Curried Vegetable Stew
A tasty veggie curry with coconut cream served on rice
Ingredients
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
Directions
Preparation:5min ›
Cook:20min ›
Ready in:25min
- 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.
- 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.
- Serve with rice.
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Reviews and Ratings
Global Ratings:
(9)
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)
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