Coconut Mushroom Stew

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4.50 from 4 votes

Coconut Mushroom Stew

This curry-infused stew is easy to make and wonderful enjoyed with some vegan naan or a side of steamed rice.
My Notes:
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Meal Type: Dinner, Main Course
Special: 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather)
Tool: Stove
Ingredient: Lentils, Mushrooms, Spinach
Servings: 4
Ingredients
Instructions
  • Heat the oil in a large pot over medium heat. Add the sliced mushrooms and onion, and cook, stirring often, for 5 minutes until the mushrooms and onions have softened.
  • Add the ginger, garlic, curry powder, turmeric, cumin, and paprika, and cook for 1 minute more, until fragrant. Add the lentils and water and cook for 10 - 15 minutes until the lentils are tender.
  • In a measuring glass or small bowl, whisk together the coconut milk and cornstarch. Stir into the pot and cook for a few minutes more until it thickens slightly.
  • Turn off the stove and stir in the spinach, add a squeeze of lemon and add salt and pepper to taste. Serve hot with rice or quinoa, or a side of naan.
Notes
For oil-free: simply omit the oil and do a water or broth sautรฉ.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 418kcal | Carbohydrates: 32g | Protein: 15g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 58mg | Potassium: 1160mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2881IU | Vitamin C: 19mg | Calcium: 97mg | Iron: 8mg
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