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Coconut Curry Lentil Stew

10/12/2012

2 Comments

 
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'Twas the night before grocery day, and what could I do? I created this simple and tasty lentil stew. For a lower-fat version, omit the coconut and coconut milk.

Coconut Curry Lentil Stew

1/2 white or yellow onion, diced
3 cloves garlic, minced or crushed
1 cup brown lentils, rinsed
1 cup forbidden rice, or other variety
1 sweet potato, peeled and diced
2 large kale leaves, chopped & stems removed
4 cups water
2 cups homemade coconut milk* or 1 can
1/4 cup dried coconut flakes
1 tsp fenugreek seeds
1/4 cup cilantro, chopped- optional
1 TBS sweet curry powder
1 TBS dried basil

Sauté the onions and garlic in water until soft. Add remaining ingredients, except for kale, and bring to a boil. Reduce heat to low/medium with a lid slightly askew, and let simmer for about 40 minutes. Check water level and stir occasionally, adding more water if it gets too dry. Stir in kale, and let cook 5 more minutes. Serve with sliced limes and add sea salt to taste.

*Homemade coconut milk:
1/2-1 cup dried coconut
6 cups filtered water
1 date or 1 TBS maple syrup, optional

Blend all together in a blender, and strain through a nutmilk bag.

2 Comments
Hannah link
10/19/2012 09:55:25 pm

Sounds like the perfect warming meal to cozy up to when you need a little extra comfort. I love the unique spice profile you went for! I've had fenugreek in my pantry for ages without really knowing what to use it in.

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Jennifer Gloodt
10/20/2012 12:23:21 am

Thanks! I usually add fenugreek seeds to my basic lentil soup/stew recipe, and it adds a wonderful aroma and flavor! I honestly haven't used it anywhere else but with lentils so far.

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    Jennifer is a compassionate Plant-Based Lifestyle Coach and Holistic Doula. Jennifer's passionate interest in vibrant health and nutrition is the driving force behind The Avocado Mama.

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