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Lentil stew with coconut and curry
Dinner

Lentil stew with coconut and curry

A mild, creamy lentil stew with coconut milk, curry and vegetables. A warm weeknight dish that is filling and easy to make in larger batches.

TraditionalEverydayWeekendDinnerGrøntsagerVegetarian
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Rate:
1.0 (1)
40 min total
4 servings
Easy

Ingredients

servings
Units
  • 8.8 oz red lentils
  • 1⅔ cup coconut milk
  • 1¼ cup water or vegetable broth
  • 1 stk onion
  • 2 fed garlic
  • 2 stk carrots
  • 1 stk red bell pepper
  • 1 tbsp fresh ginger
  • 2 tsp curry powder
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 0.5 stk lime
  • 1 håndfuld fresh cilantro (optional)

Instructions

  1. 1

    Prep the vegetables

    1. Finely chop the onion, garlic and ginger. Dice the carrots and bell pepper small.
    2. The smaller the pieces, the faster they cook.
    5 min
  2. 2

    Sauté the aromatics

    1. Heat the olive oil in a pot and cook the onion, garlic, ginger and spices until fragrant.
    2. Briefly toast the curry so the aromas open up.
    4 min
    Medium heat
  3. 3

    Add lentils and liquid

    1. Add the lentils, coconut milk and broth. Bring to a boil while stirring.
    2. Then turn the heat down.
    2 min
    High heat
  4. 4

    Simmer the stew

    1. Let the lentil stew simmer uncovered until the lentils are tender and the stew thickens.
    2. Stir regularly so it does not catch on the bottom.
    20 min
    Low heat
  5. 5

    Add the vegetables

    1. Stir the bell pepper and carrots into the pot and let it simmer a little longer.
    2. The vegetables should keep a little bite.
    5 min
    Low heat
  6. 6

    Season and serve

    1. Season with salt, pepper and lime. Top with fresh cilantro.
    2. Serve right away with rice or naan.
    2 min

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Details

Nutrition

Calories

420kcal

Protein

17g

Fat

18g

Carbs

40g

Serving Size

400g

Dietary

Restrictions

  • Plant-based
  • No gluten

Serving

Suggestions

  • • Serve at once.

Drink Pairings

  • • Oven: Sparkling water with lemon

Side Pairings

  • • Boiled potatoes or toasted rye for the sauce

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 4°C
  • • Method: Store in an airtight container in the fridge

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze in portions

Reheating

  • • Pot: Reheat slowly covered and add a little water if needed (Low heat)
  • • Microwave: Heat 2–3 min with a lid or film (High heat)

Tips

Preparation

  • • Rinse the lentils thoroughly to remove bitter compounds
  • • Cut the vegetables to a similar size so they cook evenly

Cooking

  • • Watch the consistency – the stew should stay creamy
  • • not dry
  • • Add more liquid if needed

Serving

  • • Garnish with fresh cilantro and a slice of lime
  • • Serve with rice or flatbread as a filling side

Variations

Flavor

  • Add a little chilli or cayenne for a hotter version
  • Use green curry paste instead of curry powder for more freshness

Cultural

  • Serve with naan for an Indian twist
  • Use root vegetables instead of bell pepper for a Nordic winter version

Health

  • Swap coconut milk for a light version for fewer calories
  • Add spinach or kale at the end for extra nutrition

Method

  • Baked

Toppings

  • None

Author

M

Michael

Frontend-udvikler og madentusiast med passion for hverdagsmad og plantebaseret køkken.

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Author

M

Michael

Frontend-udvikler og madentusiast med passion for hverdagsmad og plantebaseret køkken.