For a meal that is sure to be a crowd pleaser every time, this Curried Coconut Red Lentil Stew is a go-to for me.
Muneeza’s Curried Coconut Red Lentil Stew
Ingredients
- ½ Cup vegetable broth for sautéing
- 4 Cups vegetable broth
- 1 large onion sliced
- 1 cloves of garlic crushed
- 2 Tbsp curry powder
- 1 tsp cumin powder
- 1 whole cinnamon stick
- ½ tsp ground cardamom
- ½ tsp ground black pepper avoid if you have a sensitive stomach
- ¼ tsp cayenne more if you like it spicy
- 1 large sweet potato cubed
- 1 ½ Cups red lentils
- 1 Can coconut milk low fat preferable
- 2 Cups tomato sauce bionaturae brand
- sea salt to taste
- 2 limes juiced
- 4 Cups spinach
- 1 chili pepper diced
Cilantro-Lime Chutney
- 1 bunch cilantro
- 4 scallions
- 1 lime juiced
- sea salt to taste
Instructions
- Saute the onion in vegetable broth until tender and translucent.
- Add garlic, cumin, black pepper, cardamom, cayenne (½ tsp if you like it spicy), cinnamon stick, curry powder, and salt. Saute until the spices bloom and become fragrant.
- Add tomato sauce, sweet potatoes, coconut milk, broth, chili pepper, and lentils to the pot and mix well.
- Increase the heat to high and bring to a boil, then reduce heat to low and let simmer, uncovered, for 15-20 minutes or until the lentils are tender and cooked through.
- Remove the cinnamon stick before serving.
- Ladle the stew into bowl(s) on top of a bed of spinach; the residual heat of the stew will soften the spinach.
- Garnish each bowl with lime juice and a spoonful of Cilantro Lime Chutney - serve warm.
Cilantro-Lime Chutney
- Blend and serve!
Tried this recipe?Leave a comment!
When you finally get to enjoy this special meal – the scintillating aromas and flavors of the curried red lentil are sure to delight!
To your health & happiness,
Muneeza
