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Welcome to the vibrant world of Tropical Bliss Coconut Curry Lentil Stew, a dish that encapsulates the essence of tropical flavors and hearty nourishment. This delightful stew is not just a meal; it is an experience that transports you to sun-kissed shores and lush, green landscapes. The combination of lentils, coconut milk, and an array of fresh vegetables creates a comforting and satisfying dish that is both nutritious and delicious.

Coconut Curry Lentil Stew

Experience a tropical escape with the Tropical Bliss Coconut Curry Lentil Stew. This hearty dish boasts a vibrant mix of lentils, coconut milk, and fresh vegetables, creating a flavor-packed meal that's as nourishing as it is satisfying. Enjoy the health benefits of nutritious ingredients like bell peppers, carrots, and spices while exploring the rich culinary traditions of Southeast Asia and the Caribbean. Perfect for any cooking level, this stew invites you to indulge in the warmth of tropical cuisine.
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Ingredients
  

1 cup dried green or brown lentils, thoroughly rinsed and drained

1 can (13.5 oz) coconut milk, full-fat for richness

1 cup vegetable broth, low-sodium preferred

1 medium onion, finely diced

2 cloves garlic, minced

1-inch piece fresh ginger, peeled and grated

1 medium carrot, peeled and diced

1 red bell pepper, diced

1 medium zucchini, diced

1 cup fresh spinach leaves, roughly chopped

2 tablespoons red curry paste, adjust to taste

1 tablespoon soy sauce or tamari, for gluten-free option

1 tablespoon olive oil, or your preferred cooking oil

1 teaspoon ground turmeric

1 teaspoon ground cumin

½ teaspoon ground coriander

Salt and freshly ground black pepper, to taste

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Sauté Aromatics: In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Next, stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until the mixture is fragrant and golden.

    Add Vegetables: Incorporate the diced carrot, red bell pepper, and zucchini into the pot. Stir occasionally for about 5 minutes, allowing the vegetables to soften slightly.

      Incorporate Spices and Lentils: Sprinkle in the turmeric, cumin, and coriander, stirring to evenly coat the vegetables with the spices. Add the rinsed lentils, continuing to stir for another minute to slightly toast the spices and lentils.

        Combine Liquids: Carefully pour in the coconut milk and vegetable broth, followed by the red curry paste and soy sauce. Mix well, and bring the entire mixture to a rapid boil.

          Simmer: Once boiling, reduce the heat to low. Cover the pot and allow the stew to simmer for 25-30 minutes, or until the lentils are tender and the stew thickens to your liking. Stir occasionally to avoid any sticking at the bottom.

            Add Spinach: In the final minutes of cooking, stir the chopped spinach into the stew. Cook just until the spinach wilts. Taste and adjust seasoning with salt and freshly ground black pepper as desired.

              Serve: Ladle the rich, aromatic stew into bowls, garnishing each serving with a handful of fresh cilantro leaves. Add lime wedges on the side for a bright finish.

                Enjoy! This delightful and hearty coconut curry lentil stew is perfect on its own or paired with a side of fluffy warm rice or crusty bread for dipping.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6