This Lentil and Cauliflower Coconut Stew recipe is an easy one-pot winter comfort stew with a hot tropical vibe! Plant-based and delicious.
Why you will love this recipe?
This is a super simple, straightforward, and easy Lentil and Cauliflower Coconut Stew recipe. But this is not a traditional stew, as it is packed with vegetables, spices, and creaminess. It tastes like a warm hug and is perfect if you are feeling under the weather.
This stew is also nutritious, full of fiber and flavor.
Not another boring stew at all!
To make this recipe you will need:
- an onion or two
- spices, like coriander, cumin, and turmeric
- fresh ginger, just a knob will do
- a cauliflower – depending on the size, we used almost a whole head, see recipe for detailed measurement
- lentils – we like brown lentils best in this recipe. Do not use red or yellow lentils as they break down too much. To speed things up, use canned lentils that are precooked, and simply drain and rinse them before adding them to the pot
- coconut milk
- baby spinach for added greens, pak choi, or similar would also work
- vegetable stock
- salt and pepper
- vegetable oil to saute the veggies
See the image below for reference.
Optionally have a few lime slices and some chili for serving, to add acidity and spice to the finished stew. Some fresh coriander sprinkled on top would also go lovely.
We served this dish with some freshly made garlic naan bread, but cooked rice would also go with it.
How to make this Lentil and Cauliflower Coconut Stew
Making this stew is super easy – we recommend using canned lentils for even less cooking time.
Start by heating a drizzle of vegetable oil in a large heavy-bottom pot. Then, add diced onions and let saute for about 5 minutes, until translucent and soft. Stir in the spices: coriander, cumin, and turmeric, and let cook for a minute until fragrant. Stir in the grated ginger and minced garlic, and cook for another minute. Season with salt and pepper.
Then, add cauliflower florets and stir with the spices until fully coated. Pour in the vegetable stock, scraping up any brown bits on the bottom of the pot (deglaze it).
Lower the heat and let cook covered for about 15-20 minutes, or until the cauliflower is cooked.
If you decide to use dry lentils, add them to the pot along with the cauliflower. Otherwise, when the cauliflower is cooked, stir in the drained and rinsed canned lentils, and add the coconut milk. Let cook for another 5-10 minutes so the flavors combine.
Lastly, stir in baby spinach and let it wilt.
Taste the stew and season more as needed with salt and pepper.
And that’s 4-6 servings of delicious hot stew ready to be enjoyed or stored for later!
Serve hot with a slice of lime for acidity, and some sliced chilis for spice.
We like to serve this stew with some fresh homemade garlic naan bread (click the link for the recipe).
Some plain cooked rice would also go really well.
Store this coconut stew refrigerated in an air-tight container for up to 5 days. It keeps really well refrigerated and is perfect for meal prep!
Reheat in the microwave or on the stovetop before serving.
More similar recipes:
- Vegan Red Lentil Stew
- Italian Lentil and Chestnut Stew
- Split Pea Minestrone Soup
- Vegetable Soup with Dumplings
- 1 tbsp oil
- 2 onions
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 inch fresh ginger
- 4 cloves garlic
- Pinch of salt
- Black pepper to taste
- 700 grams cauliflower, about 1 head
- 1 liter (4 cups) vegetable stock
- 400 grams canned browned lentils (1 can)
- 400 milliliter coconut milk (1 can)
- 100 grams baby spinach
- 1 lime
- Heat a large heavy-bottom pot, add oil, and diced onions. Let saute for about 5 minutes, until translucent and soft. Stir in the spices: coriander, cumin, and turmeric, and let cook for a minute until fragrant. Stir in the grated ginger and minced garlic, and cook for another minute until fragrant. Season with salt and pepper.
- Add cauliflower florets and stir with the spices until coated. Pour in the vegetable stock, deglazing the pot, and scrape up any brown bits on the bottom. Cover and let cook on low for about 15-20 minutes, until the cauliflower is cooked. (Note: if using dry lentils add them to the pot along with the cauliflower).
- Stir in the drained and washed canned lentils, and coconut milk. Let cook another 5-10 minutes for the flavors to combine.
- Lastly, stir in baby spinach and let wilt. Taste the stew and season more as needed with salt and pepper.
- Serve hot with a slice of lime, and some sliced hot peppers. Great with a side of cooked rice or fresh pita bread.
Lentils - use 1 can drained, or you can substitute it with about 100 grams of brown or green dry lentils
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 26gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 763mgCarbohydrates: 42gFiber: 14gSugar: 9gProtein: 17g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.