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Creamy Coconut Indian Lentil Mushroom Stew
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • cutting board
  • knife

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 8 ounces cremini mushrooms, sliced
  • 1 cup red lentils, rinsed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon garam masala
  • 1 can (14 ounces) full-fat coconut milk
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until softened.
  • Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  • Add the sliced mushrooms and cook for 5 minutes until they release liquid and start to brown.
  • Mix in the rinsed red lentils, turmeric, cumin, and garam masala. Stir to coat everything evenly.
  • Pour in the coconut milk and vegetable broth. Add the salt and bring the mixture to a gentle simmer.
  • Cover the pot and cook for 20 minutes, stirring occasionally, until the lentils are soft and the stew thickens.
  • Taste and adjust salt if needed. Serve hot with chopped cilantro sprinkled on top.

Notes

Simmer the stew uncovered for the last 5 minutes if you prefer a thicker consistency. Leftovers reheat well on the stovetop with a splash of broth or water to loosen the texture. Skip the cilantro if you do not have it on hand, or swap in a squeeze of lime for brightness instead.
Course: Main Course
Cuisine: Indian
Equipment: Large pot, cutting board, knife