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Coconut Curry Lentil Stew

Warm up your taste buds with this comforting and aromatic Coconut Curry Lentil Stew. With a preparation time of approximately 45 minutes, you can enjoy a hearty and flavorful vegan dinner that's packed with protein, fiber, and the rich flavors of coconut and curry.

Coconut Curry Lentil Stew on table meal

Health Benefits

Lentils provide a substantial amount of plant-based protein, fiber, and essential nutrients, promoting heart health, digestion, and stable blood sugar levels. The combination of coconut milk and spices in this stew offers anti-inflammatory properties and supports a healthy immune system.

INGREDIENTS

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• 1 cup dried red lentils, rinsed
• 3 cups vegetable broth
• 2 cups chopped vegetables (such as carrots, bell peppers, and sweet potatoes)
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice or naan bread, for serving

HOW TO MAKE IT

1) In a large pot, heat the coconut oil over medium heat. Add the diced onion and cook until softened and translucent.

2) Add the minced garlic, grated ginger, curry powder, ground cumin, and ground coriander to the pot. Stir well to coat the onions and spices, and cook for another minute until fragrant.

3) Add the diced tomatoes (with their juice), coconut milk, red lentils, vegetable broth, and chopped vegetables to the pot. Season with salt and pepper.

4) Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils and vegetables are tender and the stew has thickened.

5) Stir in the lime juice and adjust the seasoning if needed.

6) Serve the Coconut Curry Lentil Stew over cooked rice or with warm naan bread. Garnish with fresh cilantro.

Bon appétit!

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