Curry Lentil Stew with Watercress and Coconut Milk
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 cup brown lentils, rinsed
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 bunch watercress, roughly chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens.
- Stir in the minced garlic and curry powder. Cook for one minute until the spices smell fragrant.
- Add the rinsed lentils and vegetable broth. Bring the mixture to a simmer.
- Cook uncovered for 25 minutes, stirring now and then, until the lentils are tender.
- Pour in the coconut milk and stir to combine. Simmer for 5 more minutes.
- Add the chopped watercress and cook for 2 minutes until it wilts. Season with salt and pepper before serving.
Notes
Stir the watercress in right at the end so it keeps its vibrant color and slight crunch. Leftovers thicken in the fridge, so add a splash of broth or water when reheating. The stew pairs well with a simple side of rice or flatbread if you want a more filling meal.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Knife, Cutting board
Cuisine: Indian
Equipment: Large pot, Knife, Cutting board