Lentil Curry Stew

By burp_excuzme • December 24, 2010 • 0 Comments

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Lentil Curry Stew — 1 of 2 Photo by burp_excuzme

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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)

Cook garlic, onion, carrot, and Quorn mince together in a large pot or skillet, until fragrant and the vegetables are kind of soft.
Throw in the red lentils and edamame with the broth.
Flavor and season with vinegar, s&p, curry powder, cumin powder, garam marsala, cayenne pepper. Remember to TASTE and TEST!
Add more broth as necessary. Bring to a boil and simmer until the lentils are all cooked through.
Stir in coconut milk, and banana. Mix until smooth and thick. Serve with coconut sprinkled on top.