Coconut Curry Lentil Stew

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I love the combination of coconut and curry. There’s just something to be said for the warm curry spice intermingling with the tropical taste of coconut. Since I love this union so much I decided to extend this past chicken into a nice warm stew.

Coconut Curry Lentil Stew 

If you don’t know much about lentils, this is a legume that you want to add to your list, especially at the height of cold and flu season. 

  1. Lentils are an excellent source of fibre. Just 1 cooked cup gives you 62% of your recommended daily value of fibre (courtesy of Heart and Stroke Foundation)
  2. Lentils are also a great source of potassium with 100 grams containing more potassium than a large banana (courtesy of lentils.ca)
  3. Heart disease prevention – Several studies have shown that eating high fibre foods (like lentils) reduces your risk of heart disease and can also lower blood cholesterol (courtesy of mindbodygreen.com)

Okay now that your convinced, let’s get to the tasty stuff.

I tend to buy dried lentils vs the canned ones as they are lower in sodium, but if you’re pressed for time, grab a can and just ensure to rinse and drain well. You’ll want to include ginger in this as it plays an important supporting role to the marrying of the flavours and adds a bit of zing.

Coconut, Curry, Lentil Stew
Serves 4
A satisfying steamy coconut, curry stew.
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Prep Time
10 min
Cook Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 30 min
Ingredients
  1. 1 cup red lentils
  2. 1 cup yellow lentils (any colour is fine)
  3. 1 large carrot – diced
  4. 1 teaspoon salt
  5. 2 tablespoons curry
  6. 2 tablespoons fresh ginger
  7. 1/3 cup tomato paste
  8. 4 stalks of green onion
  9. 1 can light coconut milk (you can use full fat but I have a dress to squeeze into )
  10. 2 teaspoons Brown sugar
  11. Optional but recommended: cilantro
Instructions
  1. Rinse lentils and place into large soup pot. Add 8 cups of water and bring to a boil.
  2. Reduce to a simmer and add salt, diced carrots and 1 tablespoon ginger. Cook for 30 mins.
  3. In separate small sauce pan combine tomato paste, green onions and remaining ginger.
  4. 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
  1. When ready to serve add a dash of cilantro.
  2. 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.
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