Thursday, January 03, 2019

Green Lentil Coconut Curry Stew - Plant Based - Slow Cooker

January means Plant Based Cleanse.  Why cleanse? because I ascribe to the Forks Over Knives movie/documentary regarding also cutting out all added salt, sugar, processed foods (white flour), coffee and fats/oils.  We're getting better and better every year so that the January is easier and easier.  We actually do a Vegan September without the other restrictions.  But the Salt!  and the Oils! 

This stew was done without a reference.  Just something I ate at my sister's as leftovers.  It's an approximate until she sends me the recipe.

Green Lentil Coconut Curry Stew - Plant Based - Slow Cooker

2 c dried Green Lentils, washed
1 T dried Cumin
1 T Curry Powder
1 T dried ground Coriander
1/2 T Tumeric
1/2 T Cumin Seeds
1/2 T Black Pepper
1 t Cayenne (optional)
1 t Fennel Seeds
6 cloves Garlic, minced
1 medium or 2 small Onions, diced

4 c Vegetable Broth, no salt
1 large can diced Tomatoes

1 package of Frozen Spinach, thawed as much as you can while prepping
1 can Coconut Milk, look for labels with nothing but Coconut Extract at Water, Arroyo is the best

Layer all the ingredients upto the Tomatoes into the slow cooker and cook for 4 hours on high.  Add the Spinach after it comes to a boil around 2-3 hour mark.  Add the Coconut Milk in the last half hour.

This stew was so full and flavourful that I dare anyone to say that something was missing in the way of fat or salt.  Serve over Brown Rice.

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