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Lentil Curry Stew

Lentil Curry Stew

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

7g+ fiber

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 cups squash, kabocha diced
1 tbsp coconut oil
2 cloves garlic
1 2" piece ginger fresh
1 small onion chopped
1 1/2 tbsp curry powder
2 tsp sugar brown
1/2 tsp cumin
1/2 tsp coriander
1 13.5 oz can coconut milk
1 1/2 cups chicken broth Use vegetable to make gluten free
1 cup lentils, red dried
1 can chickpeas rinsed
1 cup spinach baby
salt and pepper to taste

Instructions

In a mortar and pestle add Garlic and Ginger and pound into a paste. Set aside.
In a heavy medium sized pot, melt Coconut Oil on medium-high heat. Add the chopped onion and cook until fragrant, about 3 minutes. Add Ginger and Garlic paste and cook for another minute. Next add Curry powder, Brown Sugar, Cumin, and Coriander. Stir until combined.
Add Kabocha Squash, Coconut Milk, and Chicken Broth and simmer for 10 minutes. The Kabocha Squash should be tender. Nextadd dry Red Lentils and Chickpeas and simmer for another 15 minutes. Once Lentils have cooked, add a handful of Spinach and Salt and Pepper to taste.