Coconut Curry Lentil Stew over Quinoa

Featured in the Honolulu Star-Advertiser on March 12, 2014.

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Ingredients:

Coconut Curry Lentil Stew over Quinoa

  • 2 tablespoons coconut oil
  • 1 small onion, chopped
  • 6 cloves garlic, minced
  • 5 large tomatoes, chopped
  • 1 cup water
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon molasses
  • 1/4 cup coconut flour (available at health food stores)
  • 1 (4 inch) cinnamon stick
  • 3 tablespoons curry powder
  • 2 tablespoons ground coriander
  • 2 cups red lentils (available at health food stores)
  • Salt and pepper to taste
  • 1 bunch cilantro, chopped
  • 4 cups cooked quinoa, warmed

Directions:

Heat coconut oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion has softened and translucent, about 5 minutes. Stir in tomatoes; cook for 5 minutes more. Add water, coconut milk, molasses, coconut flour, cinnamon, curry powder, and ground coriander. Simmer over medium-high heat; stir in lentils and cook until just tender, 10 to 15 minutes. Stir frequently to keep lentils from sticking. Be careful not to overcook, lentils should be tender but hold their shape. Once lentils are done, season to taste with salt and pepper; stir in chopped cilantro. Serve over a bed of quinoa. Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
460 calories, 17 g fat, 13 g saturated fat, 0 mg cholesterol, 35 mg sodium, 61 g carbohydrate, 9 g fiber, 8 g sugar, 19 g protein

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