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Tropical Bliss Coconut Curry Lentil Stew is not just a dish; it’s a celebration of flavors that transports you to sun-kissed shores with every spoonful. This hearty stew draws inspiration from the vibrant culinary traditions of Southeast Asia, where coconut milk and curry spices meld into comforting, aromatic dishes. As plant-based cuisine continues to gain popularity, this recipe stands out as a delightful option for both vegans and meat-lovers alike. It showcases the versatility of lentils, a staple in many cultures, and emphasizes the importance of fresh, wholesome ingredients.

Coconut Curry Lentil Stew

Discover the flavors of the Tropics with this Coconut Curry Lentil Stew, a delightful and nourishing dish inspired by Southeast Asian cuisine. Featuring a vibrant blend of lentils, fresh vegetables, and aromatic spices, this hearty stew is perfect for both weeknight dinners and special occasions. Whether served with rice or enjoyed solo, it offers a rich, creamy texture and a burst of tropical taste. Ideal for plant-based diets, it's sure to impress family and friends alike!
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Ingredients
  

1 cup dried green or brown lentils, rinsed and drained

1 can (13.5 oz) coconut milk

1 cup vegetable broth

1 medium onion, diced

2 cloves garlic, minced

1-inch piece fresh ginger, grated

1 medium carrot, diced

1 red bell pepper, diced

1 medium zucchini, diced

1 cup spinach, chopped

2 tablespoons red curry paste

1 tablespoon soy sauce or tamari

1 tablespoon olive oil

1 teaspoon turmeric

1 teaspoon cumin

½ teaspoon coriander

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

    Add Vegetables: Incorporate the diced carrot, red bell pepper, and zucchini into the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.

      Incorporate Spices and Lentils: Sprinkle in the turmeric, cumin, and coriander, stirring to coat the vegetables. Add the rinsed lentils and stir for another minute to toast the spices.

        Combine Liquids: Pour in the coconut milk and vegetable broth, followed by the red curry paste and soy sauce. Stir well, bringing the mixture to a boil.

          Simmer: Once boiling, reduce the heat to low, cover, and let the stew simmer for 25-30 minutes, or until the lentils are tender and the stew thickens. Stir occasionally to prevent sticking.

            Add Spinach: In the last few minutes of cooking, add the chopped spinach, stirring until wilted. Taste and season with salt and pepper as desired.

              Serve: Ladle the stew into bowls, garnishing with fresh cilantro and lime wedges on the side.

                Enjoy! This delightful coconut curry lentil stew can be served on its own or with a side of warm rice or crusty bread.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6