  • ¼ cup chickpea flour
  • 2 cups vegetable broth
  • 2 cups unsweetened full fat coconut milk
  • 2 tablespoons fresh lime juice
  • 1 bay leaf
  • 1 cup shiitake mushrooms sliced if large
  • 1 cup fresh spinach for serving
  • ¼ cup chopped roasted peanuts
  • 2 cups pre-cooked lentils (either cook in the instant pot or cook over medium heat until tender, about 45 minutes)
  • 2 scallions thinly sliced

Instructions

  • Heat a large skillet over medium-high heat. Add shallots, ginger, garlic, lemongrass, and chiles, and cook, stirring, until fragrant but not browned, 2-3 minutes. Add vegetable broth if the pan starts sticking.
  • Add kale, cauliflower, turmeric, salt, and pepper. Cook, stirring until cauliflower begins to brown, 3-5 minutes.
  • In a small bowl, whisk together chickpea flour with 1 cup vegetable broth until smooth. Add this mixture to the pan with the remaining 1 cup of vegetable broth, coconut milk, lime juice, and a bay leaf.
  • Bring to a simmer over medium heat, reduce to low until the cauliflower is beginning to become tender, but is not yet cooked through 4-5 minutes.
  • Add mushrooms and cook just until the cauliflower is tender when pierced with a fork, 2-3 minutes, adding more broth or water if your sauce is too thick.
  • Just before serving, stir in spinach and 3 tablespoons peanuts, Lentils, and serve over quinoa or rice. Garnish with remaining 1 tablespoon fresh peanuts and sliced scallions.