1
Step 1
Peel and slice the onions and garlic. Peel the carrots and potatoes and cut into slices about 1 cm thick.
Vegan
Spiced carrot, lentil and coconut stew
A warming vegetable stew with carrots, potatoes, green lentils and coconut milk. Cardamom, curry and cumin create an intriguing Indian-inspired seasoning.
YOU WILL NEED
Ingredients
- 3 yellow onions
- 2 garlic cloves
- 4 carrots
- 4 potatoes
- 2 tsp whole or ground caraway
- 3 tbsp neutral oil
- 4 tsp curry powder
- 2 tsp ground cumin
- 1 tsp ground cardamom
- 5 dl vegetable stock (vegan)
- 400 ml coconut milk
- 1 pack cooked green lentils (380 g)
- Salt and black pepper
- 1 lime
- 65 g baby spinach
- Vegan naan or dairy-free bread, to serve
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Crush the caraway seeds in a mortar if using whole seeds.
3
Step 3
Slowly fry the onion in oil until lightly coloured. Add the carrots, potatoes, caraway, curry, cumin and cardamom. Fry for a few minutes.
4
Step 4
Pour in the vegetable stock and coconut milk. Simmer gently for about 25 minutes until the root vegetables are tender.
5
Step 5
Rinse and drain the lentils. Stir them into the stew and heat through. Season with salt, pepper and squeezed lime juice.
6
Step 6
Fold in the spinach just before serving. Serve with vegan naan or other dairy-free bread.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Cardamom and orange cooler
Citrus and cardamom complement the warm spices.
ALCOHOL-FREE OPTION
Orange juice diluted with sparkling water and a pinch of cardamom.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.