I absolutely adore the flavor combination in this easy one pot stew. There’s some spice from the red chili flakes, some sweetness form the carrots and sweet potatoes, and tons of aromatic flavor from the ginger, garlic, and curry. It’s filling and hearty from all the veggies, and full of protein from the lentils. It’s delicious on its own, and fantastic served over rice. I prefer it by itself, and my husband prefers it with rice. He loves everything flavorful with some plain rice, he says the plain rice balances out the flavorful bites perfectly. I’m all flavor all the time. Serve it with some scallions or fresh cilantro, black sesame seeds, or a bit of plain vegan yogurt to bring it to the next level.
If you’ve tried this recipe, please let me know what you thought in the comments below!
Coconut Curry Red Lentil Stew (Vegan, Gluten Free, Flour Free):
- 1 Tablespoon coconut oil
- 1 medium yellow onion chopped
- 1/2 teaspoon fine sea salt divided, plus more to taste
- 2 medium carrots sliced into ⅛” thick half moons
- 1 red bell pepper stemmed, seeded, and chopped
- 3 medium cloves garlic diced
- 3 Tablespoons peeled and diced fresh ginger
- 1/4 teaspoon crushed red pepper flakes
- 1 Tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 medium sweet potato peeled and chopped into 1/2” cubes - about 2 cups
- 1 can full fat coconut milk 13.5 ounces or 398 mL
- 4 cups vegetable broth
- 1 cup red lentils rinsed
Heat a large non-stick lidded pot over medium heat.
Add the coconut oil to the heated pot, and then add the chopped onions and 1/4 teaspoon of the fine sea salt. Saute for 4-5 minutes, or until the onion is translucent and tender.
Add in the carrots and saute for 3 minutes, or until just starting to brown on the edges.
Add in the garlic and ginger and saute until fragrant, about 30 seconds to 1 minutes.
Add in the red pepper flakes, curry powder, and turmeric powder. Stir to mix. Saute for 1-2 minutes while stirring to cook off the raw spice flavor.
Add in the sweet potatoes, coconut milk, vegetable broth, and red lentils. Bring to a boil. Lower to a simmer and cover. Simmer for 15 minutes, or until lentils are cooked and sweet potatoes are fork tender.
Allow to cool for a few minutes before serving. Serve over rice or enjoy as a thick and hearty stew on its own.