Coconut Curry Lentil Stew with Potatoes
Equipment
- Large Pot
- Wooden Spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 cup brown lentils, rinsed
- 4 medium potatoes, peeled and cubed
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 teaspoon salt
- Fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the curry powder and turmeric. Stir for 30 seconds to toast the spices.
- Pour in the rinsed lentils, cubed potatoes, coconut milk, vegetable broth, and salt. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice, until the lentils and potatoes are tender.
- Ladle the stew into bowls and top with fresh cilantro. Serve with lime wedges on the side.
Notes
Simmer the stew gently after adding the coconut milk to keep the texture smooth and prevent any separation. If the stew thickens too much on the second day, stir in a splash of broth when reheating. Brown lentils hold their shape best here, but you can swap in green lentils if that is what you have on hand.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Wooden Spoon, Ladle
Cuisine: Indian
Equipment: Large Pot, Wooden Spoon, Ladle