1
Step 1
Cook the rice according to the packet instructions.
Vegan
Lentil stew with coconut milk and coriander
An Indian-inspired stew with red lentils, coconut milk and warming spices. Spring onions, cherry tomatoes, coriander and lemon provide a fresh contrast to the creamy stew.
YOU WILL NEED
Ingredients
- Rice for 4 servings
- 1 red onion
- 1 garlic clove
- ½ tsp chilli powder
- 1 tbsp curry powder
- ½ tsp cinnamon
- 1 tbsp oil
- 200 ml red lentils
- 400 ml coconut milk
- 250 ml vegetable stock (check that it is vegan)
- ½ bunch spring onions (about 60 g)
- 250 g cherry tomatoes
- ½ pot fresh coriander
- Salt and pepper
- ½ lemon
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Peel and chop the red onion and garlic. Sauté them with the chilli powder, curry powder and cinnamon in the oil in a saucepan or casserole.
3
Step 3
Add the lentils, coconut milk and vegetable stock. Simmer for 10–15 minutes, until the lentils are tender. Add a little more stock if the stew becomes too thick.
4
Step 4
Trim and slice the spring onions. Halve the cherry tomatoes and roughly chop the coriander.
5
Step 5
Fold the vegetables into the stew or serve them alongside. Season with salt, pepper and squeezed lemon juice.
6
Step 6
Serve the lentil stew with rice and top with coriander.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Lemon and cucumber water
A cool, mild drink is a good match for the curry spices and rounded coconut flavour.
ALCOHOL-FREE OPTION
Water with lemon and cucumber
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.