SPICY COCONUT CURRY LENTIL STEW
I have a gut feeling that this will not be many people's favorite because a lot of ingredients to chop plus it has a very ethnic strong flavor and heat. In addition this was done by eye balling and tasting so my measurements are most likely off. However the great thing is, besides killing any sickness you may be feeling or revving you up, there is NO CANNED soup stock to make this AND no added sodium. Plus it is gluten-free. This can be made without the coconut milk as I have done it with stellar results. Very spicy though so use a dollop of yogurt.
Provided by Gina Mindock @JungleLoveMama
Categories Bean Soups
Number Of Ingredients 24
Steps:
- heat coconut oil in pan over medium heat, when it is hot enough add sweet potatoes, onions, jalapenos. Saute till soft. Add carrots, ginger, turmeric, saute for 5 minutes. Add garlic, saute till soft.
- mix tomato paste in water till dissolved
- add curry, cinnamon, cayenne, pepper, soy sauce, Worcestershire sauce, tomato paste, chopped tomatoes
- now add and red lentils.
- cook with cover for about 20 minutes, on low-medium setting till every time the water reduces.
- Keep adding water till lentils are soft.
- now after the water reduces add the coconut milk, add basil, cook for 10 more minutes. Add cilantro and turn off heat.
- Serve with a dollop of yogurt and lime. drizzle with olive oil and bit with pepper. Sprinkle with green onions. Also goes well with a side of gluten free roti or whole wheat toast.
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