Fall is officially here and I’m so excited. This morning it was a crispy 6°C when I left the house. Bye salads and hello warming lentil stews. The amazing thing about lentils is that you pour in maybe 1/5 of the package and after and hour or so you have enough lentils to feed your whole family along with your neighbours. This is (perhaps) my so far favourite lentil stew. It’s a coconut-redcurry stew, served with for instance quinoa, coriander and coconut shaves. Top it with fresh herbs like coriander or parsley and dry roasted coconut shaves or cashew nuts! P.S. It’s even better they after. P.S.S. You can ofc use red or green lentils, but their cooking time is shorter so aim for like 15 min instead of 30. Let’s get straight into the recipe, this makes a solid 6-8 portions.
Hope you like it,
Michelle
Coconut-redcurry stew
- April 10, 2020
- 6-8
- Print this
Ingredients
- 2 dl uncooked beluga lentils
- 2 yellow onions
- 2 garlic cloves
- 5 cm minced ginger
- 2 cm minced turmeric (or use 2 tsp dry)
- 2 tsp cumin
- 2 tsp red curry paste
- 2 tsp flake salt
- 2 cans crushed tomatoes
- 1 dl dried apricots
- 1 can coconut milk (full fat)
- 1 pack cherry tomatoes
- Oil for frying
- Water
Directions
- Step 1
- Chop the onion and garlic and fry them in some oil until golden, add the ginger, turmeric, cumin, red curry, and salt and fry for a minute more.
- Step 2
- Add the crushed tomatoes, lentils and water (if needed) and let it boil on low to medium heat for about 30 minutes until the lentils are soft.
- Step 3
- Add the coconut milk, apricots, and cherry tomatoes and turn the heat to low for another 10 minutes.
- Step 4
- Serve with quinoa, coriander and coconut shaves.
