Coconut-Curry Lentil Stew Served over Quinoa
- 2 cups quinoa
- 3 1/2 cups water
- 1 tablespoon salt
- 2 tablespoons coconut oil
- 1 small onion, chopped
- 6 cloves garlic, minced
- 5 large tomatoes, chopped
- 1 cup water
- 1 (14 ounce) can coconut milk
- 1 tablespoon molasses
- 1/4 cup coconut powder
- 1 (4 inch) cinnamon stick
- 3 tablespoons curry powder
- 2 tablespoons ground coriander
- 2 cups red lentils
- salt and pepper to taste
- 1 bunch fresh cilantro, chopped
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cilantro, fresh (1 bunch)
- Coconut, powder (1/4 cup)
- Coriander, ground (2 tablespoons)
- Garlic (6 cloves)
- Onion, small (1)
- Red lentils (2 cups)
- Tomatoes, large (5)
- Canned Goods
- Coconut milk (1 (14 ounce) can)
- Cooking & Baking
- (4 inch) cinnamon stick (1)
- Coconut oil (2 tablespoons)
- Curry powder (3 tablespoons)
- Molasses (1 tablespoon)
- Salt (1 tablespoon)
- Salt and pepper (1)
- Pasta & Grains
- Quinoa (2 cups)
- Drinks
- Water (4 1/2 cups)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published May 29, 2008 (4 years ago).
25 people saved this recipe.
