How to Make Curried Coconut Lentil & Cauliflower Stew
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Heat coconut oil in large saucepan over medium. Add onion, ginger, garlic, curry, and turmeric; sauté 3 minutes.
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Stir in lentils, cauliflower, coconut milk, tomatoes, broth, salt, and pepper.
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Bring to a boil, then lower heat to simmer and cover.
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Cook for 14–15 minutes, stirring occasionally, until lentils and cauliflower are tender.
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Finish with cilantro before serving.
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Pro Tips for Perfect Curried Coconut Lentil & Cauliflower Stew
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of coconut oil, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Curried Coconut Lentil & Cauliflower Stew?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Curried Coconut Lentil & Cauliflower Stew?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for coconut oil?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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