Ingredients
Scale
- 2 tbsp vegan butter
- 3–4 medium carrots (diced)
- 3 cloves garlic
- 2– inch knob fresh ginger (peeled)
- 2 tbsp curry powder
- 1 28- oz can whole tomatoes
- 13.5 oz can full fat coconut milk
- 1 and 1/2 cups vegetable stock
- 1 and 1/2 cups water
- 2 cups red lentils (rinsed)
- kosher salt
- to serve: mashed potatoes (warm flatbread, rice, couscous, etc.)
Instructions
- In a large dutch oven, heat the vegan butter over medium-high heat. Add in the carrots and a pinch of salt, and cook, stirring occasionally, for about 5 minutes.
- Meanwhile, in a food processor, process the ginger and garlic until minced.
- Add the garlic-ginger mixture, and the curry powder to the carrots and cook, stirring for 1 or 2 minutes until fragrant.
- Add in the can of whole tomatoes, the coconut milk, the vegetable stock, and the water, and bring to a boil. Add in the lentils and reduce heat to a simmer. Cook for around 30 minutes, stirring occasionally and breaking the tomatoes up with the back of your spoon, until the lentil are cooked through and it resembles a thick stew. Taste, and add salt as necessary.
- Serve with accompaniments of choice!
- Category: Main