Coconut Curry Vegetable Stew Recipe

About this recipe

Coconut Curry Vegetable Stew is a hearty and flavorful dish that combines vibrant vegetables with the richness of coconut milk and a medley of traditional Indian spices. This recipe strikes a perfect balance between creamy and aromatic, offering a warming blend of flavors with moderate spice levels. Ideal for breakfast, it is light yet satisfying, making it perfect for a united family seeking a healthy and delicious start to the day. Packed with fiber-rich vegetables and protein from lentils, this dish supports weight loss goals while keeping calories in check.

Ingredients

• 200Ml Kara Coconut Milk Classic (200ml)
• 250 G Masur Dal
• 500 g Onion
• 500 g Tomato - Hybrid
• 1 head Cauliflower
• 250 g French Beans
• 2 pcs Zucchini
• - Coconut Oil
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat coconut oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
2. 2. Add the chopped onion to the pot and sauté until golden brown, about 5 minutes.
3. 3. Stir in the turmeric powder, coriander powder, garam masala, and chili powder, cooking for another 1 minute to toast the spices.
4. 4. Add the chopped tomatoes and cook until they break down and form a thick sauce, about 5-7 minutes.
5. 5. Rinse the red lentils and add them to the pot along with the cauliflower, green beans, and zucchini. Mix well.
6. 6. Pour in the coconut milk and 200ml of water, stirring to combine. Bring the stew to a boil, then reduce the heat to low and simmer for 20-25 minutes until the lentils and vegetables are tender.
7. 7. Season with salt and adjust the spices as needed. Stir in the chopped fresh coriander for a burst of flavor.
8. 8. Serve the stew hot in bowls, garnished with additional fresh coriander if desired.