Coconut Lime Curry Vegan Mac and Cheese recipe
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Ingredients
- 1 (14 ounce) can coconut milk 3 cups water, plus more as needed ¼ cup vodka ½ white onion, chopped 2 poblano peppers, seeded and chopped 1 jalapeno pepper, seeded and chopped ½ habanero pepper, seeded and chopped 2 tablespoons white vinegar 3 cloves garlic, minced 1 tablespoon ground turmeric 2 teaspoons salt 2 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon ground black pepper 1 teaspoon ground coriander 1 teaspoon grated fresh ginger 1 teaspoon dried basil ¼ teaspoon ground cinnamon ½ cup dry lentils ½ cup pearl barley 1 teaspoon cayenne pepper 1 lime, zested and juiced
Nutrition Info
- 292.3 caloriescarbohydrate: 29.1 gcholesterol: : -fat: 15.1 gfiber: 10.8 gprotein: 8.6 gsaturatedFat: 12.6 gservingSize: -sodium: 796.6 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Coconut Lime Curry Vegan Mac and Cheese
Directions
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Mix coconut milk, 2 cups water, vodka, onion, poblano peppers, jalapeno pepper, habanero pepper, vinegar, garlic, turmeric, salt, paprika, cumin, black pepper, coriander, ginger, basil, and cinnamon together in a large saucepan. Bring to a boil. Reduce heat, cover, and simmer soup for 15 minutes.
Stir lentils and barley into the soup, add 1 cup water. Simmer over medium heat, covered, until most of the liquid is absorbed, 5 to 10 minutes. Add additional water 1 cup at a time, as needed, until lentils and barley are nearly tender, about 15 minutes.
Remove from heat, stir in cayenne, lime juice, and lime zest. Let stand for 5 minutes before serving.