Preparation Method
- In a medium bowl, whisk together coconut milk,curry paste, ginger, curry powder and salt. Set aside.
- Set the Multi-Function Cooker to Sauté/Sear Mode, MEDIUM. Press Start. Add oil to the Multi-Function Cooker. When oil is shimmering, add onion, bell pepper, carrot and garlic. Cook, stirring frequently, until tender, 3-4 minutes. Add coconut mixture, broth, lentils and chickpeas.
- Cover and set the Multi-Function Cooker to RiceMode. Select Rice 2 and press Start. Cook until Rice Mode cycle is complete (50 to 55 minutes). Stir in lemon zest and lemon juice. Let stand for 5 minutes on Warm.
- Make the mango salsa: In a medium bowl, combinemango, cilantro, lime zest, lime juice and oil. Serve the hot lentil mixture over kale. Top the lentil mixture with mango salsa and almonds, if desired.
Variations
MUJADARA BOWL
Make as directed, omitting coconut milk, curry paste, curry powder, mango salsa and almonds. Increase broth to 5½ cups (1320 grams). Substitute brown lentils for green lentils. Add 1 cup (184 grams) brown basmati rice, 1 tablespoon (6 grams) ground coriander and 1 teaspoon (2 grams) ground cumin to broth mixture. Substitute 2 cups (100 grams) shredded rainbow chard for kale. Stir chard in at the end of cooking.
SPICED THREE-GRAIN MEDLEY WITH TOMATOES
Make as directed, omitting curry paste, mango salsa, kale and almonds. Add 3 cups (419 grams) chopped fresh tomatoes, 1 cup (184 grams) red quinoa, 1 cup (200 grams) brown lentils, 1 cup (184 grams) brown basmati rice, 2 tablespoons (32 grams) tomato paste, 2 teaspoons (4 grams) grated fresh ginger, 2 teaspoons (4 grams) turmeric and 1 teaspoon (2 grams) smoked paprika to broth mixture. Top with chopped fresh cilantro and fresh lemon juice, if desired.
Pro Tip
If you don’t have Madras curry powder on hand, make your own by adding ¼ teaspoon ground red pepper for every 1 teaspoon of regular curry powder.
