seven soups: coconut curry lentil stew

Processed with VSCOcam with a9 preset

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.

ingredients:

  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

directions:

  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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s