Having a well-stocked pantry and a comprehensive flexitarian pantry guide that supports your dietary goals is essential to having a balanced flexitarian lifestyle.
In this Flexitarian Pantry Guide, we’ll explore the essential ingredients that every flexitarian kitchen should have, ensuring you’re ready to create nutritious and satisfying dishes whenever hunger strikes.
Whole Grains
Whole grains like quinoa, rice, and farro provide essential carbohydrates and fiber for energy and satiety.
I also enjoy grains fortified with protein, high-protein rice, protein pancake mixes, and high-protein cereals.
(I am not affiliated with any of these brands, I just love them!)
Legumes
Dried legumes such as lentils, chickpeas, and black beans are versatile sources of plant-based protein, perfect for hearty soups, stews, and curries. I also love and keep canned beans and lentils on hand for convenient protein boosts in salads, tacos, and wraps.
Some legumes I like to have on hand include:
Chickpeas
Black Beans
Pinto Beans
Cannellini beans
Butter Beans (also known as Lima Beans)
Mung beans
Red Lentils
Brown Lentils
Nuts and Seeds
Almonds, walnuts, and cashews add crunch and healthy fats to meals, while also offering a dose of protein. Seeds like chia, flax, and pumpkin seeds are nutritional powerhouses, rich in omega-3 fatty acids, fiber, and minerals. And don’t forget about nut and seed butter!
Some of my favorite Nuts and Seeds include:
Peanuts (technically a legume)
Almonds
Cashews
Walnuts
Pecans
Hazelnuts
Pine nuts
Hemp Hearts
Chia Seeds
Sunflower seeds
Pumpkin Seeds
Flax Seeds
Plant-Based Proteins
Stock up on plant-based proteins for versatile meat substitutes that can be used in stir-fries, sandwiches, and more.
My new favorite way to prepare tofu is to freeze it and then thaw it out in the fridge. Once thawed the liquid squeezes out very quickly with some towels and just pressing it between your hands! Then just toss it in some marinade and throw it in the air fryer. The texture changes and the tofu sucks up all the flavor from the marinade.
Some of my favorite plant-based proteins include:
Baked Tofu
Firm or Extra Firm Tofu
Silken Tofu
Tempeh
Tempeh “bacon”
Tofurkey
Canned, Frozen, and Dried Produce
If loading your fridge with a colorful array of fresh fruits and vegetables, seems like a lot at the moment, try frozen or canned. Keep your freezer stocked with frozen fruits and veggies for quick and easy meal prep without sacrificing nutrition.
Canned
Corn
Peas
Green Beans
Pumpkin
Sweet Potato
Butternut Squash
Tomatoes
Frozen
Broccoli (the best in soups!)
Mixed Vegetable Medleys
Riced Cauliflower
Spinach
Kale
Peas and Corn (listing these again because I ALWAYS have these in my freezer)
Dried
Mushrooms
Spicy Peppers
Herbs and Spices
Try cooking with a diverse selection of herbs and spices, including basil, oregano, cilantro, cumin, curry powders, paprika, and turmeric. Experimenting with different spice blends adds depth and complexity to your flexitarian meals.
Right now, in my spice drawer I have:
Freshly ground cumin
Turmeric
Chili powder
Ginger Powder
Garlic Powder
Onion Powder
Black Pepper
Cayenne Pepper
Paprika (many types)
Italian seasoning
Basil
Chives
Dill
Oregano
Celery Seed
(I actually have a lot more than this but you get the idea!)
Citrus
Having citrus on hand can add lots of flavor to dishes. Don’t want to hold onto fresh ingredients, try the refrigerated bottles of lemon or lime juice. It’s not quite as tasty as fresh but is still an excellent addition to soups, salad dressings, grain bowls, and proteins.
Some Citrus I like to have in my citrus bowl include:
Lemon
Lime
Oranges
Healthy Oils and Vinegars
Choose heart-healthy oils for cooking meals, making dressings, and mixing marinades. Don’t forget to stock up on your favorite vinegar to add acidity and brightness to your dishes.
Oils:
Avocado Oil
Olive Oil
Coconut Oil
Vinegars:
Balsamic Vinegar
Champagne Vinegar
White Vinegar (the best for making pickles!)
Apple Cider Vinegar
Whole Food Sweeteners
Keep dried fruits like on hand to add sweetness and texture to baked goods and desserts. Moreover, bananas make for excellent sweet ingredients for smoothies, desserts, and “nice” creams.
My faves:
Dates
Cranberries
Golden Raisins
Pineapple (the best for a post workout snack)
Mango
Apples
Watermelon (my favorite summer camping snack!)
Specialty Ingredients
Explore the world of specialty ingredients to add depth and umami to your dishes. Furthermore, experiment with other ingredients to infuse your meals with international flavors.
Some of my faves:
Hot sauce (I have at least 5)
Nutritional yeast (amazing on popcorn)
Tahini (great for sauces like my Spicy Tahini Noodles recipe)
Miso paste
Soy sauce
Curry paste
Coconut milk
Fish Sauce (not plant based but flexitarian approved)
Oyster Sauce (not plant based but flexitarian approved)
Sauerkraut
Kimchi (I make mine from scratch!)
In Conclusion
By stocking your flexitarian pantry with these essential ingredients, you’ll be well-equipped to create a diverse range of delicious and nutritious meals that celebrate the abundance of plant-based foods while allowing for occasional indulgences in animal products.
Did I forget anything? Add your favorite flexitarian pantry staple in the comments!
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This Franks Red Hot Buffalo Chicken Dip is perfect for any time of year. But, I especially love this dip during fall and football season! Plus, I love making and eating all the football appetizers and noms!
Additionally, when I think of football food and snacks, I think of buffalo wing sauce, chicken wings, and blue cheese dressing. Buffalo Chicken Dip is all of those things rolled into one giant baking pan slathered in cheezy goodness.
Buffalo Chicken Dip is everything I love about Buffalo Chicken Wings without the mess. Not only that, but this Franks Red Hot Buffalo Chicken Dip is perfect for gatherings and sitting around a TV watching the big game.
Ingredients in Buffalo Chicken Dip
Chicken: I prefer chicken thighs over chicken breasts. This recipe for Instant Pot Chicken Thighs (Fresh or Frozen) from author Lauren Allen on the Food Blog Tastes Better From Scratch is super informative and only takes 30 minutes.
Franks Red Hot Sauce: I love to use the OG Franks Red Hot Buffalo Sauce in my buffalo chicken dips. However, I have another brand that I love and that’s The New Primal. They have 3 levels of heat for their Buffalo Sauce, Mild, Medium, and Hot! Perfect for individualizing recipes.
Ranch
Cheese – Cream Cheese, Cheddar Cheese, Blue Cheese
Green Topping: A little garnish to finish off the bubbling Franks Red Hot Buffalo Chicken Dip. I love to add some green for contrasting colors. Green onion or chives add a crisp and fresh element to finish off this dish. Some other topping ideas are garlic scapes, parsley, or cilantro.
How to make this Easy Buffalo Chicken Dip
You can make this recipe in an air fryer or slow cooker. In these directions, I’ll review how to make this in a quart baking dish and in the oven!
Cook the Chicken: If you haven’t already, cook the chicken. You can boil, bake, or grill chicken breasts until they’re fully cooked until the internal temperature reaches 165°F. Then shred or dice them. Alternatively, you can use rotisserie chicken for convenience.
Note – This step can be done 1-2 days in advance.
Preheat the Oven: Preheat your oven to 350°F.
In a large pot, sautee diced onion and celery with 1 tbsp butterfor 5 minutes.
Prepare the Cream Cheese Mixture: Once the veggies finish sauteeing, combine the cream cheese, ranch dressing, and buffalo sauce. Stir until well combined and smooth.
Add the Chicken: Add the cooked chicken to the bowl and mix until the chicken is evenly coated with the cream cheese mixture.
Transfer to Baking Dish: Transfer the mixture to a baking dish, spreading it out evenly.
Sprinkle with Cheese: Sprinkle the cheddar and blue cheese on top of the dip.
Bake the Dip: Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden brown.
Let It Cool: Once done, remove the dip from the oven and let it cool for a few minutes before serving.
Garnish (Optional): If desired, garnish with chopped green onions, more blue cheese crumbles, or a drizzle of ranch dressing before serving.
Serve: Serve the buffalo chicken dip warm with tortilla chips, celery sticks, or carrot sticks for dipping. Enjoy!
Sharper Nutrition Fix: Three tips for cutting the perfect veggie dipper
Wash your veggies. I like to use a dedicated scrubber brush for my veggie washing.
Prep. Did you know, you can prep veggie dippers a day in advance?! Just cut your veggies and wrap them in a damp paper towel. Store in an airtight container or storage bag in the refrigerator.
Aesthetic. When choosing the veggies to pair with the dip think about what will look the most pleasing to the eye, such as the shape in which you cut your veggie dipper and the color combinations of the veggies.
Examples
Carrots: Whole carrots can have crackly and dirty-looking skin even when scrubbed really well. Peeling the outer layer transforms the carrot into a bright orange visual beauty. Then, think about the size you want the carrot to hold up the sauce or dip you have prepared. Be sure to allow for a good surface area to do so. Last, cut the carrot into 3” long and 0.5inch wide sticks. Not into all the prep? Baby carrots for the win.
Celery: Celery requires little prep work. Just wash, and slice. Celery naturally has a lovely spoon-like shape, perfect for dipping! Plus celery and carrots look beautiful paired together.
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This Franks Red Hot Buffalo Chicken Dip recipe is hot, creamy, and spicy. Enjoy it with chips, carrots and celery sticks. This is the perfect dip to enjoy during any sporting event.
If you haven't already, cook the chicken. You can boil, bake, or grill chicken breasts until they're fully cooked until the internal temperature reaches 165°F. Then shred or dice them. Alternatively, you can use rotisserie chicken for convenience.
Note - This step can be done 1-2 days in advance.
Preheat the Oven
Preheat your oven to 350°F.
In a large pot, sauté diced onion and celery with 1tbsp butter for 5 minutes.
Prepare the Cream Cheese Mixture
Once the veggies finish sautéing, combine the cream cheese, ranch dressing, and buffalo sauce. Stir until well combined and smooth.
Add the Chicken
Add the cooked chicken to the bowl and mix until the chicken is evenly coated with the cream cheese mixture.
Transfer to a Baking Dish
Transfer the mixture to a baking dish, spreading it out evenly.
Sprinkle Cheese
Sprinkle the cheddar and blue cheese on top of the dip.
Bake and Cool
Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden brown.Once done, remove the dip from the oven and let it cool for a few minutes before serving.
Garnish and Serve
If desired, garnish with chopped green onions, more blue cheese crumbles, or a drizzle of ranch dressing before serving.
Serve the buffalo chicken dip warm with tortilla chips, celery sticks, or carrot sticks for dipping. Enjoy!
Notes
Serve with carrot and celery sticks, tortilla chips, and/or crackers.
Are you looking for easy and healthy recipes that are loaded with veggies? Here is my collection of veggie packed recipes that are flexitarian, tasty, and healthy. These dishes include appetizers, sides, salads, soups, and entrees!
As a flexitarian, following a plant-centered diet is a lifestyle that allows for flexibility in occasional meat consumption. These dishes are full of fiber and protein, essential components of a balanced diet. Consuming adequate amounts of both fiber and protein can support digestive health, promote muscle growth and repair, and contribute to satiety.
13 Veggie Packed Flexitarian Recipes
Below are 13 recipes that will boost your vegetable intake and enhance your diet with nutrients!
01/13 Cowboy Caviar
Cowboy caviar can be eaten as an appetizer served with tortilla chips, as a side dish, or as a main meal. When eating this as my main, I’ll top it with some grilled chicken or air fryer tofu for an extra protein boost.
One of my favorite weekend meals is Avocado Toast! The avocado has healthy fats which can help lower cholesterol levels. Plus, ½ an avocado has a whopping 5 grams of fiber! Paired with a couple of eggs and some whole-grain bread you have a filling and nutritious breakfast, brunch, or really any meal!
One of my favorite ways to enjoy some butternut squash is in a risotto or pasta dish. The butternut squash is subtly sweet, nutty, and creamy. This dish is wonderful when the weather starts to turn colder and the farmer’s markets are full of butternut squash!
Quinoa is a super grain containing all 9 essential amino acids making it a complete protein. Quinoa Salads and grain bowls are a valuable addition to a balanced diet.
I like Air Fryer Frozen Brussel Sprouts as an appetizer or side dish. I especially love this dish around the Holiday Season. It frees up oven space but using the air fryer and it is ready in under 30 minutes!
I like to use cauliflower rice in my bean-filled vegetable chilis. Every time I bring this dish to a potluck it is mistaken for a meat-based chili! The cauliflower mimics the texture of the ground beef.
You can use whatever ancient grains you like in this dish. From quinoa to amaranth to farro pick your grain and enjoy. I like to make a batch of ancient grains as a meal prep then I can enjoy grain bowls for lunch all week long.
Another popular recipe on The Addy Bean is my Arugula Salad with Cottage Cheese. This salad has fresh arugula, juicy tomatoes, and creamy cottage cheese. This salad is best eaten during tomato season when the farmers market is spilling out with fresh garden tomatoes!
This Butter Bean Curry uses two types of legumes. First, you cook the lentils in the crushed tomatoes and veggie broth. Then you mix in big creamy butter beans during the last steps of cooking. Top this with fresh lime, creamy coconut milk or yogurt, and fresh herbs for a warm and cozy curry dish.
It’s almost Strawberry Season, one of my favorite times of the year. Strawberries can be eaten any time of the day because they are just too good to limit to breakfast and dessert. Moreover, this Spinach Strawberry Goat Cheese Salad is one epically delicious way to incorporate this springtime fruit. In Oregon, fresh strawberries are ripe in May and June! The season is quick so grab them while you can!
Why You Will Love Making This Recipe
This recipe is healthy, easy, and ready in under 15 minutes. It makes for an excellent side salad or make it a meal with some additional protein like baked tofu, roasted chickpeas, smoked fish, or grilled shrimp!
Spinach Strawberry Salad Ingredients
Strawberries: Strawberries are the ingredient that makes this salad stand out. I recommend using local strawberries for optimal strawberry flavor.
Baby Spinach: Spinach is the base leafy green of this salad recipe. You could swap this ingredient out for Romain, Butter Lettuce, or a combination of lettuces.
Cucumber: Cucumber is one of my favorite veggies to include in a salad. The flavor is subtle and refreshing and the texture is crisp and hydrating.
Goat Cheese: Creamy and delicious
Nuts: I chose pine nuts but other nuts that would work are sliced almonds, shelled pistachios, walnuts, or candied pecans.
Dressing: I used a balsamic vinegar-based vinaigrette in this Strawberry Spinach Salad recipe. Other dressing possibilities include champagne vinaigrette or poppy seed dressing.
Herbs: Such as basil, dill, parsley, mint.
Salt and Freshly Ground Pepper
I love to use my basil balsamic vinaigrette for this salad. Be sure to use a flavorful olive oil for extra flavor and depth.
Step – By – Step Instructions
Make the Balsamic Vinaigrette Dressing:
In a small mixing bowl or a glass jar with a lid, combine the balsamic vinegar, extra virgin olive oil, honey or maple syrup (if using), Dijon mustard, and minced garlic (if using).
Whisk the ingredients together until well combined, or if using a jar, tightly close the lid and shake vigorously until the ingredients are emulsified.
Season the dressing with salt and freshly ground black pepper to taste. Adjust the sweetness and acidity by adding more honey/maple syrup or balsamic vinegar if desired.
Combine Salad Ingredients:
In a large salad bowl, combine the spinach leaves, herbs, sliced strawberries, cucumber and crumbled goat cheese.
Add the nuts, if using, to the salad bowl.
Dress the Salad:
Drizzle the homemade balsamic vinaigrette dressing over the salad. Start with a smaller amount and add more to taste if needed.
Toss Gently:
Toss the salad gently to coat the ingredients evenly with the dressing.
Serve:
Serve the salad immediately.
Pairings and Compliments
Protein Pairing
To make this meal a bit more filling add some more protein! I like to add leftover grilled chicken or shrimp from a previous meal. Looking to add more plant-based protein? Try adding some marinated tofu, or roasted chickpeas. YUM.
Other Compliments
Serve this dish with a cup of soup or fresh-baked bread from your favorite local bakery! Another way to dish up this recipe is as a side dish. This salad compliments some organic sweet Italian sausage or grass-fed beef burgers. Additionally, this recipe would be wonderfully enjoyed at a Mother’s Day Brunch or Memorial Day BBQ! And lastly, this Strawberry Spinach Salad is a nutritious and delicious addition to any event or cookout.
Sharper Nutrition Fix: Iron
Cool Science: Iron Absorption Strawberries and Spinach
A topic we don’t normally think much about is Nutrient Absorption. In order for our bodies to utilize the nutrients in the food we eat, it must first be absorbed. Some foods do a better job of providing bioavailable nutrients than others; one example of this is Iron. There are two types of Iron that we consume in our diets, heme iron and non-heme iron.
Heme iron is easily absorbed in the body and found in foods like red meat.
Non-heme Iron is not as readily absorbed and is found in foods like dark leafy greens, like spinach.
For individuals who eat completely plant-based or mostly plant-based, one of the best ways to ensure adequate iron levels is to consume Vitamin C with iron-rich foods. Consuming foods high in Vitamin C, like fruits (aka strawberries) and vegetables, has been shown to improve the absorption of non-heme iron in the body.
Why Care About Iron
Iron plays an important role in many vital bodily functions. Below are just a few.
Iron benefits immunity
Improvements in Athletic Performance
Iron benefits energy and alertness
Something To Note
This Strawberry Spinach Salad Recipe could be a super salad for iron absorption. However, there are other factors that might inhibit iron absorption. If you are struggling with Iron Deficiency or Iron Deficiency Anemia, I recommend working 1:1 with a Registered Dietitian.
Like this recipe?! Here are some other salad recipes you may enjoy!
A handful of fresh herbs per eaters preferencebasil, parsley, dill, mint etc
Vinaigrette Dressing
½cupolive oil
⅓cupbalsamic vinegar
2tbspfresh lemon juiceoptional
1tspkosher saltor to taste
½tsp fresh cracked pepper
1/4cup basil, chopped or julienned
Instructions
Make the Balsamic Vinaigrette Dressing
In a small mixing bowl or a glass jar with a lid, combine the balsamic vinegar, extra virgin olive oil, honey or maple syrup (if using), Dijon mustard, and minced garlic (if using).
Whisk the ingredients together until well combined, or if using a jar, tightly close the lid and shake vigorously until the ingredients are emulsified.
Season the dressing with salt and freshly ground black pepper to taste. Adjust the sweetness and acidity by adding more honey/maple syrup or balsamic vinegar if desired.
Combine Salad Ingredients
In a large salad bowl, combine the spinach leaves, herbs, sliced strawberries, cucumber and crumbled goat cheese.
Add the nuts, if using, to the salad bowl.
Dress the Salad
Drizzle the homemade balsamic vinaigrette dressing over the salad. Start with a smaller amount and add more to taste if needed.
Toss Gently
Toss the salad gently to coat the ingredients evenly with the dressing.
This Coconut Butter Bean Curry with Lentils is a warm and cozy one-pot meal. Inspired by Indian dal, this dish is ready in under an hour. Butter Beans and Lentils shine in this dish with coconut milk for creaminess, onions, garlic, and spices for flavor, lime for zest, and jalapeno olive oil for a spicy finishing kick.
Why You Will Love Making This Meal
This dish is quick, easy, and requires minimal cleanup. The majority of my cooking requires those three attributes.
This dish is packed with plant-based proteins and fiber, offering many health benefits.
I also love that this meal is vegan, thus having a lower environmental impact when compared to animal-based protein meals. Eating more plant-based meals like this one can help reduce greenhouse gas emissions, preserve water resources, and mitigate deforestation.
But best of all, this meal is super cozy, customizable, and delicious. This dish accommodates varieties of beans and vegetables such as garbanzo beans, leafy greens, carrots, and potatoes.
How to Serve This Curry Recipe
I enjoy serving this easy Butter Bean Curry as a stand-alone dish or paired with basmati rice, quinoa, naan bread, or my personal favorite, buttered and toasted sourdough slices.
Ingredients in This Indian Dal-inspired Butter Bean Curry Recipe
Butter Beans
Lentils
Full Fat Coconut Milk
Spices – I use fresh ginger, garam masala, freshly ground cumin, and turmeric powder from Arome
Olive Oil – I use Arome olis to for sauteeing the veg and for finishing this dish
Onions – I prefer yellow or sweet onions however red onions could be used in a pinch.
Garlic
Crushed Tomatoes – Chopped tomatoes can work in a pinch (even better if you give them a quick blend in a blender).
Green Chilis
Vegetable Broth
Fresh Lime Juice
Garnishes – more fresh lime, fresh cracked black pepper, cilantro, coconut milk or yogurt, and of course olive oil.
Step By Step Instructions
1. Sauté Aromatics:
Heat the extra virgin olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened about 5 minutes.
Add the minced garlic and grated ginger to the pot, then cook for another 2 minutes, stirring frequently.
2. Spice Infusion:
Stir in the garam masala, ground cumin, and turmeric powder. Cook for 1-2 minutes until fragrant.
Add the can of green chilis (with their liquid) to the pot and stir to combine.
3. Simmer with Tomatoes and Broth:
Pour in the crushed tomatoes and vegetable broth. Stir well to combine all the ingredients.
Add the dried lentils to the pot and stir to combine. Bring the mixture to a simmer and let it cook for 12 minutes, stirring occasionally.
4. Incorporate Beans and Coconut Milk:
Add the butter beans to the pot, along with the coconut milk. Stir well and let the curry simmer for another 10 to 15 minutes allowing the flavors to meld and lentils to soften.
5. Season and Serve:
Season the curry with salt, pepper, and lime juice to taste. Adjust seasoning as needed.
Serve the Coconut Curry hot and choose your garnishes such as fresh cilantro, a dollop of yogurt or splash of coconut milk, a drizzle of Jalapeno Fused Olive Oil, or an extra squeeze of lime juice if desired.
FAQs (Ask a Dietitian!)
What are Butter Beans called in America?
Butter Beans are also known as lima beans in the States.
When I think of lima beans, I think of those greenish beans resembling edamame. This is because green lima beans are harvested early, while the beans are still young and tender. In contrast, white lima beans or butter beans are left to fully mature on the plant before being harvested and stored.
What are some common uses for Butter Beans?
Curries, Soups, Stews
Plant-based burgers
Southern dishes – such as succotash
Bean Dips
Salads and Bean Salads
Are Butter Beans good for you?
Yes, butter beans have protein, fiber, vitamins, and minerals that are important for a balanced diet.
However, it is important to note, that individual dietary needs and health conditions vary. It is a good idea to consult with a dietitian 1:1 for personalized nutrition advice.
Hood River Local Business Shout Out!
I gathered the spices and olive oils used in this recipe from Arome, a woman-owned business located in the heart of downtown Hood River, Oregon.
Arome’s spices are carefully ordered and ground in small quantities on-site. They source their extra virgin olive oil from the hemisphere providing the freshest crush possible throughout the year. They carry oils from Chile, South Africa, Australia, Spain, Greece, California, and of course, Italy.
Not local to Hood River? No problem, you can purchase oils, spices, vinegar, loose-leaf teas, and kitchenware from the Arome Shop Online. (This is not an affiliate link, just a shout-out to one of my favorite Hood River shops!)
Enjoy This Recipe? Check Out These Recipes and Articles!
8ozcoconut milkfor creamier curry, use the entire can
1/2 tspkosher salt
1lime, juiced
cilantro
coconut milk or yogurt
olive oil
Instructions
Sauté Aromatics
Heat the extra virgin olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger to the pot, then cook for another 2 minutes, stirring frequently.
Spice Infusion
Stir in the garam masala, ground cumin, and turmeric powder. Cook for 1-2 minutes until fragrant.
Add the can of green chilis (with their liquid) to the pot and stir to combine.
Simmer with Tomatoes and Broth
Pour in the crushed tomatoes and vegetable broth. Stir well to combine all the ingredients.
Add the dried lentils to the pot and stir to combine. Bring the mixture to a simmer and let it cook for 12 minutes, stirring occasionally.
Incorporate Beans and Coconut Milk
Add the butter beans to the pot, along with the coconut milk. Stir well and let the curry simmer for another 10 to 15 minutes allowing the flavors to meld and lentils to soften.
Season and Serve
Season the curry with salt, pepper, and lime juice to taste. Adjust seasoning as needed.
Serve the Coconut Curry hot and choose your garnishes such as fresh cilantro, a dollop of yogurt or splash of coconut milk, a drizzle of Jalapeno Fused Olive Oil, or an extra squeeze of lime juice if desired.
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