Coconut Lime Curry Vegan Mac and Cheese Recipe

Coconut Lime Curry Vegan Mac and Cheese Recipe

  • 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
  1. 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.
  2. 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.
  3. Remove from heat; stir in cayenne, lime juice, and lime zest. Let stand for 5 minutes before serving.
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