Coconut Curry Lentil Stew Recipe
Coconut Curry Lentil Stew
Serves 8 to 10
Protein-rich lentils need no soaking which makes them a convenient option for a satisfying meatless stew, deeply flavored with curry, coconut and tomatoes. Cook some quinoa or rice while the stew is simmering and dinner is ready! Make a batch for a crowd–it can be frozen.
- 1/4 cup Metropolitan Market Coconut Oil
- 1 cup onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 to 3 Tbsp curry powder
- 1/4 to 1/2 tsp red pepper flakes, optional
- 2 cups brown lentils
- 3 1/2 to 4 cups water
- 2 tsp salt, more to taste
- 1 can (28 oz) Metropolitan Market Purely Crushed Tomatoes
- 1 can (14 oz) coconut milk
- 1 Tbsp brown sugar
- Cooked quinoa or rice, to serve
- Garnish: chopped fresh cilantro
- Heat coconut oil in a large Dutch oven or heavy pot over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft. Stir in curry powder and red pepper flakes. Add lentils, 3 1/2 cups water and salt. Bring to a boil, cover, reduce heat and simmer for 25 minutes or until lentils are soft, stirring often. Add additional 1/2 cup water if needed.
- Add tomatoes, coconut milk and brown sugar. Return to a simmer and cook for 5 minutes; for a thicker stew, boil gently until reduced to desired thickness. Add additional salt, to taste.
- Serve over cooked quinoa or rice. Garnish with chopped cilantro. Refrigerate and reheat if desired.
Ratings and Reviews
“I like to use red lentils for this dish. either way, it's a keeper!”
“Made this healthy-ish vegetarian soup and we all liked it; i substituted red curry paste for the curry powder and it was delish! even better the second day!”
“Curry, coconut milk make this delicious!”