Food · Recipes

Coconut and ginger vegetable stew

This is a perfect winter recipe. It’s filling, comforting and endlessly adaptable to suit your mood of the day or what you have in your pantry. It’s also vegan and gluten free, involves minimal effort and freezes easily so you can always have a healthy tasty dinner on hand.


Ingredients for a big pot that will last you a week :

A can of coconut milk

Half a can of red split lentils (measure with coconut milk can)

4 or 5 average sized potatoes

5 tablespoons of vegan stock

2 tablespoons of curry powder

Half a teaspoon of ginger, finely chopped

One clove of garlic, finely chopped

One onion roughly chopped

Salt and pepper to taste

Red chili flakes to taste

Vegetables of your choice. In this bowl there is a carrot, half a courgette and some mushrooms but I have done it with peppers, sweet potatoes, leek, mangetout, broccoli, peas, kale, beans, asparagus etc…. The list truly is endless.

The instructions are pretty straight forward. Rinse your lentils with water and put all your ingredients in a large pot with two glasses of water (or more, depending on the consistency you’re after). Cook on medium low heat for 30 minutes, occasionally stiring, and enjoy.


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