Coconut, Curry, Lentil Stew
A satisfying steamy coconut, curry stew.
Ingredients
- 1 cup red lentils
- 1 cup yellow lentils any colour is fine
- 1 large carrot – diced
- 1 teaspoon salt
- 2 tablespoons curry
- 2 tablespoons fresh ginger
- 1/3 cup tomato paste
- 4 stalks of green onion
- 1 can light coconut milk you can use full fat but I have a dress to squeeze into
- 2 teaspoons Brown sugar
- Optional but recommended: cilantro
Instructions
- Rinse lentils and place into large soup pot. Add 8 cups of water and bring to a boil.
- Reduce to a simmer and add salt, diced carrots and 1 tablespoon ginger. Cook for 30 mins.
- In separate small sauce pan combine tomato paste, green onions and remaining ginger.
- Cook for about 3 minutes and add to soup mixture along with coconut milk and brown sugar. Turn heat to low and cook for 1 hour.
Notes
When ready to serve add a dash of cilantro.
It may seem like a long time to cook but trust me, it will taste SO goods once all of the flavours have had a chance to party together for a while.
It may seem like a long time to cook but trust me, it will taste SO goods once all of the flavours have had a chance to party together for a while.