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Try this delicious, easy, hearty, one pot coconut curry red lentil stew. It's loaded with sweet potatoes, onion, garlic, ginger, and carrots. Perfect on its own and pairs so well with rice, too. #veggielexi #veganrecipes #vegansoup #glutenfreerecipes - by Veggie Lexi

Coconut Curry Red Lentil Stew (Vegan, Gluten Free, Flour Free):

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • 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

Instructions

  1. Heat a large non-stick lidded pot over medium heat.
  2. 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.
  3. Add in the carrots and saute for 3 minutes, or until just starting to brown on the edges.
  4. Add in the garlic and ginger and saute until fragrant, about 30 seconds to 1 minutes.
  5. 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.
  6. 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.
  7. Allow to cool for a few minutes before serving. Serve over rice or enjoy as a thick and hearty stew on its own.