The spices and flavors in the delicious Vegan Curry Lentil Stew are incredible. All of the curry, ginger, and cinnamon really get your attention. And if you opt for the cayenne you will really get a nice punch. That’s the way we like it. We like to use Bob’s Red Mill Red Lentils (affiliate link)
Drizzled with coconut milk on top followed by some fresh chopped cilantro, this heartwarming dish has a lot of character and flavor. This recipe definitely ends with a good food presentation and amazing stew. Some of the best vegan food has an Indian flair like this dish.
Vegan Curry Lentil Stew
Vegan Curry Lentil Stew Ingredients
1 tbsp coconut oil (affiliate link)
1 chopped yellow onion, large
2-3 cloves minced garlic (to taste)
2 diced carrots
4 diced celery stalks
1 can roasted tomatoes
1 tspn each of the following: ground ginger, ground turmeric,
ground coriander, ground cumin, ground cinnamon
1 tspn sea salt
1/2 tspn black pepper
1 cup rinsed red lentils (affiliate link)
3 1/2 C vegetable stock (low sodium)
14 ounce can well shaken coconut milk
1 lime (for juice)
Optional: pinch of cayenne if you like it hot
Vegan Curry Lentil Stew Instructions
Heat coconut oil over medium heat in a large pan.
Add to the oil: onions, carrots, and celery. Saute for 6 to 8 minutes. Onions
should be starting to brown.
Add in your garlic and saute a minute more.
To this mixture you will add your spices. The ginger, tumeric, coriander, cumin,
cinnamon, and cayenne if you choose to use it.
Leave on heat for about a minutes to release the flavors.
Now you can add your tomatoes, vegetable stock, and lentils. Bring the entir
mixture to a boil, then reduce and simmer.
Simmer over med/low heat for about 20 minutes. You want the lentils to be soft.
Season with salt and pepper to taste.
Using a whisk, blend in 3/4 can coconut milk and leave on heat for 2 minutes.
Squeeze in the lime juice, drizzle with remaining coconut milk and garnish with cilantro.
Photo Credit: Kaythaney