When the winter wind chills me to the bone I want something to warm me up quick. Soup would seem to fill the bill yet I’m left hungry a bit later. The solution is making something of with a bit more substance. Stews “stick to your ribs” as my grandma would say.
Wandering up and down the grocery aisles leaves a lot to be desired on flavors, ingredients and prices. Instead I headed to the produce aisle and purchased seasonal items to make a hearty stew. This curry lentil stew was dinner and lunch for several days keeping me warm through a week of snow.
Curry Coconut Lentil Stew
Keep warm with simple seasonal stew. Curry powder gives lentils a kick to keep the chill away.
Prep time:
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable stock, plus up to 1 cup more at end if needed
- 1/3 cup tomato sauce
- 3 tablespoons curry powder
- 1 tablespoon chili powder
- 2 tablespoons ground ginger
- 1 can light coconut milk
- 2 cups brown lentils, rinsed
- 1 cup carrots, rough chopped
- 2 large russet potatoes, chopped [skin on]
- 1 teaspoon salt
- 1 bunch curly kale
- 2 teaspoons fresh lime juice
Instructions
- Heat the oil in a stock pot on medium-high heat. Sauté the onion and garlic in the oil for 5 minutes.
- Reduce heat to medium and add tomato sauce, ginger, curry, chili powder, stirring for 3 minutes. Then add vegetable stock, coconut milk, lentils, potatoes, carrots, and salt.
- Stir, reduce the heat to low, cover and cook for 35 minutes.
- Meanwhile, strip kale from center rib and rip into bite sized pieces. After the cook time remove lid and add greens and lime juice. Cover for an additional 10 minutes until greens have wilted. If needed add more vegetable stock for desired consistency.
- Salt and pepper to taste and serve.
Storage
Stew can be stored in the refrigerator for up to 5 days. For long term storage freeze in individual portions for up to 6 months.
