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samwangberg's avatarsamwangberg

Lentil Curry Stew

A hearty fiber fill stew with tons of veggies.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 10
Course: Main Course, Soup
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 5 tablespoon red curry paste
  • 3 tablespoon nut butter optional
  • 1 can crushed tomatoes
  • 2 cans coconut milk
  • 5 cups vegetable broth
  • 1 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
  • 2 cups cooked lentils

Equipment

  • insta pot optional
  • soup pot
  • Knife
  • Cutting Board
  • storage containers optional

Method
 

  1. Dice all veggies into bite sized pieces
    1 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
  2. A little oil and throw in the diced onion and celery.
    1 tablespoon coconut oil, 1 onion diced, 3 celery stalks diced
  3. 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
  4. Add all the liquids
    3 tablespoon nut butter, 2 cans coconut milk, 5 cups vegetable broth, 1 can crushed tomatoes
  5. Once the sweet potatoes are soft add in the remaining ingredients: crumbled tofu, cooked lentils and broccoli florets
    1 block extra firm tofu, 2 cups cooked lentils, 2 cups broccoli florets

Notes

I like to add the broccoli right at the very end so the florets are still crunchy, but soft.