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Creamy Coconut Curry Lentil Stew
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 carrots, peeled and sliced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups vegetable broth
  • Salt and black pepper, to taste
  • Fresh cilantro, for serving

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the onion and cook until it softens and turns translucent.
  • Stir in the garlic and ginger and cook for one minute until fragrant.
  • Add the carrots, curry powder, and cumin. Stir and cook for two minutes to toast the spices.
  • Add the lentils, coconut milk, and vegetable broth. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender.
  • Season with salt and black pepper. Ladle into bowls and top with fresh cilantro before serving.

Notes

Add the coconut milk with the broth so it simmers into the lentils and creates a naturally thick consistency. Leftovers thicken further in the fridge, so stir in a little extra broth when reheating to loosen the texture. Reduce the curry powder by half if you prefer a milder taste.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife