This is a hearty, bold, veggie-packed curry stew with lentils. It's vegan and good for you, too! Recipe yields 4 to 6 servings.
Ingredients
- 1 tablespoonolive oil
- 1yellow or white onion, chopped
- 3cloves garlic, pressed or minced
- 1 tablespoonminced fresh ginger
- 1jalapeño pepper, minced
- 2 tablespoonscurry powder
- 1 teaspoonground cumin
- Pinch of sugar
- 2Yukon gold potatoes, peeled and chopped
- 1carrot, chopped
- Salt and black pepper
- 1 cupblack beluga lentils or regular green/brown lentils, picked over for debris and rinsed
- 3 cupsvegetable broth
- 1 cuplight coconut milk, plus more for garnish
- 1large can (28 ounces) diced tomatoes
- 1small cauliflower, cored and roughly chopped
- ¼ cup chopped fresh cilantro, for garnish
- Cooked brown jasmine or long-grain rice, for serving (optional)
- Lime wedges, for serving
Instructions
- 1
Warm the oil in a large pot or Dutch oven over medium-high heat. When it’s hot, add the onion, garlic, ginger, and jalapeño. Cook until softened, about 3 to 5 minutes, stirring occasionally. Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about 1 minute.
- 2
Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or two. Add the lentils, broth, coconut milk and tomatoes with their liquid. Bring the mixture to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring occasionally, until the potatoes and carrots are soft, about 15 to 20 minutes.
- 3
Add the cauliflower and adjust the heat so that the mixture bubbles gently. Cook until all of the vegetables are tender, about 15 more minutes. Serve in bowls with an extra drizzle of coconut milk, chopped cilantro, and a wedge of lime.