BiteSaavy
BiteSaavy recipe

Spiced Carrot and Lentil Coconut Stew

A hearty, dairy-free stew with sweet carrots, red lentils, and creamy coconut milk infused with warming spices.

Dairy Free 10 min prep 30 min cook Serves 4 Dairy Free Gluten Free Vegan
Spiced Carrot and Lentil Coconut Stew

Ingredients

  • carrots
    400g 14 oz peeled and chopped
  • red lentils
    150g 5.3 oz rinsed
  • coconut milk
    400ml 13.5 fl oz full-fat canned
  • vegetable stock
    500ml 17 fl oz
  • onion
    1 medium 1 medium finely chopped
  • garlic cloves
    2 2 minced
  • fresh ginger
    15g 0.5 oz grated
  • ground cumin
    1 tsp 1 tsp
  • ground coriander
    1 tsp 1 tsp
  • turmeric powder
    0.5 tsp 0.5 tsp
  • chili flakes
    0.25 tsp 0.25 tsp optional, adjust to taste
  • olive oil
    1 tbsp 1 tbsp
  • fresh coriander
    a handful a handful chopped for garnish
  • salt
    to taste to taste
  • black pepper
    to taste to taste

Method

  • 1
    Heat olive oil in a large pot over medium heat.
  • 2
    Add chopped onion, garlic, and grated ginger; sauté until soft.
  • 3
    Stir in cumin, coriander, turmeric, and chili flakes; cook for 1 minute.
  • 4
    Add chopped carrots and rinsed lentils; stir to coat with spices.
  • 5
    Pour in vegetable stock and coconut milk; bring to a boil.
  • 6
    Reduce heat and simmer uncovered for 25 minutes until lentils and carrots are tender.
  • 7
    Season with salt and pepper to taste.
  • 8
    Serve hot, garnished with chopped fresh coriander.

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