Vegan Curry Lentil Stew Dinner
Ingredients​
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1–2 tablespoons vegan butter
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1 onion, diced
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6 garlic cloves, chopped
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2 tablespoons minced ginger
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1 cups carrot, diced
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1 cup celery, diced
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1 tablespoon cumin ground
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2 teaspoons coriander ground
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2 teaspoons salt
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1 1/2 teaspoons ground turmeric
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1 teaspoon paprika
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2 teaspoon dried fenugreek leaves (or fennel)
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1 teaspoon garam masala
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1/2 teaspoon nutmeg
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1 teaspoon cayenne
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1 tablespoon tomato paste
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2 1/4 cups water or vegetable stock
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1 cup brown lentils (do not use split)
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1 cup spinach
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13.5 ounce can coconut milk
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Garnish: cilantro, small diced fresh tomatoes, garlic naan bread, basmati rice
Directions​
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Heat oil in a large Dutch oven or heavy bottom pot.
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Sautee onions over medium high heat until fragrant and translucent 4-5 minutes
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Add garlic, ginger and carrots and cook until garlic is fragrant.
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Add salt, spices, tomato paste and stir for 1-2 minutes.
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Add the water, scraping up the browned bits (deglazing the pan).
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Add in the lentils. Bring to a boil, cover, then simmer on low heat until lentils are cooked through, about 25 minutes. Stir occasionally and add more water if necessary.
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Stir in the coconut milk (LAST). Adjust heat and salt to taste
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Garnish with chopped cilantro, small diced fresh tomatoes and serve with rice or naan bread