Coconut Curry Lentil Stew - ★Cooking Recipes★

Directions for: Coconut Curry Lentil Stew

Ingredients

Coconut Quinoa

1 can coconut milk, about 398mL

tsp Knorr Selects Vegetable Bouillon Powder

cup water

1 cup quinoa

Veggie Curry

1 Tbsp coconut oil

1 small onion, roughly chopped

2 cloves garlic, minced

1 Tbsp ginger, peeled and finely chopped

1 Tbsp curry powder

1 tsp turmeric

1 can coconut milk, about 398 mL

3 tsp Knorr Selects Vegetable Bouillon Powder Stock

3 cups boiling water

cup split red lentils

1 large sweet potato, diced into -inch cubes

3 cups cauliflower florets

2 cups snap peas

cup fresh cilantro, roughly chopped

Lime wedges, to serve (optional)

Directions

Coconut Quinoa

1. In a medium sized saucepan combine coconut milk, Knorr Selects Vegetable Bouillon Powder and water. Bring to a boil. Add quinoa, reduce heat to low and simmer, covered, for 15 minutes. Let stand 5 minutes. Fluff with a fork before serving.

Veggie Curry

1. While quinoa is cooking, heat coconut oil in a large saucepan over medium heat. Add onion and cook until starting to soften, 3 to 5 minutes. Add garlic, ginger, curry powder and turmeric, cook, stirring, 1 minute. Add coconut milk, Knorr Selects Vegetable Bouillon Powder, water, lentils and diced sweet potato. Bring to a boil, then reduce heat to low and simmer. Cook, stirring often, until sweet potato and lentils are tender, about 5-6 minutes.

2. Add cauliflower, snap peas and half the cilantro. Cook, until veggies are tender, about 3 minutes. Sprinkle with remaining cilantro before serving. Divide coconut quinoa into bowls, top with curry mixture and serve with a lime wedge.

Source and Credits

Knorris a registered trademark of Unilever Canada Inc.

See more: #readyin30, Indian, Vegan, Vegetables, Vegetarian