Lentil Curry Stew

By • December 24, 2010 • 0 Comments


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Author Notes: An amazing everything-but-the-kitchen-sink stew. I love the textures and flavors playing in this dish. A bit of a crunch, yet so creamy. Some spices, but well-rounded by the sweetness of a secret ingredient: Banana.burp_excuzme

Serves 2

  • 1 garlic clove
  • 1/2 onion
  • 1/2 cup ground beef (or Quorn mince)
  • 1 carrot, minced
  • 1 cup red lentil
  • 1/2 cup edamame
  • chicken broth (or vegetable broth)
  • 1 tablespoon apple cider vinegar
  • 1 pinch curry powder
  • dashes salt and pepper to taste
  • splashes coconut milk
  • 1 handful small banana
  • handfuls dried coconut (unsweetened)
  1. Cook garlic, onion, carrot, and Quorn mince together in a large pot or skillet, until fragrant and the vegetables are kind of soft.
  2. Throw in the red lentils and edamame with the broth.
  3. Flavor and season with vinegar, s&p, curry powder, cumin powder, garam marsala, cayenne pepper. Remember to TASTE and TEST!
  4. Add more broth as necessary. Bring to a boil and simmer until the lentils are all cooked through.
  5. Stir in coconut milk, and banana. Mix until smooth and thick. Serve with coconut sprinkled on top.

Tags: adaptable to vegetarian, light, savory, savory

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