How to Make Curried Coconut Lentil & Cauliflower Stew
-
Heat coconut oil in large saucepan over medium. Add onion, ginger, garlic, curry, and turmeric; sauté 3 minutes.
-
Stir in lentils, cauliflower, coconut milk, tomatoes, broth, salt, and pepper.
-
Bring to a boil, then lower heat to simmer and cover.
-
Cook for 14–15 minutes, stirring occasionally, until lentils and cauliflower are tender.
-
Finish with cilantro before serving.
Advertisement
Pro Tips for Perfect Curried Coconut Lentil & Cauliflower Stew
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
You may also like