- 1 (14 ounce) can coconut milk
- 3 cups water, plus more as needed
- 1/4 cup vodka
- 1/2 white onion, chopped
- 2 poblano peppers, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 1/2 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
- 1/4 teaspoon ground cinnamon
- 1/2 cup dry lentils
- 1/2 cup pearl barley
- 1 teaspoon cayenne pepper
- 1 lime, zested and juiced
- 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.
09/12/2019
recipepes.com
coconut lime curry vegan mac and cheese, recipe
PT15M
PT1H
5
455 calories
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