Shrimp Curry with Lentils and Coconut Rice
Ghee or olive oil
4 cloves garlic, sliced  
1/2 onion, chopped  
1 tablespoon freshly grated ginger  
1 teaspoon ground cumin  
1 teaspoon ground coriander  
1 cup orange lentils  
2 cups chicken broth  
1/2 cup water  
Kosher salt
1 onion, roughly chopped
1 tablespoon ghee  or olive oil
1 tablespoon garam masala  
1 tablespoon ground turmeric  
1 1/2 teaspoons ground cumin  
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper  
1/2 cup fresh diced tomatoes (about 1 medium tomato)
2 tablespoons freshly grated ginger  
6 cloves garlic, sliced  
2 cups chicken stock  
1 tablespoon tamarind paste  
1 serrano pepper  
1 1/2 14-ounce cans coconut milk  
1 tablespoon apple cider vinegar  
1 tablespoon fresh lemon juice  
Kosher salt  
2 pounds large, head-on shrimp  
Two 14-ounce cans coconut milk
1 cup basmati rice  
1 tablespoon freshly grated ginger  
1/2 onion, chopped  
Kosher salt  
Instructions:
Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
For the curry: Process the onion in a blender or food processor until a puree.
Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.
