Curried Vegetable Stew

    25 minutes

    A tasty veggie curry with coconut cream served on rice


    New South Wales, Australia
    7 people made this

    Serves: 3 

    • 1 tbsp veggie oil
    • 2 potatoes, peeled and cubed
    • 1/2 small butternut, peeled and diced
    • 1/4 cup red lentils
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 1 tbsp fresh coriander, chopped
    • 200ml coconut cream
    • 1 tbsp curry powder
    • 1/2 cup frozen peas
    • 1/2 cup water

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat oil in a large saucepan over medium heat, saute onion and garlic for 2 minutes; add curry powder. Stir in red lentils, pour water into saucepan, add pumpkin and potatoes, cover and simmer for 15 minutes.
    2. Add frozen peas, cook for 3 minutes further. Check that veggies and lentils are tender before stirring in coconut cream. Adjust salt and pepper to taste.
    3. Serve with rice.

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    Reviews in English (6)


    At a glance this recipe looked good, as I was preparing it I realized 1/2 a cup if water was not enough fluid to cook the veggies & lentils. So I added 2 1/2 cups of water. I also gave the potatoes a head start in the microwave for 3 min whilst sautéing the onions & garlic. I also added curry paste instead of curry powder & added a chopped chilli with the garlic. Served over rice with yogurt & fresh chopped chilli & fresh coriander. End result delish, but the recipe needed alot of tweaking.  -  10 Apr 2012


    good. needs more water than the recipe calls for. could use a bit more spice too.  -  08 Apr 2012  (Review from Allrecipes UK & Ireland)


    this is a very tasty dish, normally I don't like sweet with savoury but the butternut squash has a very mild taste and goes perfectly with the sauce. I did use curry paste as I had no curry powder in the cupboard and it turned out great  -  24 Mar 2011  (Review from Allrecipes UK & Ireland)