BurkleHagen BurkleHagen

in the kitchen with emily flamos

Coconut Lentil Curry and Coconut Chutney

“This recipe is probably my most personal, go-to dish. It’s made with many of my pantry staples and it feels like a warm hug. February is dreary and gray and this recipe makes me happy. I always serve it over basmati rice and add a big spoonful of the coconut chutney overtop. I learned the chutney recipe from a woman I took cooking lessons from while in India. Usually, I make the curry with only red lentils, but you could use half red and half yellow lentils depending on which consistency you prefer. Red lentils tend to break down and become creamy, whereas yellow lentils hold their shape more.” —Emily, owner of Harlow’s Pizza in Lakewood, Ohio

To thank Emily for her time, BurkleHagen has donated $100 to the Greater Cleveland Food Bank—we’d love you to do the same.

Food Styling: Claire Vredevroogd

in the kitchen with emily flamos

Coconut Lentil Curry and Coconut Chutney

in the kitchen with Emily Flamos

Ingredients

Coconut Lentil Curry

2 cups lentils, rinsed and drained

7 cups water

2—3 medium carrots, chopped

2 inches of ginger, peeled and minced

2 1/2 tbsp curry powder

1 tbsp olive oil

4 scallions, finely chopped

1/3 cup golden raisins

3 tbsp tomato paste

1, 14 oz. can light coconut milk

1 1/2 tsp sea salt

(optional) basmati rice, cooked


Coconut Chutney

2 cups unsweetened coconut—shredded, flaked or half of both

1 jalapeno, de-stemmed and halved

1 tsp sea salt

1 garlic clove

1 handful cilantro

1—2 cups of water

Instructions

1. Add lentils and water to large pot. Bring to a boil, skim off any foam. Reduce to a simmer, add carrots and one-fourth of ginger. Cover and simmer 20 minutes or until lentils have softened.

2. While lentils simmer—use a small skillet over low heat to toast curry powder until fragrant, but be sure not to burn it. Remove toasted curry powder from the skillet and set aside.

3. Add oil to skillet over medium heat. Add rest of ginger along with scallions and raisins. sauté for 1—2 minutes and mix constantly. Add tomato paste and sauté mixture for another minute.

4. Add toasted curry back into skillet and mix well. Add mixture to simmering lentils along with coconut milk and salt. Simmer for 10 minutes, then remove from heat and serve over rice.

5. Coconut chutney—add half the coconut to food processor with jalapeno, salt, garlic and cilantro. pulse until combined. Add coconut and water until you reach desired consistency.

6. (Optional) serve curry over basmati rice with a spoonful of chutney overtop.

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