Hearty Lentil Stew & Creamy Coconut Curry”
Hearty Lentil Stew
Components:
one cup of green lentils, dry
Two tsp of olive oil
one sliced onion
three minced garlic cloves
cut into two pieces
two celery stalks, cut
One tsp cumin
One tsp of paprika
Diced tomatoes, one can
Four cups of vegetable stock
Add pepper and salt to taste.
For garnish, use fresh parsley.
First, rinse the lentils and leave them aside.
Next, place a big saucepan over medium heat with olive oil. Add the celery, carrots, onion, and garlic. Cook until tender.
Add the paprika and cumin next, and stir for a minute to make it fragrant.
Add the veggie broth and diced tomatoes after that. Heat till boiling.
Lower the heat to a simmer after adding the lentils to the saucepan. Once the lentils are soft, simmer them for 25 to 30 minutes with a lid on.
Add a little salt and pepper for finishing. Before serving, garnish with fresh parsley.
Creamy Coconut Curry
Components:
One tsp of coconut oil
One onion, chopped finely
three minced garlic cloves
One tablespoon of grated ginger
Twice as much curry powder
One can of washed and drained chickpeas
One coconut milk can
two cups of spinach
Add pepper and salt to taste.
Prepared rice to be served
In the interim, warm up some coconut oil in a big skillet over medium heat. Add the ginger, garlic, and onion. Onions should be sautéed until transparent.
Add the curry powder and simmer for an additional minute.
Additionally, include the coconut milk and chickpeas in the skillet. Simmer for ten to fifteen minutes to let the flavors combine.
Thus, add the spinach and heat it until it wilts.
To taste, add salt and pepper for seasoning.
Put the cooked rice on top of the curry.