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Indian Coconut Curry Vegetable Lentil Stew with Tomatoes and Carrots
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Wooden spoon

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium carrots, sliced into rounds
  • 2 medium tomatoes, chopped
  • 1 cup red lentils, rinsed
  • 1 can (14 ounces) coconut milk
  • 3 cups vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the onion and cook until it softens. Stir in the garlic and ginger and cook for one minute more.
  • Add the curry powder, cumin, and turmeric. Stir for 30 seconds until the spices smell fragrant. Add the carrots and tomatoes and cook for two minutes.
  • Pour in the red lentils, coconut milk, and vegetable broth. Add the salt and stir everything together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring once or twice, until the lentils are soft and the carrots are tender.
  • Taste and adjust the salt if needed. Ladle the stew into bowls and top with chopped cilantro.

Notes

If the stew thickens too much after sitting, stir in a splash of broth or water when reheating. Red lentils break down quickly, so do not overcook if you prefer more distinct pieces. Leftovers keep well in the fridge for three days and reheat smoothly on the stove.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Knife, Cutting board, Wooden spoon