Description
This hearty and flavorful Red Curry Lentil Stew is packed with vegetables and spices, perfect for a cozy meal.
Ingredients
Scale
- 2 tbsp olive or coconut oil (or water or broth for oil-free)
- 1/2 large white onion (diced)
- 3 cloves garlic (minced)
- 1/2 tbsp fresh ginger (minced)
- 3 tbsp red curry paste
- 1 14 oz can light or full-fat coconut milk
- 1 cups vegetable broth
- 1 tbsp coconut sugar (sub pure maple syrup or raw cane sugar)
- 3 tbsp gluten-free tamari or soy sauce
- 2 cups uncooked red lentils
- 3 carrots (chopped, approx. 1 cup)
- 1 green pepper (diced, approx. 1 cup)
- 1/2 a medium-sized head cauliflower (chopped, approx. 2–3 cups)
- squeeze of fresh lime juice (optional)
- 1/4-1/2 cup water or vegetable broth (add as needed to adjust thickness)
- cooked brown or basmati rice or quinoa (for serving)
Instructions
- Heat the oil in a large pot.
- Add the onion, garlic, and ginger and cook for 5 minutes, stirring often. Add a bit more water if the pan starts to dry out.
- Stir in the red curry paste and cook for two more minutes, stirring.
- Add the rest of the ingredients and simmer lightly for about 20 minutes, stirring occasionally, until the vegetables and lentils are soft and tender. If it gets too thick as it’s cooking, add a little additional water or stock to adjust the consistency.
- Serve on its own or over cooked brown or basmati rice, topped with fresh cilantro and a squeeze of fresh lime.
Notes
- This stew can be made oil-free by substituting broth or water for oil.
- Adjust spices according to taste.
- Top with fresh cilantro for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg