30-Minute Thai Coconut Curry Lentil Stew (Vegan)

1. 1

   Note: For vegetables, we used 1 cup snow peas, 1/2 cup kale, 1 cup broccoli florets, 1 cup Chinese eggplant, 1 carrot sliced, 1 pepper sliced, and 1 sweet potato diced.

2. 2

   Cook rice according to package instructions. (Bring 1 1/2 cups rice and 2 cups water to a boil, cover, then turn heat to low. Let steam for 20 minutes or until water has evaporated.)

3. 3

   While rice is cooking, heat up a large pot to medium high heat. Add coconut oil and melt. Saute onions, ginger and garlic for 2-3 minutes, stirring frequently. Add rest of vegetables and cover pot. Let vegetables cook for 4-5 minutes, stirring occasionally.

4. 4

   In a separate pot, bring lentils and remaining 2 cups water to a boil. When boiling, add lentils and water to large pot of cooked vegetables. Add coconut milk, garam masala, curry paste, salt and turmeric. Simmer for 15-20 minutes, until lentils have soaked up most of the liquid and are soft.

5. 5

   Serve over rice with fresh cilantro and chili peppers as garnish.

* Per serving · 4 servings · Values may vary.