This is a quick-to-prepare, delicious-to-eat, one-pot lentil stew. Because it contains a can of full-fat coconut milk, it’s hearty and filling and doesn’t need to be served with much of anything. Here I added some garden chives and they were a welcome addition of green, herby flavor.
The stew itself is a great recipe to have in your mental archives because it’s comprised of pantry staples (lentils, diced tomatoes, coconut milk, curry powder) and storage vegetables (onion, garlic, ginger, carrots) and because of this I find myself throwing it together often.
Lentils are one of my favorite foods for breakfast, lunch or dinner. They’re high in both fiber and protein, making them ideal for simple, one-pot meals that fill you up and keep you going. Lentils are also high in B-vitamins, magnesium, zinc, iron and potassium.
My whole family has enjoyed this stew from Day 1. I think maybe it’s the classic combination of coconut milk and curry, but whatever the reason, this stew has quickly become a regular rotation meal. Other legume-centric favorites from the recipe archives include Moroccan Chickpea Stew, Moroccan Lentil Soup and Quick Taco Beans.
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Coconut Curry Lentil Stew
Notes: If you’re avoiding gluten, be sure to pick through your lentils and take out any gluten grains that may be hiding in there. I pour 1/2 cup at a time onto a large white plate, making it easy to sift through and see everything. Every once in a while a little pebble may be hiding in there as well. Also, I’m writing this recipe for a pressure cooker, but if you don’t have one you can easily make the stew in a stock pot on the stove. After you add the lentils, coconut milk and water, bring everything to a boil, then cover, reduce heat, and simmer for 35-40 minutes until the lentils are tender. Finally, I specifically call for French green lentils here because, unlike many other varieties, these lentils hold their shape with cooking. Puy lentils are a sub-category of French green lentils and therefore also fine to use. Leftovers can be thinned with a bit of water before serving.
Special equipment:
Instant Pot or other pressure cooker
1 1/2 cups French green lentils, picked over and rinsed (see note)
Good glug of olive oil (coconut oil can also be used here)
1 large yellow onion, chopped
3 medium / large cloves of garlic, finely chopped
3 medium / large carrots, diced
1 tablespoon freshly grated ginger
2 tablespoons curry powder
14.5 oz can diced tomatoes (the whole can / do not drain)
15 oz can full-fat coconut milk (I like Native Forest brand)
1 3/4 cups water
Sea salt to taste, usually 1 - 1 1/2 teaspoons
Turn your Instant Pot to the sauté function and pour in a good plug of olive oil. Add the onion and sauté for a few minutes. Add the garlic and stir until fragrant, then add the carrots and sauté for a few minutes more. When the vegetables have softened a bit, add the freshly grated ginger and the curry powder. Stir well for a few moments, then pour in the can of diced tomatoes. The acid from the tomatoes will do a great job of unsticking anything from the bottom of the pan.
Add the lentils, coconut milk and water to the pot. Give everything a good stir and secure the lid. Cancel the sauté function, turn the knob on top to the “sealing” position, cook on high pressure for 13 minutes and let the pressure release naturally.
Once it’s safe to do so, open the lid and season the stew with sea salt to taste.
Serves 4-6
