One-Pan Protein Curry

Instructions

1. 1

   Soak the red lentils for about 15 minutes.

   Watch at 0:30
2. 2

   While lentils soak, make the paste: roughly chop tomatoes, ginger, garlic, chili, and onion. Add desiccated coconut, salt, and pepper. Blend until smooth.

   Watch at 0:45
3. 3

   Drain and rinse the soaked lentils.

   Watch at 2:15
4. 4

   Heat coconut oil in a pan over low-medium heat. Add mustard seeds, cumin seeds, star anise, and turmeric powder. Sauté for about a minute until fragrant.

   Watch at 2:35
5. 5

   Add the prepared paste to the pan and cook for 3-4 minutes until the raw garlic and onion are cooked off.

   Watch at 3:00
6. 6

   Add the drained lentils, water, coconut milk, and vegetable stock. Stir to combine.

   Watch at 4:00
7. 7

   Bring the mixture to a light simmer and cook for about 15 minutes, or until the lentils are tender and cooked through.

   Watch at 4:30
8. 8

   Add the roughly chopped green beans and monkfish (or other protein) to the pan. Cook for about 8 minutes, or until the fish is cooked through.

   Watch at 5:30
9. 9

   Stir in the spinach and cook until it wilts down.

   Watch at 6:00
10. 10

    Serve hot, garnished with lime wedges if desired.

    Watch at 6:30