Coconut-Curry Lentil Stew Served Over Quinoa Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, garlic, and ginger, and sauté until fragrant.
• STEP 2.Add curry powder, cumin, and turmeric to the pot, and cook for another minute to toast the spices.
• STEP 3.Add lentils, diced tomatoes, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
• STEP 4.Stir in spinach and cook until wilted. Season with salt and pepper to taste.
• STEP 5.Serve the stew over cooked quinoa and garnish with fresh cilantro or lime wedges, if desired.

Cooking Tips

• For extra creaminess, you can add a splash of coconut cream or cashew cream to the stew.
• Feel free to customize the vegetables in the stew by adding your favorites, such as carrots, bell peppers, or sweet potatoes.
• If you prefer a spicier stew, you can add a pinch of cayenne pepper or red pepper flakes.

Storage and Serving

• Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop or in the microwave until heated through.
• Serve the stew with a side of naan bread or crusty bread for dipping.