One Pot Vegan Curry Stew

Serves: 6-8 | Time: 1 hour 45 minutes

Everything cooked up in one pot makes for a simple and satisfying meal. This recipe can be adapted to use whatever veggies you have on hand.

INGREDIENTS

• 1 cup dried lentils
• 1 cup diced onion
• 2 tablespoons minced garlic
• 1-2 tablespoons curry powder
• 1/2 teaspoon black pepper
• 2 tablespoons virgin coconut oil
• 1-2 tablespoons finely chopped fresh ginger root
• 4 cups summer squash, cut into 1/2” cubes
• 2 cups green beans cut into 1/2” pieces
• 4 cups cauliflower florets
• 1 cup green bell pepper cut into strips
• 2 cups carrots, cut into half moons
• 1 large tomato, diced
• 1 jalapeño, diced
• 1/4 c chopped fresh cilantro, plus more to garnish
• 1 can full fat coconut milk
• 2 cups vegetable broth
• Sea salt
• Optional: peanut butter

DIRECTIONS

1. Soak the lentils overnight in a bowl covered with a clean towel. Drain and rinse when ready to start cooking.
2. Prepare all the vegetables.
3. In a large stock pot, sauté the onion until it softens. Add ginger, garlic, curry powder, and black pepper and cook briefly until their aroma fills the room. Add the broth to deglaze the pot.
4. Add lentils, coconut milk, summer squash, green beans, cauliflower, bell pepper, carrots, tomato, and jalapeño to the pot. Increase heat and bring to a boil, then lower the heat and simmer until the veggies are tender and lentils are cooked all the way through, about 45 minutes.
5. Once the veggies are tender add the cilantro and stir. Allow to sit for a couple of minutes before serving.
6. Add salt to taste, if needed. Serve garnished with fresh cilantro. For a heartier peanut stew, add a couple of tablespoons of natural peanut butter. Stir well.