Curried Lentil Stew
Cook time:
25 mins
Total time:
25 mins
Yield: 4 servings
Description
If you don’t have fresh ginger, sub in 2 teaspoons of ground ginger. Serve this stew with naan or over a bed of basmati rice.
Ingredients
- 1 to 2 tablespoons coconut oil
- 3 cloves garlic, minced
- 2 tablespoons each: finely grated fresh ginger and curry powder
- 2 cups vegetable or chicken broth, your choice
- 2 cups Vegetable Tomato Sauce from A Vat of Tomato Sauce
- 1/2 recipe Soak and Cook Lentils, scant 3 cups, cooked
- 1 medium-large sweet potato, about 12 ounces, cut into medium dice
- 1 cup coconut milk
- 1/2 cup chopped fresh cilantro
- Salt and ground black pepper
Instructions
- Heat oil in a soup kettle over low heat while mincing garlic, grating ginger, and measuring curry powder. When ready to cook, increase heat to medium-high and add garlic, ginger, and spices; cook, stirring constantly, until fragrant, a minute or so. Stir in sweet potato to coat. Add broth, tomato sauce, and lentils; bring to boil. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are tender and liquid has reduced to stew consistency, about 15 minutes. Stir in coconut milk and return to a simmer. Stir in cilantro. Taste and adjust seasonings, including salt and pepper, and adding extra water or broth if you prefer a juicier stew.
- Serve.