Thursday, June 10, 2010

Fruity Lentil Curry

What? This recipe has only four ingredients?! How can something bursting with juicy, exotic flavors be so simple?? Said Terita, fork poised quizzically.

My photo shoot of this recipe degenerated into... well, dinner. The heap of curry began shrinking between shots, and that's when I knew it was time to quit taking pictures and start digging in.

I paired this sweet-hot curry with a cold salad of romaine lettuce, red bell pepper, cucumber and lemon tahini dressing (lemon juice, toasted sesame seeds, & extra virgin olive oil).

4-Ingredient Fruity Lentil Curry
Prep Time: 15 min. Cook Time: 35 min. Serves 3.

1/2 cup short grain brown rice
1/2 cup green lentils
1/2 cup unsweetened dessicated coconut
1 cup fresh pineapple, cubed small*

Free Spice Blend:
2 tsp. curry powder
cilantro garnish (optional, nice flavor)
salt and cracked pepper to taste

Rinse and drain rice and lentils and bring both to boil in one covered saucepan with 2 cups water and curry powder. The brew will look like Tang and pebbles at first.

Simmer on medium heat for about 30 minutes or until most water is absorbed (add a few Tbls. extra water if needed to soften lentils and rice).

Stir in coconut, simmer 5 more minutes and remove from heat.

Stir in pineapple, top with cilantro leaves and serve!

*This is about half the pineapple that I actually used. I think less will be more in this case, but if it's an ultra fruity curry you're after, use just under 2 cups.

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