Coconut Vegetable Stew

One pot meals make my kitchen life so easy at times. If I can nail a recipe that I will enjoy making and eating many times, it’s even  better. This recipe is just that. I got inspired to make this after reading a post from this amazing blogger: Pumpkin and peanut butter. I wanted to make her recipe as is the first time I read it but had to modify because of what I had on hand. I have since made it twice and every time it becomes something slightly different. The version I am sharing with you today is one that my husband raves about. I decided it was time I wrote down exactly how I made it so I could make it again. I made this to bring to a big family trip to the mountains we just had last week. I made a huge batch so it could feed 12 of us. I am sharing that recipe here. You can either half the recipe to make a smaller batch, or better yet, make a huge batch and freeze some for use!!!

IMG_2159

Ingredients:

  • 2 TBS olive oil
  • 1 large onion
  • 4 cloves of garlic
  • 1 inch cube of ginger, grated
  • 2 tsp cinnamon
  • 1 TBS cumin
  • 1 medium head of cauliflower,chopped
  • 1 medium butternut squash, peeled and cubed
  • 2 talks of celery,chopped
  • 2 cups red lentils
  • 9 cups water or vegetable broth (I mixed both)
  • 28 oz can of diced tomatoes
  • 19 oz can of coconut milk (smaller or bigger is fine)
  • salt to taste

Steps:

  • in a large pot heat the oil and add the onion
  • cook onion for a few minutes until it becomes transluscent
  • add the garlic and spices and cook another couple minutes until the fragrance comes out
  • add everything else and cook covered on low for about 30 minutes or until all vegetables are soft
  • serve as is or with a side of black forbidden rice and rosemary roasted potatoes like we did

Since making this dish ahead of time, all the flavors got to marinate really nicely together. This is a dish that gets better as it sits. Freezing some of it would not be bad idea!

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