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Coconut Curry Lentils with Smoky Shrimp & Crunchy Slaw

Bobby Parrish
  • 60 minutes
  • Serves 5

INGREDIENTS

1 1/4 cups

yellow lentils

1

onion (chopped)

1

poblano pepper (chopped)

1 tsp

mustard seeds

3 cloves

garlic (minced)

1 tsp

fresh grated ginger

1

heaping tablespoon yellow curry powder

13 1/2 oz

can full fat coconut milk

30 oz

water

Half a lime

Half a stick cinnamon (1 clove, & 1 cardamom pod)

Grapeseed or avocado oil

Kosher salt

2 lb

shrimp (cleaned & tails on)

2 tsp

smoked paprika

Grapeseed or avocado oil

Kosher salt

6 oz

sugar snap peas

1

red bell pepper

1

red chile

2 tbsp

peanuts (roasted & chopped)

Juice of half a lime

1 tsp

extra virgin olive oil

Kosher salt

Fresh cracked black pepper