Vegan Mushroom Stew with Coconut
Serves
2
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
2 tsp extra virgin olive oil
3 cups (300 g) mushrooms, sliced
½ onion, sliced
1 tsp fresh ginger, grated
2 cloves garlic, chopped
1 tsp curry powder
½ tsp ground turmeric
½ tsp ground cumin
½ tsp paprika
⅓ cup (70 g) red lentils, dried
1 ½ cups (360 ml) water
1 cup (240ml) low-fat coconut milk
1 tsp cornstarch
4 cups (120 g) spinach
2 tsp lemon juice
salt
Nutrition
(Per Serving)
Calories
313
Fats
13 g
Protein
16 g
Carbs
37 g
Instructions
- Heat olive oil in large pot over medium heat. Add sliced mushrooms, onion, and pinch of salt. Cook for 5 minutes, stirring often, until mushrooms and onions have softened.
- Lower heat and add ginger, garlic, curry powder, turmeric, cumin, and paprika. Cook for 1 to 2 minutes until fragrant. Add lentils and water and cook for 20 minutes.
- Add coconut milk and simmer for 2 to 3 minutes. Add cornstarch and simmer for a few more minutes until stew has thickened.
- Turn off heat and stir in spinach. Add lemon juice and salt to taste, mix, then serve.