Tomato, Coconut, Lentil Stew

This recipe was one of my favourites and a staple when I first decided to go vegan in January of 2020. I began following vegan blogger, Erin Ireland who frequently posts recipe for vegan dishes on her instagram for you to follow along to. Unfortunately I am not great with spice so I’ve always made this stew quite mild but I love the burst of flavours and the heartiness it provides. It is another great meal for cold and gloomy days in or to pull out of the freezer when you’re on the go.

To begin, sauté one whole chopped yellow onion and a 2-inch finely grated piece of fresh ginger in a tablespoon of oil on medium heat. Next add in all the spices, about a teaspoon of each to start: curry powder, cumin, paprika, garlic powder, turmeric, salt, (and 1/4 teaspoon crushed red pepper flakes if you like spice). Once the spices have been mixed in and are beginning to brown, add in a large can of whole peeled or diced tomatoes, plus half a can of water from rinsing it. Before adding in the red shelled lentils, make sure to rinse them well under cold water. Then add them into the pot with one and a half cans of chickpeas and stir. Now put the lid on the pot and let it simmer for about ten minutes. Next you’ll add 3/4 of a can of heavy coconut milk, stir and let it simmer for another five minutes. Taste it and add more curry powder if needed (I usually add two more teaspoons!). With the lid on, let it cook until the lentils and chickpeas are tender, occasionally stirring it to ensure the bottom doesn’t burn. Once they are tender, stir in three large handfuls of roughly chopped spinach and turn off the heat. You can enjoy this stew on top of a bed of quinoa, rice, or just on its own. Garnish with cilantro, lime juice and hot sauce if you prefer.

Just writing this post makes me crave it! I hope you enjoy it as much as I do 🙂