Vegan Coconut Curry Red Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T olive oil or coconut oil (I prefer coconut)1 large sweet onion, chopped2 cloves garlic, minced1 T powdered ginger (or minced fresh, if you have it)2 T tomato paste (or ketchup, if you don't have paste)2 T curry powder1 t red pepper flakes (or, if you're like me and you like it a little more fiery, feel free to add more!)4 cups veg broth (Rapunzel makes a great veg boullion that has no added salt or spices)1 can (approx 400 ml) coconut milk1 can (approx 400 g) diced tomatoes1.5 cups dry red lentils1 T cumin seedssalt & pepper to tastegarnish with fresh cilantro
1. In a stockpot, heat the coconut oil over medium high heat, saute garlic, onion and ginger until onion is translucent.
2. Add curry, tomato paste, and red pepper flakes - cook another minute or so.
3. Add veg broth, dicet tomatoes, coconut milk, lentils, and cumin seeds. Cover, bring to a boil, ten reduce the heat and let it simmer, stirring occastionally, until the lentils are very tender (probably about a half-hour).
4. Ladle into bowls, garnish with cilantro, and serve.
Serving Size: Makes about 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHAKINGTHETREE.
2. Add curry, tomato paste, and red pepper flakes - cook another minute or so.
3. Add veg broth, dicet tomatoes, coconut milk, lentils, and cumin seeds. Cover, bring to a boil, ten reduce the heat and let it simmer, stirring occastionally, until the lentils are very tender (probably about a half-hour).
4. Ladle into bowls, garnish with cilantro, and serve.
Serving Size: Makes about 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHAKINGTHETREE.
Nutritional Info Amount Per Serving
- Calories: 199.6
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 830.1 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 6.8 g
- Protein: 7.3 g
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