Vegan Curry Lentil Stew Dinner

This vegan curry lentil stew is comfort in a bowl — cozy, creamy, and full of warm spices with a little kick. Finally fall so please grab a bowl and make this happen!

Ingredients​ Yield: 4 Servings

1–2 tablespoons vegan butter

1 onion, diced

6 garlic cloves, chopped

2 tablespoons minced ginger

1 cups carrot, diced

1 cup celery, diced

1 tablespoon cumin ground

2 teaspoons coriander ground

2 teaspoons salt

1 1/2 teaspoons ground turmeric

1 teaspoon paprika

2 teaspoon dried fenugreek leaves (or fennel)

1 teaspoon garam masala

1/2 teaspoon nutmeg

1 teaspoon cayenne

1 tablespoon tomato paste

2 1/4 cups water or vegetable stock

1 cup brown lentils (do not use split)

1 cup spinach

13.5 ounce can coconut milk

Garnish

• cilantro

• small diced fresh tomatoes

• warm garlic naan bread

• basmati rice

Directions​

1. Heat oil in a large Dutch oven or heavy bottom pot.

   
   

2. Sautee onions over medium high heat until fragrant and translucent 4-5 minutes

   
   

3. Add garlic, ginger and carrots and cook until garlic is fragrant.

   
   

4. Add salt, spices, tomato paste and stir for 1-2 minutes.

   
   

5. Add the water, scraping up the browned bits (deglazing the pan).

   
   

6. Add in the lentils. Bring to a boil, cover, then simmer on low heat until lentils are cooked through, about 25 minutes. Stir occasionally and add more water if necessary.

   
   

7. Stir in the coconut milk (LAST). Adjust heat and salt to taste

   
   

8. Garnish with chopped cilantro, small diced fresh tomatoes and serve with rice or naan bread