I’m a fairly lazy cook, so I tend to steer clear of meals that have more than a small handful of ingredients. It just feels too intimidating for a work night dinner, and I consider myself a pretty inexperienced chef – so I’m always worried I’ll mess up a more complicated recipe.
That said, there are some recipes that are meant to be made from scratch – and curry is one of them. This recipe is one that I played around with and find truly relaxing (if a little messy) to make. Both the rice and the curry need about 20 minutes to simmer, so this recipe has built-in clean-up time!
Now, about the taste… This is my favourite meal that I’ve made in a long time. It’s absolutely delicious and my boyfriend and I enjoyed it for both dinner and packed lunches!
This is a great Sunday evening dish, or if you have a free hour on a weeknight, I promise this fragrant, flavourful recipe will relax you! Pour a glass of wine, put on some music and enjoy 🙂
Note: Cashews can be omitted to make this recipe nut allergy friendly.
- 1 tbsp oil
- 1 cup full fat coconut milk
- 1/4 cup whole raw cashews, soaked*
- 3 cloves minced garlic
- 1/3 cup green pepper, diced
- 1/3 cup yellow onion, diced
- 1 medium sweet potato, diced
- 1/3 cup diced cooked carrot
- 1 can lentils
- 1 tbsp fresh finely grated ginger
- 1/4 tsp cinnamon
- 1 tbsp powdered yellow curry
- 1/2 tsp cumin
- 2 tsp turmeric
- 1 1/4 cup uncooked basmati rice
- 2 cups water
- green onion or crushed cashews to top the dish (optional)
*Soak for about 4-6 hours to soften cashews. If you’re in a hurry, simply cover the cashews in boiling water and let stand for about 15 minutes.
- Bring a small pot of water to a boil. Simmer carrots and sweet potato for 10 minutes to soften.
- Heat oil over medium heat in a large pan. Add yellow onion, green peppers, garlic, ginger, curry powder, turmeric and cumin. Leave on medium heat for about 4 minutes so that the onions and peppers begin to soften and the spices heat together.
- Lower heat to simmer and pour coconut milk and cashews into pan. Add cinnamon and stir slowly over low heat for about 2-3 minutes.
- Add sweet potatoes, carrots and lentils to the mixture. Let the curry simmer on low heat for 20 minutes. Stir occasionally as you prep your rice and tidy up.
- Pour 1 cup of dry basmati rice into a bowl of warm water. Let stand for 5 minutes. The water should become cloudy and starchy! Massage the rice with your hands if you like 🙂 Drain.
- In a separate pot, bring 2 cups of water to a rolling boil. Add basmati rice and stir for 2 minutes. Lower to simmer and cover. Leave for about 15-20 minutes, or until forked rice is fluffy and has absorbed all of the water.
- Serve rice into bowls and pour the hot curry over it. Top with crushed cashews or diced green onion (or both!)