SPICY COCONUT CURRY LENTIL STEW

Spicy Coconut Curry Lentil Stew image

Provided by Gina Mindock @JungleLoveMama

Number Of Ingredients 24

1 tablespoon(s) coconut oil
1 small chopped sweet potato
1/3 cup(s) chopped onion
1/4 cup(s) chopped jalapeno
1/3 cup(s) chopped carrots
1 1/2 tablespoon(s) chopped ginger
1/2 tablespoon(s) chopped tumeric
1 tablespoon(s) chopped garlic
2 teaspoon(s) curry powder or curry paste
1/4 teaspoon(s) cinnamon powder (optional)
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) black pepper
1 1/2 tablespoon(s) soy sauce
1/2 tablespoon(s) worcestershire sauce
3 cup(s) water
2 tablespoon(s) tomato paste
1/2 cup(s) red lentils
1/2 small chopped tomatos
2 tablespoon(s) fresh chopped basil
1 can(s) coconut milk
1/4 cup(s) cilantro, fresh
1/2 cup(s) yogurt
1 small lime
2 teaspoon(s) olive oil, extra virgin

Steps:

heat coconut oil in pan over medium heat, when it is hot enough add sweet potatoes, onions, jalapenos. Saute till soft. Add carrots, ginger, turmeric, saute for 5 minutes. Add garlic, saute till soft.
mix tomato paste in water till dissolved
add curry, cinnamon, cayenne, pepper, soy sauce, Worcestershire sauce, tomato paste, chopped tomatoes
now add and red lentils.
cook with cover for about 20 minutes, on low-medium setting till every time the water reduces.
Keep adding water till lentils are soft.
now after the water reduces add the coconut milk, add basil, cook for 10 more minutes. Add cilantro and turn off heat.
Serve with a dollop of yogurt and lime. drizzle with olive oil and bit with pepper. Sprinkle with green onions. Also goes well with a side of gluten free roti or whole wheat toast.

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