Curry Roasted Daikon & Lentils
Curry Roasted Daikon & Lentils is a delicious and easy recipe to prepare. Serve these tasty lentils as a side dish with naan bread or over rice as an entree. Daikon radishes are packed with fiber and vitamin C and may be shown to improve blood sugar control, increase weight loss, enhance immune function, and improve regularity. Red lentils are an excellent source of low-fat protein, but you may also substitute for chickpeas or riced cauliflower, depending on your dietary needs.
Ingredients
Curry Roasted Daikon & Lentils
- 2 large carrots, diced
- 1 large daikon radish, diced
- Olive Oil
- 3 Garlic Cloves, minced
- 1 cup red lentils
- 1/2 yellow onion, diced
- 1 Tbs Red Curry Paste
- 2 tsp ground ginger
- 1 Tbs Curry Powder
- 1/2-2 tsp black pepper, as desired
- Salt to taste
- 15 oz lite Coconut Milk + 1-3 oz. water (or substitute for 2 cups vegetable broth or water)
- Optional toppings: chopped purple cabbage, cilantro, lime juice
Directions
- Preheat the oven to 400ºF and prepare your carrot and daikon radish.
- Toss the daikon and carrot in a bowl with a drizzle of olive oil, a generous dash of curry powder, garlic powder, and ground ginger.
- Spread the daikon and carrot out onto a baking sheet and place in the oven. Roast for 20-25 minutes or until lightly roasted.
- Meanwhile, prepare your onion and garlic.
- Heat a skillet on medium high heat.
- Once hot, lightly coat the pan with oil and begin to sauté the onion. Cook for 7-10 minutes or until lightly carmelized.
- Then, add the garlic and cook for 2 minutes.
- Next, add in the peas, curry paste, curry powder, ginger, black pepper, and salt.
- Stir in the lentils for 1-2 minutes before adding the coconut milk and water.
- Bring the mixture to a boil, reduce heat to low, cover the skillet and simmer for 20-25 minutes or until the lentils are cooked and softened.
- Add the roasted daikon and carrot to the cooked lentils.
- Serve over rice and with optional toppings if desired.
Nutrition Information
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