This is a great dish to enjoy in the dead of winter or in the cool breeze of lazy summer nights. It is a hearty, warming recipe that is sure to fill your belly on a cool night, but is still light and fresh enough to invite dreams of the approaching springtime. My husband and I are not big fans of most curries, but this one was so fresh and citrus-y that it has easily become a favourite and a great go-to dinner when we need a quick option to pull together. And our three-year-old son loves it! Our five-year-old daughter? Not so much, but only because she thinks mussels look weird. It’s a ¾ family favourite then. We give her some cod with the curry sauce and she likes that. More on that below.
*Warning!* I like to blend my own spice mixes… But without “traditional” forms of measuring. To be totally honest, I’m not good at following instructions or measuring accurately. I call it creative license. I make my own curry powder mix that my family likes. In the recipe below, you can use the pre-mixed spices and seasonings, or at the bottom of the recipe, find my spice ingredient list and try that. Whatever mix you choose to use, this is a delicious, healthy dinner that can be pulled together in 45 minutes.
- 2 tbsp oil [rapeseed, coconut, ghee…any good fat you desire!]
- 1 red onion, diced
- 2 cloves of garlic, minced
- 2 tbsp sweet chilli sauce*
- 2 tsp curry powder*
- 2 limes, diced
- 1 tbsp coconut oil
- 400g coconut milk
- 2 tbsp coconut butter [some supermarkets sell it as Block Coconut if you can’t find coconut butter or don’t make it yourself]
- 150g mangetout
- 150g broccoli florets
- 150g cauliflower florets
- 250g raw, peeled king prawns
- 250g mixed seafood [we use squid, mussels, & mini prawns]
- 400g dry green lentils
- coriander leaves to garnish [optional]
- Rinse and drain 400g green lentils. Cover with water [water should be 5cm above the surface of the lentils] and cook for 45 minutes or until tender. Skim off any foam that might rise to the surface and top up the water as needed. When cooked, drain, rinse, and set aside.
- While the lentils are cooking, heat oil in a large pan. Sauté onion until soft; add garlic, chilli, coconut butter, and curry seasoning. Stir to blend and cook for a few minutes.
- Blend the lime, coconut oil, and coconut milk in a blender until as smooth as possible. Add to the pan and stir.
- Add the seafood and cauliflower; stir, cover, and simmer for 7 minutes or until prawns are pink and cooked through.
- Add mangetout and broccoli. Cook to desired crispness – I prefer very crisp, so I cook anywhere between 45 seconds and 1:30, depending on the size of the florets.
- Spoon lentils onto a serving dish and top with the curry and garnish with fresh coriander.
- A Mojito is lovely with this!
- The last time we made this, we bulked up the curry with two fillets of cod thrown into the pan 10 minutes before serving. It broke up nicely in the milky sauce, while still being firm enough to retain its shape and texture. If you don’t like mixed seafood, you can easily substitute with nice, firm fish fillets.
- Rice with a bit of desiccated coconut and coriander is delicious with this! We don’t make rice often, as we are doing low-carb eating.
- Sweet chilli sauce substitute: 1 small chilli, deseeded and finely sliced + 1 tbsp honey
- Curry powder substitute: mix these ingredients in decreasing quantities. I estimate every time, based on how much I like the spices and what the other flavours in the recipe are. It’s not very exact, but then again, I’m not a very exact person. Remember, more of the first ingredient and decreasing to the smallest amount of the last ingredient.
- Coriander seed
- Smoked paprika
- Coriander leaf
- Ground ginger
- Chilli powder
- Black pepper
- Ground cardamom
- Ground clove