Ahhhh, this one is a favorite for sure! I had some lentils and coconut milk in my cupboard so I had an idea! This stew literally takes about 8 minutes to throw together and it is a keeper for the winter forever!
Ingredients:
1 tbsp. coconut oil
1 large onion, chopped
2 cloves chopped garlic
2 medium carrots sliced diagonally
4 medium red potatoes, skin on, cubed
2 tbsp curry powder
1/4 tsp cayenne pepper (optional for heat)
4 cups vegetable broth (organic, low sodium)
1 can organic light coconut milk
1.5 cups lentils (dry)
2-3 cups chopped kale or spinach
salt and pepper to taste
Garnish: fresh chopped cilantro and/or vegan sour cream
Instructions:
In a stockpot, heat the coconut oil over medium and stir fry the onion, garlic and carrots until the onion is translucent ( the carrots will continue to cook in the remaining cooking process
Add the curry powder and cayenne and cook for another few minutes.
Add the veggie broth, coconut milk, potatoes, and lentils. Cover and bring to a low boil, then simmer on low heat for 20-30 minutes stirring occasionally, and checking for the lentils and potatoes to be soft. Season with salt and pepper.
Stir in the spinach and kale before serving just long enough to "wilt" them and garnish with cilantro and/or vegan sour cream.
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"Your life does not get better by chance, it gets better by change."
Ingredients:
1 tbsp. coconut oil
1 large onion, chopped
2 cloves chopped garlic
2 medium carrots sliced diagonally
4 medium red potatoes, skin on, cubed
2 tbsp curry powder
1/4 tsp cayenne pepper (optional for heat)
4 cups vegetable broth (organic, low sodium)
1 can organic light coconut milk
1.5 cups lentils (dry)
2-3 cups chopped kale or spinach
salt and pepper to taste
Garnish: fresh chopped cilantro and/or vegan sour cream
Instructions:
In a stockpot, heat the coconut oil over medium and stir fry the onion, garlic and carrots until the onion is translucent ( the carrots will continue to cook in the remaining cooking process
Add the curry powder and cayenne and cook for another few minutes.
Add the veggie broth, coconut milk, potatoes, and lentils. Cover and bring to a low boil, then simmer on low heat for 20-30 minutes stirring occasionally, and checking for the lentils and potatoes to be soft. Season with salt and pepper.
Stir in the spinach and kale before serving just long enough to "wilt" them and garnish with cilantro and/or vegan sour cream.
Find me on social media and don't forget to sign up to receive all of my latest by email.
Instagram: Jeterfit
Pinterest: Dawn Jeter
Twitter: DawnJeter79
email me at: dawnjeterfitness@outlook.com
Need support on your clean eating journey? Request to join here:
https://www.facebook.com/groups/684453731638360/
Looking to add a workout to your healthy eating? Join me in my fitness challenge by requesting to join here: https://www.facebook.com/groups/1538249986409275/
"Your life does not get better by chance, it gets better by change."
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