Vegan Mushroom Stew with Coconut
Servings: 2
Calories: 464kcal
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Ingredients
- 2 tsp olive oil (divided)
- 10.5 oz (300 g) mushrooms (sliced)
- ½ onion (sliced)
- 1 tsp ginger, fresh (grated)
- 2 cloves garlic (chopped)
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp cumin, ground
- ½ tsp paprika powder
- ⅓ cup (64 g) red lentils, dried
- 1 ½ cups (350 ml) water
- 1 cup (250 ml) low fat coconut milk
- 1 tsp cornstarch
- 4 oz (115 g) baby spinach
- 2 tsp lemon juice
- 2 flatbreads/pitas
- Salt to taste
Instructions
- Slice mushrooms, onion, ginger and garlic.
- In a medium-large saucepan, heat the olive oil over medium heat. Add the sliced mushrooms, onion and a big pinch of salt. Cook, mixing often, for about 5 minutes, until the mushrooms and onions have reduced, are jammy and very golden brown.
- Turn the heat over to low and add grated ginger, chopped garlic, curry powder, turmeric, cumin and paprika. Cook for 1-2 minutes, until the ingredients bloom (you can smell their aroma).
- Then add the dry lentils and water, and cook for about 18 minutes, until the lentils are cooked. If the lentils aren't cooked through and your liquid has evaporated, keep adding water until they are soft.
- Add low fat coconut milk and simmer for 2-3 minutes. Then add the cornstarch dissolved in a little water and cook until the stew is thick. Add a good dash of salt and mix. Turn off the stove and stir in the spinach. Add a squeeze of lemon.
- Serve coconut curried mushroom stew with flatbread or brown rice.
Nutrition
Calories: 464kcal | Carbohydrates: 68g | Protein: 20g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 450mg | Potassium: 1248mg | Fiber: 14g | Sugar: 5g | Vitamin A: 5592IU | Vitamin C: 24mg | Calcium: 154mg | Iron: 6mg