Vegan Coconut Curry Red Lentil Stew
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegan Coconut Curry Red Lentil Stew calories by ingredient
Introduction
Hearty, filling, and super-easy to make with mostly stuff you probably have laying around already. It also freezes well, so you can make a huge batch of it and keep it in single-serve portions in your freezer. It also keeps for about a week in the fridge. Good stuff! Hearty, filling, and super-easy to make with mostly stuff you probably have laying around already. It also freezes well, so you can make a huge batch of it and keep it in single-serve portions in your freezer. It also keeps for about a week in the fridge. Good stuff!Number of Servings: 6
Ingredients
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1 T olive oil or coconut oil (I prefer coconut)
1 large sweet onion, chopped
2 cloves garlic, minced
1 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 powder
1 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 milk
1 can (approx 400 g) diced tomatoes
1.5 cups dry red lentils
1 T cumin seeds
salt & pepper to taste
garnish with fresh cilantro
Tips
Feel free to adjust the amounts of cocunut oil, tomatoes, etc. - don't feel like you have to follow the recipe exactly. It's very forgiving, and you can adjust to your tastes! For example, sometimes I like to throw a pinch or two of sugar in there... because I do like a bit of sweet sometimes. Enjoy!
Directions
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.
Member Ratings For This Recipe
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VEGANHOTHEAD
