Lentil Coconut Curry Stew

I’ve been trying to experiment with more flavors when cooking for Jack, and thought a lentil stew with some curry powder would be a fun one to try.

I added in veggies he already likes (carrots and Japanese sweet potato), and also included coconut milk for some creaminess.

This is definitely a good one that’s perfect for a cold day, and it makes a lot so you can freeze some for leftovers down the road! You can even puree the soup once cooked if you want a smoother texture.

Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Ingredients

• 1/2 cup olive oil

• 1/2 large yellow onion (or one small onion), finely chopped

• 5 garlic cloves, minced

• 2 tablespoons curry powder

• Pinch of salt and pepper

• 1 large Japanese sweet potato, peeled and diced

• 4 medium carrots, peeled and diced

• 1 cup red lentils

• 14 oz can of coconut milk

• 4 cups vegetable stock

Instructions

1. Heat olive oil in a Dutch oven over medium heat

2. Add onion, garlic, curry powder, salt and pepper

3. Mix to combine and cook for about 5 minutes, stirring occasionally

4. Add in Japanese sweet potato, carrots and lentils

5. Mix to combine and cook for about 3 minutes

6. Add coconut milk and vegetable stock

7. Mix to combine, bring to a simmer and cook for about 30 minutes or until veggies are to desired tenderness

Lentil Coconut Curry Stew