Red Curry Coconut Lentil Stew
Hi pals! It's officially COLD - like, bone-chilling, snow-on-the-ground cold. I knew it was time to share the recipe for a simple, warming pot of comfort, and since I'm a big fan of spicing up basic recipes with the addition of an interesting flavour - in this case, red curry paste (it's not my first time and certainly won't be my last) - I came up with this lentil stew.
red curry coconut lentil stew | kulaskitchen.com
I love this recipe for a few reasons. Firstly, I adore lentil stew of any kind. Lentils are such a delicious source of plant-based protein, and I love how much they plump and soften in a good stew mixture. I always reach for them in the winter when I need something quick and comforting.
red curry coconut lentil stew | kulaskitchen.com
Secondly, this meal is super affordable and essentially just uses pantry staples - no fancy or hard-to-find ingredients. Red lentils, turmeric and cans of coconut milk are a few of my favourite ingredients to have on hand, so if you don't already, go out and stock up! You can throw together so many hearty meals with these items. Also, let's acknowledge the fact that lentils are TRULY one of the cheapest and most nourishing ingredients ever. I always buy mine in bulk and it only costs me a couple bucks for a huge jar.
red curry coconut lentil stew | kulaskitchen.com
The only thing you may not have already is red curry paste, which comes in a small jar and is made from a flavourful combination of red chili, garlic, lemongrass, ginger, coriander and kaffir lime peel. It adds an incredible amount of flavour and can be found at any standard grocery store (I always get Thai Kitchen brand!)
Hope you enjoy this meal! It comes together in just 30 minutes, and I've been eating it non-stop to stay cozy on cold days :)
Red Curry Coconut Lentil Stew
Ingredients
1 tbsp coconut oil (or your preferred neutral oil)
1 small sweet onion, diced
1 tsp fresh minced garlic
2 tsp fresh minced ginger
½ tsp ground turmeric
2 heaping tbsp Thai red curry paste
2 large carrots, finely cubed (1/2 inch pieces)
1 sweet potato, finely cubed (1/2 inch pieces)
1 heaping cup red lentils, rinsed
2 cups filtered water
1 cup full-fat coconut milk (from a can)
3 cups fresh spinach (or other greens of choice)
½ tsp sea salt
½ lime
1/2 cup chopped cilantro
Cilantro, hot sauce + coconut flakes, for topping
Instructions
Heat your oil in a large pot over medium. Add your onion and cook for a few minutes, stirring, until it begins to look translucent. Add in your garlic and ginger and let it cook for a couple more minutes.
To the mixture, add your turmeric and red curry paste. Stir to coat.
Add your chopped carrots and sweet potatoes to the pot. Stir to combine everything and let them cook for 3-4 minutes.
Throw in your lentils, stir, then add your water and coconut milk.
Bring the mixture to a boil, then reduce heat to a light simmer and cook for 15-20 minutes. Test a piece of sweet potato to make sure it’s fork-tender – once that has happened, everything in your pot should be nice and cooked.
Remove from the heat and stir in your greens and cilantro, letting them wilt in the hot stew. Add your sea salt and squeeze the juice from half a lime into the pot. Taste and add more salt/lime if desired.
Serve with more cilantro, hot sauce, coconut flakes and a drizzle of coconut milk or a scoop of plain yogurt, if desired.
Serves 4
