Red Lentil Stew with Curry and Coconut Milk
Oh, this red lentil stew with curry and coconut milk is a true treat for the taste buds! Inspired by Thai curries, it combines the sweetness of coconut milk with the subtle heat of red curry, enhanced by the freshness of ginger. Every spoonful is a journey to Southeast Asia, where melting lentils mix with tender squash cubes and delicate spinach. It's a generous dish, perfect for a comforting family dinner or with friends. You'll love its simplicity and rich aromas. Let yourself be tempted; I promise an explosion of exotic flavors that will transport you instantly.
Ingredients
- red lentils200 g
- coconut milk400 ml
- onion1
- garlic2 cloves
- fresh ginger2 cm
- red curry paste2 tbsp
- crushed tomatoes200 g
- butternut squash300 g
- fresh spinach100 g
- coconut oil1 tbsp
- fresh cilantroa few sprigs
Instructions
- 1
Chop the onion, mince the garlic, and grate the ginger. Peel and dice the squash.
- 2
In a large pot, heat the coconut oil and sauté the onion, garlic, and ginger until translucent.
- 3
Add the curry paste and squash cubes, stir, and cook for 2 minutes.
- 4
Pour in the crushed tomatoes, coconut milk, and rinsed red lentils. Cover and simmer for 15 minutes over low heat.
- 5
Add the spinach and let it wilt for 2 minutes. Season with salt and pepper to taste.
- 6
Serve hot with basmati rice and sprinkle with fresh cilantro.
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