This Coconut Curry Lentil Stew is a flavorful and wholesome dish made with red lentils, vegetables, and aromatic spices simmered in a creamy coconut curry sauce. Served over fluffy quinoa, it's a satisfying and nutritious meal for any time of the year. Vegan and gluten-free, this stew is packed with protein, fiber, and essential nutrients. The combination of spices and the creaminess of the coconut milk create a rich and flavorful broth that will leave you wanting more. Perfect for a cozy dinner or a meal prep option, this recipe is sure to become a favorite in your kitchen.
Ingredients
- 1 cup red lentils
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 small carrot, diced
- 1 small bell pepper, diced
- 1 cup diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups cooked quinoa
- Fresh cilantro, for garnish
Directions
- Rinse the red lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrot, and diced bell pepper. Cook for about 5 minutes until the vegetables are softened.
- Add the curry powder, ground cumin, turmeric powder, and cayenne pepper (if using) to the pot. Stir well to coat the vegetables with the spices.
- Add the diced tomatoes with their juice, coconut milk, vegetable broth, and rinsed red lentils to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the lentils are tender and cooked through.
- Season with salt and pepper to taste.
- To serve, scoop a generous portion of cooked quinoa into a bowl and ladle the coconut curry lentil stew over it.
- Garnish with fresh cilantro.
- Enjoy your delicious Coconut Curry Lentil Stew served over quinoa!
Interesting Facts
Red lentils are a great source of plant-based protein and fiber, making them a nutritious addition to any meal.
Coconut milk adds a rich and creamy texture to this stew, while also providing healthy fats.
Quinoa is a gluten-free grain that is packed with protein, fiber, and essential nutrients.
This stew can be easily customized by adding or substituting vegetables according to personal taste and preference.
Leftovers of this stew can be refrigerated and enjoyed for up to 3 days.