Lentil coconut milk stew is a hearty and flavorful dish that is perfect as a nutritious and warming meal. It's a comfort food that will keep you warm and satisfied on a cold night. ❄️
This stew is made with lentils, which are a type of legume that are high in protein and fiber. They are simmered in a rich and creamy coconut milk broth, which adds a touch of sweetness and a hint of coconut flavor. The stew is typically seasoned with a variety of spices, such as cumin, turmeric, and ginger, which give it a warm and comforting taste. 🌶️
I always choose to serve such stew over rice, and it can be garnished with fresh parsley, sesame seeds or chopped nuts for added texture and flavor. It's a perfect vegan dish that can be enjoyed by all.
Lentil coconut stew is a great dish to make for several reasons.
🌱Firstly, lentils are a great source of plant-based protein and fiber, which can help to keep you feeling full and satisfied. They are also a good source of iron and other essential minerals, making it a healthy option for those who are looking to increase their intake of plant-based proteins.
🌱Secondly, the addition of coconut milk gives the stew a rich and creamy texture, while also adding a touch of sweetness and a hint of coconut flavor. This makes the stew not only delicious but also a great option for those who are looking for a dairy-free alternative.
🌱Thirdly, the use of spices such as cumin, turmeric, and ginger, gives the stew a warm and comforting taste, making it a perfect dish for a cozy night in.
🌱Lastly, it is a very versatile dish, which can be customized to your liking by adding different vegetables like carrots, spinach, or eggplant. It's also a great way to use up leftovers or to make a big batch to have for lunch the next day.
In conclusion, lentil coconut stew is a delicious, healthy, and comforting dish that is perfect for a cozy night in. It is a great source of plant-based protein, fiber and also perfect for those who are looking for a dairy-free alternative. It's a versatile dish that can be customized to your liking and it's easy to prepare.
You will need:
For about 4-5 servings
- 200 gr. lentils (uncooked)
- 450 ml. water
- 1 cube of vegetable broth (it is important to check the instructions on the package and use as much broth as indicated for half a liter of water)
- 1 can of coconut milk (400 ml.) (I used full-fat milk)
- 1 onion
- 4 cloves of garlic
- 2 medium carrots (or 3-4 small ones) - unpeeled in the recipe weighed 220 g.
- 1 red bell pepper
- 1 teaspoon of cumin
- 1 teaspoon of curry
- 1 teaspoon of ground turmeric
- 1 tablespoon of olive oil
- Rice for serving
- Salt, if needed
Preparation
1.Cover the lentils with water (about twice or a little more water than the lentils themselves) and let them swell overnight or at least for a few hours before making the stew.
Once the lentils are soaked and you are ready to make the stew - wash them under water and set aside.
2.Chop all the vegetables.
Chop garlic and onion in small pieces.
Remove the seeds from red pepper and also cut it into small cubes.
Shave the carrots, if necessary, and also cut them into cubes. If the carrots are fresh I usually don't shave them, simply wash very well. But here I had very "tired" carrots so I just removed most of the peel.
3.Add about a spoonful of oil to the pan and heat it.
Add chopped onion and garlic. Cook for about 4-5 minutes or until soft and starting to turn yellow. Mix them occasionally while cooking.
4.If your pan is large, you can cook the whole stew in it, or - transfer the whole process to a pot.
Add chopped bell pepper and carrots to the pan/pot together with fried onion and garlic (keep the heat on while you put everything together).
Pour the water to the pan/pot.
Add soaked and washed lentils, and coconut milk (mine was already turned into solid cream but that is fine as it melts during the process).
5.Mix everything together.
6.Add a vegetable stock cube (I crush it with my hands so it dissolves easier)
6.Add the spices - curry, cumin and ground turmeric - to the pan/pot.
Stir everything well.
7.Heat everything over medium heat until it boils. Then simmer on low heat for about 25 minutes, covered with a lid and stirring constantly. If the lentils have not been soaked in water, they may need to be stewed for 30-35 minutes.
6.Before serving, taste whether you want to add more salt. Serve with boiled rice, sprinkle some sesame seeds or fresh parsley, you can also squeeze some lemon juice on top.
In general, I usually make stews on the spot, not following a specific recipe so I encourage you to do the same - add the vegetables or spices that you already have or want to use and modify the dish to your own needs!
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