... the summer is almost over. It flew by so fast for me. One of the best parts of it getting cooler is that we can start getting in the mood for all the cozy comfort food. Now I know Indian food may not be on the top of everyone's favorite list but it's one of my go-to kinds of food.
I had all of this beautiful fresh basil that I wanted to use while it’s still in season. That’s what inspired this recipe. It’s still a great recipe that you definitely should try even if you’re skeptical.
--Thai Basil Lentils & Toasted Sesame Coconut Brown Rice--
Craving something exotic for dinner? This red lentil curry is just the thing!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
--Ingredients--
Toasted Sesame Brown Rice:
1 cup full fat coconut milk
5 cups water plus more if needed
2 1/2 cups uncooked brown rice
1 teaspoon salt or to taste
1 1/2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
Thai Basil Lentils:
1 small onion chopped
2 large carrots cut into matchsticks
3 cloves garlic minced
1 red bell pepper cut into small pieces
1/2 of 1 small hot red pepper chopped (you sub dried spice like cayenne to taste)
1/2 tablespoon freshly grated ginger
1 tablespoon toasted sesame oil
1 cup shelled sweet peas
1 14-ounce can baby corn or sub with another veggie
1/2 cup water
1 tablespoon Red Curry Paste make sure it doesn't have fish ingredients
1 tablespoon tamarind paste
1/2 cup low sodium soy sauce if GF sub tamari or coconut aminos
2 tablespoons rice vinegar
1/2 cup tomato sauce
1/4 cup fresh basil leaves chopped
1/4 cup brown sugar
1 tablespoon arrowroot starch (or cornstarch) + 2 tablespoons water
2 cups cooked lentils I used canned
--Instructions--
Toasted Sesame Brown Rice:
Combine coconut milk and water in a medium pot and bring to a soft boil. Add salt and rice, cover with lid, and reduce heat to medium low. Simmer, stirring occasionally, until all liquid is absorbed snd rice is al dente. Add more water if needed. Turn off heat when done and stir in sesame seeds and oil. Cover to keep warm.
Thai Basil Lentils:
While rice is cooking, add carrots, garlic, onion, ginger, peppers, and sesame oil to a wok or large pan and saute over high heat until starting to brown, about 4 minutes. Add 1/2 cup water and continue cooking until liquid is almost completely evaporated. Add all remaining ingredients up until cornstarch and stir to combine.
In a small bowl mix cornstarch with 2 tablespoons water and quickly stir into sauce. Add lentils and reduce heat to low. Cover and simmer for 10 to 15 minutes.
Serve hot over rice.
