Vegan lentil and coconut stew

Vegan lentil and coconut stew with red lentils, creamy coconut milk and fresh spinach. A really warming, filling lunch with lots of good ingredients for the whole family.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 410 kcal per serving
• Protein: 18 g
• Fat: 18 g
• Carbs: 45 g

Ingredients

• 250g red lentils
• 400ml coconut milk
• 100g baby spinach
• 2 tbsp curry paste (vegan, without added sugar, seed oils or soya)
• 1 piece of ginger

Method

You’ll need: saucepan · grater · ladle

1. Peel the small piece of ginger and grate it finely into a large, hot pan.
2. Fry the ginger with the red curry paste for one minute, until the aromatic oils smell strongly fragrant.
3. Add the red lentils, pour in the creamy coconut milk and a little water and let the stew simmer gently for 20 minutes.
4. Wash the fresh baby spinach thoroughly, fold it into the hot stew and let it wilt for two minutes.
5. Season the stew with a generous pinch of salt and serve it hot in deep bowls.

Good to know

Red lentils are nature's fast food. With creamy coconut milk, they make a dish in record time that warms you from the inside.

Swaps

Red curry paste → yellow curry paste (if you prefer a much milder, more turmeric-led flavour without much heat).

Cooking tips

Always salt lentil dishes right at the end of the cooking time. Salt in the cooking water hardens the cell walls and makes the lentils take much longer to cook.

Storage

This stew thickens a lot overnight in the fridge. When you reheat it the next day, just add a good splash of water.

Allergens

Completely vegan, gluten-free and lactose-free.

Dairy-free recipes