Make Ahead

Lentil Curry Stew

December 24, 2010
0 Ratings
  • Serves 2
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

What You'll Need
  • 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
  • Dash salt and pepper to taste
  • Splash coconut milk
  • 1 handful small banana
  • Handful 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.
Contest Entries

See what other Food52ers are saying.

0 Reviews