Lentil Curry Stew
This is a high fiber hearty vegan stew. A perfect winter cozy by the fire meal to warm your bones while getting tons of nutrients from the lentils, veggies, and tofu.
Lentil Curry Stew was created for a cross country ski trip I did with some friends. I wanted to have a hearty meal that met our dietary needs and packed a punch nutritionally. I froze the 1 and half gallon the day before and defrosted once we arrived to the yurt. Tasted like curry heaven after some winter wonderland exploration.
Ingredients
- Broth (veggie or chicken)
- Canned crushed tomatoes
- Coconut milk
- Nut butter
- Cooked lentils
- Carrot
- Sweet potato
- Onion
- Tofu
- Celery
- Broccoli
- Cherry tomatoes
- Curry paste.
- Salt and Pepper
See recipe card for quantities.
Instructions
- Cut up all the veggies. I tore the extra firm tofu into little bit sized chunks.
- Cook down the onion and celery in a soup pot until the color becomes translucent.
- Add carrot and sweet potato, cherry tomatoes, and curry paste and mix until onion starts to brown.
- Add all the liquids: broth, coconut milk, nut butter, and canned tomatoes.Once the sweet potatoes are soft add in the remaining ingredients: crumbled tofu, cooked lentils and broccoli florets.
Substitute
No need for vegan? Here are some alternatives
- Chicken- brown the chicken at the bottom of the pan before adding in onion. Remove and put back in when you add the sweet potatoes. Remove again and shred.
- Broth - I would add bone broth or chicken broth to this next time. It doesn't need it and has tons of flavor from the curry paste and veggies, but I love bone broth.
Variations
- Spicy - The curry paste I added was some people's max. Taste test as you go, but you can always add more towards the end. Especially if you're leaving over night. The flavors will just heighten.
- Deluxe - add add fresh cilantro or a yogurt on top to garnish.
Equipment
This is a one pot stew. I cooked the lentils in my insta, but canned is just as great.
one big pot
- one big pot
- cutting board
- knife
- Instant pot (optional)
- storage container
Storage
This recipe filled almost two gallon freezer bags. I laid them flat in the freezer and brought them on my ski trip to reheat. Two big storage contains for the fridge will be great for up to a week. Freezer for at least 3 months.
Top Tip
If you're meal prepping this stew, I like to leave out the broccoli until I reheat it so the broccoli has a little bit of crunch to it.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Ingredients
Equipment
Method
- Dice all veggies into bite sized pieces1 big carrot diced, 1 big sweet potato diced, 1 pint cherry tomatoes cut in half, 1 onion diced, 3 celery stalks diced, 2 cups broccoli florets, 1 block extra firm tofu
- A little oil and throw in the diced onion and celery.1 tablespoon coconut oil, 1 onion diced, 3 celery stalks diced
- Once that starts to become translucent add in the carrot and sweet potato, cherry tomatoes, and curry paste and mix until some browning starts to happen on the onions.5 tablespoon red curry paste, 1 big sweet potato diced, 1 big carrot diced
- Add all the liquids3 tablespoon nut butter, 2 cans coconut milk, 5 cups vegetable broth, 1 can crushed tomatoes
- Once the sweet potatoes are soft add in the remaining ingredients: crumbled tofu, cooked lentils and broccoli florets1 block extra firm tofu, 2 cups cooked lentils, 2 cups broccoli florets