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