Indian Red Lentil Stew

By mjensen

Stew

Ingredients

• 1 cup onion, chopped
• 4 cloves garlic, minced
• 1 1/2 in. fresh ginger, grated
• 1 tsp. curry powder
• 1/2 tsp. ginger powder
• 1/2 tsp. coriander, ground
• 1/2 tsp. garam masala
• splash low-sodium vegetable broth
• 2 stalks celery, finely sliced
• 2 carrots, finely sliced
• 2 1/2 cups low-sodium vegetable broth (add more for thinner consistency, if desired)
• 1 cup red lentils
• 2 tbsp. tomato paste
• 1 tbsp. date paste
• 1 cup white sweet potato, cubed
• 2 tomatoes, chopped
• 1 cup light coconut milk
• 2 cups cauliflower, chopped
• 1/2 cup cilantro, chopped (optional)

Preparation

Step 1

1. Place onion, garlic, ginger and spices into a pan over medium-low heat. Cook for a few minutes, allowing spices to release their flavour. Add a splash vegetable broth, celery and carrots and cook at least 5 minutes, until onions begin to become tender.

2. Add remaining vegetable broth, lentils, tomato paste, date paste and sweet potato. Bring to a boil, then cover and cook over low heat about 15 minutes. Add tomatoes and coconut milk, stir and cook another 10 - 15 minutes.

3. Add cauliflower towards the end, once sweet potato and lentils are almost tender. Cook another 5 - 10 minutes, until cauliflower is tender. Stir in cilantro, if using. Serve over brown rice.