My little one loves to help in the kitchen whenever I will let her. She’s not quite old enough for chopping veggies or measuring on her own, but she can peel an onion like no other and her stirring arm never gets tired. She and I recently made one of our family’s favorite dinners, Red Lentil Coconut Curry. I know. I’m super lucky because my kids are little foodies who love curry!
This recipe is a very adapted variation of a recipe I found on Epicurious, which you can see here. The very first time I made this, I followed the recipe to a T. It was really good, but it came out just a smidge too spicy for the kids. Also, when I am in a hurry to make dinner, the last thing I want to worry about is pulling every spice off the shelf and measuring all of them out. So, I have simplified this quite a bit. While I’ve been able to make it more palatable for kids, it does not skimp on flavor one bit. Quick, cheap and delicious!
The ingredients are very inexpensive and easy to find.
I had my tiny chef start by peeling the onion. She is perfect for this job because she will not stop until every last bit of onion skin is gone.
Plus it keeps her occupied long enough for me to be able to chop the zucchini. I like to chop and prep everything before I start cooking so that I’m not trying to multitask too much once everything is on the heat. I’ve been known to get sidetracked and scorch a pan that way. I set aside my chopped zucchini in a bowl until I need it.
Side note, if you’re wondering where I got my super awesome T-shirt, it’s from Camping with Dogs. I got an amazing deal when I signed up for their mailing list so it was $12 and free shipping. Anyway back to cooking…
Onions, garlic, lentils…curry paste, coconut cream, and water.
Finally, the zucchini…
After everything is in the pot, it needs to simmer for about 15 – 20 minutes. I love it because I get some extra girl time and get to talk to one of my favorite people while we’re stirring. It definitely makes the task of making dinner seem like less of a chore on those nights when you don’t have much time.
Normally I would serve this with brown rice, but I totally spaced starting the rice early enough for it do be done so I opted for the less healthy, but faster white rice. Hint: It’s delicious either way!
Here’s my recipe.
- 3 TB olive oil
- 1 medium onion, chopped
- 1 teaspoon minced garlic (2 cloves)
- 3 TB World Foods Thai red curry paste
- 1/2 tsp. curry powder
- 1 1/2 cups uncooked red lentils
- 1 can coconut cream (14 oz.)
- 14 oz. water or vegetable broth
- 2 medium zucchini, diced
What to Do:
- Heat the oil in a large pot.
- Add onion and cook until tender, about 5 minutes.
- Add the garlic and cook another minute.
- Add lentils, curry powder, and curry paste and stir until fragrant.
- Add coconut cream, water, and zucchini. Bring to a boil.
- Reduce the heat and let simmer for 15-20 minutes, stirring occasionally.
You can eat this by itself or serve it over your favorite rice. I hope you and your family enjoy it as much as we do! What is the most exotic thing your kids like to eat?