A hearty, wholesome, heathy and fulfilling meal, this curried coconut stew is loaded with vegetables, lentils, beans and ginger and finished with shredded spinach, chopped fresh herbs and a kick of lime.
Heat the oil in a cast iron casserole over a moderate heat and add the onion. Cook for 5 minutes, stirring from time to time, until softened and slightly caramelised.
Add the chopped garlic and ginger and cook for a further minute until aromatic.
Stir in the curry powder and cook, stirring, until aromatic – around 20 – 30 seconds
Add the tomato paste and then add 375ml of the stock and the lentils. Stir well to mix.
Next add the drained black beans and the cauliflower.
Bring to a simmer and cook, with the lid on, for 15 - 25 minutes or until the dried lentils are soft.
Add the coconut milk and the broccoli and peas. Add more stock if necessary and cook with the lid off for a further 2 – 6 minutes until everything is cooked.
Stir in the spinach and cook for 1 - 2 minutes or until the spinach has wilted.
Finally stir in the fresh coriander and parsley and serve with lime wedges and your choice of serving options
Equipment:
To serve: