Vegan Coconut Curry Red Lentil Stew

Vegan Coconut Curry Red Lentil Stew

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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
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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

    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.

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Member Ratings For This Recipe


  • Very Good
    I made this without cilantro as I didn't have any. It was still very tasty and easy to make. - 11/5/16

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