Jeff's Vegan Curry Lentil Stew

Name: Jeff’s Curry Lentil stew
Cuisine: Indian
Ingredients: 5-6 garlic cloves; 2 inch piece of ginger (diced); 1 packet Curry Masala; 2 cups vegetable broth; 1 cup split red lentils; 14 oz can crushed tomatoes; 2 cups sweet potato (diced ¼” cubes); 14 ounce can coconut milk (full fat); 1 lime; Fresh cilantro

Introducing a delectable vegan curry lentil stew, infused with Fusion Flavor's Curry Masala Seasoning Packet. This recipe was given to me by one of my long-time customers at our local farmer's market, Jeff. Thank you so much for the recipe!

This hearty and flavorful stew is made with nutrient-packed lentils, succulent sweet potatoes, and an aromatic blend of curry spices that will tantalize your taste buds, with a base of coconut milk. This vegan-friendly dish is not only delicious but also healthy, providing a great source of protein and fiber. Enjoy this fusion of Indian and Western flavors with your loved ones and make a wholesome and satisfying meal that you'll want to savor again and again.

Jeff’s Curry Lentil stew

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Author

Jeff

Introducing a delectable vegan curry lentil stew, infused with Fusion Flavor's Curry Masala Seasoning Packet. This recipe was given to me by one of my long-time customers at our local farmer's market, Jeff. Thank you so much for the recipe!

This hearty and flavorful stew is made with nutrient-packed lentils, succulent sweet potatoes, and an aromatic blend of curry spices that will tantalize your taste buds, with a base of coconut milk. This vegan-friendly dish is not only delicious but also healthy, providing a great source of protein and fiber. Enjoy this fusion of Indian and Western flavors with your loved ones and make a wholesome and satisfying meal that you'll want to savor again and again.

Ingredients

5-6 garlic cloves
2 inch piece of ginger (diced)
1 packet Curry Masala
2 cups vegetable broth
1 cup split red lentils
14 oz can crushed tomatoes
2 cups sweet potato (diced ¼” cubes)
14 ounce can coconut milk (full fat)
1 lime
Fresh cilantro

Directions

Saute 5-6 minced garlic cloves and fresh diced piece of 2 inch ginger in hot oil for 2 minutes.
Add the curry masala spice mix and cook for about 30 seconds to let the spices bloom.
Immediately deglaze with 1 cup of vegetable broth making sure to get all spices off the bottom of the cooking pot.
Add 1 cup of split red lentils, another cup of vegetable stock, a 14 ounce can of crushed tomatoes, and two sweet potatoes diced into 1/4" cubes.
Bring to a boil and let simmer for 25-30 minutes. Make sure the sweet potatoes and lentils are cooked thoroughly.
Add one can of full fat coconut milk and cook for about 10 more minutes.
Turn off the heat and add juice from one fresh lime and some diced cilantro.
Serve over jasmine rice or with flatbread