Vegan Curried Coconut Lentil Squash Stew
Recipe #2 in my new series, easy, plant-based dinners with 9 ingredients or less, is HERE! This is the coziest, most comforting and warming winter dinner, and the best part is that you can make a big batch to keep in the fridge or freezer for future meals! I love this stew topped with lots of lime, cilantro and chili flakes. It’s full of flavour and comes together super quick in one pot. Hope you love it!
Vegan Curried Coconut Lentil Soup
Recipe #2: Easy, Plant-Based Dinners with 9 Ingredients or Less
Ingredients
1 medium sweet onion, diced
2 large garlic cloves, minced
2 ½ tsp curry powder
1 cup split red lentils, rinsed
½ large butternut squash or 1 large sweet potato, diced into small cubes
1 can full-fat coconut milk
2 big handfuls fresh spinach
Juice of ½ a lime
Extras: oil, salt + pepper, plus cilantro + chili flakes/crisp for topping
Method
In a large pot, heat 1 tbsp oil of choice (I used coconut) over medium, then add your diced onion and garlic. Cook for 5-7 minutes until translucent, then add your curry powder and stir to coat. Let everything toast together for a couple of minutes, then add in your lentils and butternut squash cubes. Stir to combine, cook for 2-3 minutes, then pour in your entire can of coconut milk PLUS another can and a half’s worth of water. Bring the mixture to a boil, then reduce the heat to a low simmer and let it cook for 20-25 minutes.
Once the lentils have broken down and the squash is tender, add a few large handfuls of spinach (or whichever greens you like) plus up to ½ tsp of sea salt and stir. Remove from the heat and add the juice of half a lime. Stir, taste and adjust lime/salt as needed. Serve hot topped with cilantro and chili flakes if desired.
Serves 4
