seven soups: coconut curry lentil stew

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so i wanted something warm and kind of substantial for dinner last night, and i thought i’d use some things that i had in the pantry. i threw this together and it was really delicious, not overly curry-ish, not too coconut-milky, just right. the trick is using coconut cream, which is basically coconut milk with less water. it’s adds a different texture to the soup, acting as more of a thickener for the vegetable broth and has a really mild flavor.


  1. 1 tablespoon olive oil
  2. 1 small sweet yellow onion, chopped
  3. 1 inch fresh ginger, grated
  4. 1 tablespoon curry powder
  5. 1/2 teaspoon cinnamon
  6. 2 teaspoons salt
  7. 1 cup dried lentils
  8. 1 can chickpeas, drained and rinsed
  9. 1 whole carrot, diced
  10. 2 cups vegetable broth
  11. 1/2 (14 oz) can of coconut cream
  12. 1/4 cup tomato paste
  13. 1/4 cup cilantro, chopped


  1. in a stock pot or dutch oven heat 1 tablespoon olive oil over medium heat
  2. add in the onion, ginger, curry & cinnamon and cook until fragrant, about 3 minutes
  3. add in the carrot & tomato paste & stir together and cook another 2 minutes
  4. add in the broth, coconut cream, lentils & chickpeas and mix together
  5. add in salt, to taste
  6. let cook uncovered, stirring occasionally until lentils are tender, about 25 minutes
  7. garnish with cilantro

the end.


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