You may also like
Categories:Viewed: 56 - Published at: 3 years ago
Ingredients
- 1/2 cup Masoor Dal (Orange Split Lentils)
- 2 cups unsweetened vanilla almond milk
- 1/8 teaspoon ground cinnamon
- 1.5 teaspoons sea salt
- 2 teaspoons red curry paste (make sure it doesn't have shrimp for vegan)
- 1/3 cup granulated sugar (add more or less to taste depending on desired sweetness)
- 1/4 cup coconut milk
Method
- 1. Rinse lentils under mesh strainer until the water runs clear and pick away any stones.
- 2. Add rinsed lentils, almond milk, cinnamon, ginger and salt to a medium-sized pot, and heat over medium-high until boiling, uncovered.
- 3. Once boiling, cover with a lid and reduce to simmer for twenty minutes or until lentils are thoroughly cooked and "thick sauce-like." Keep an eye on it and stir occasionally, as almond milk will easily froth up and boil over.
- 4. Remove from heat, and stir sugar and curry paste into lentils. Once thoroughly mixed, swirl in coconut milk and stir until smooth and creamy. Can be served immediately, room temperature, or chilled. Note that it will be thicker once chilled and adding a bit of warm coconut milk will thin it out more again without losing body or flavor.
