Curried Vegetable Stew

Curried Vegetable Stew


5 people made this

A tasty veggie curry with coconut cream served on rice

joshscrivener New South Wales, Australia

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 (1)


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

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