Red Lentil and Chickpea Stew by Foraged Dish

dry red lentils, coconut oil, ginger, garlic, onion, cauliflower, green chile pepper, sweet potatoes, chickpeas, coconut milk, tomatoes, ground curry powder, ground cumin, mustard seeds, ground turmeric, salt and ground black pepper, vegetable broth, lime wedges and cilantro

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– 2 cup dry red lentils
– 1 teaspoon coconut oil
– 1 tablespoonminced ginger
– 1 tablespoonminced garlic
– 1 medium onion, diced
– 3-4 cups cauliflower florets
– 1 green chile pepper, minced (serrano or jalape?o? serrano is the more mild option)
– 2 cups diced sweet potatoes
– 1 14-ounce can chickpeas, strained
– 1 14-ounce can full-fat coconut milk
– 1 14-ounce can diced tomatoes
– 1 tablespoon ground curry powder
– 1 teaspoon ground cumin
– 1-1/2 teaspoon whole black mustard seeds
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon each salt & ground black pepper, or to taste
– 3-4 cups vegetable broth
– Garnish: lime wedges &minced cilantro

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