One-Pot Golden Curry Lentil Stew

This was quick and easy, especially using a food processor to slice the carrots. I found it really warming in the colder weather and served it with ‘Perfectly Boiled Rice’. The original recipe is from the Minimalist Baker. I adapted it slightly.

Ingredients:

  • 1/4 cup of water

  • 1/4 cup thinly sliced shallot/onion

  • 3 cloves garlic, minced

  • 1 tbsp ginger, minced

  • 1 small red chilli (original recipe called for serrano pepper)

  • 2 large carrots, thinly sliced/half moons

  • 1 good pinch sea salt

  • 3 cups veg stock (I use Kallo stock cubes)

  • 3/4 cup coconut milk

  • 1 cup dry red lentils, rinsed

  • 2 tbsps aminos

  • 1 tbsp curry powder

  • For garnish: squeeze of lemon/lime juice, coriander leaves, coconut yogurt

Method:

  • Saute shallot in water for 3 minutes

  • Add garlic, ginger, chilli and saute another 3 minutes

  • Add the carrots, pinch of salt. Cook another 2 minutes, stir occasionally

  • Add veg stock and coconut milk. Bring to low boil. Add the lentils and stir till boiling again. Reduce to gentle simmer

  • Add aminos and curry powder. Simmer uncovered 12-16 minutes. Adjust consistency by adding a little more coconut milk if needed. Taste test to see if needs more aminos/salt

  • Will store in the fridge 5 days or 1 month in the freezer

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